Two treats from one oh-so-easy Annabel Langbein recipe. Simply simmer whole quinces in a sugar syrup till tender, then make a glorious ruby jelly from the syrup and a delicious quince paste from the poached fruit. You'll find the recipe here http://www.annabel-langbein.com/recipes/quince-conserve--paste/275/ #recipeoftheweek
You'd never guess from the floral flavor of rose-colored quince jelly that raw quince is quite tart. The jelly is finished with star anise for a hint of licorice, a classic pairing. Serve this with our Chicken-Liver Crostini.