from my Foodlovers email with the recipe for a quince tart, is it safe to assume quince season is now underway? I normally go out west to Boric's for quinces, but it's a long way to go if they're not in season yet.

Hi Carolyn, yes quince season is here and just finishing for me.
I can see if there are any left on my tree and drop them off if there are.
How many would you be wanting?

Wow, Helen, that would be fantastic if you don't want them. Thanks so much for the offer either way! I normally get four. If you don't have them, sounds like I need to race out west pretty soon if the season's actually ending.

Carolyn I will check the tree in the morning.

I got given a huge bag of quinces the other day, at least 30 of them totally codlin moth-free. I'm busy simply simmering several pots- full to freeze for various deserts throughout winter and will turn a slow-cooker pot of them into membrillo, using Julie Goodwin's recipe. I use Jane Grigsons recipe for Quince Liqueur to use up the leftover juice from all that quince cooking. Both Julie's and Jane's recipes are available online if anyone's interested.

Lorna, I'm intrigued by you using a slow cooker to cook the quinces. I normally boil mine for four hours, long after they're soft, as it takes that long for the flesh to turn orange and that improves the flavour IMO. Does the flesh change colour when you use the slow cooker? I'd love to use one if I can.

Carolyn C, yes, the quinces turn a beautiful shade of deep orangey-pink. Sunset could describe the colour. Here is Julie Goodwin's recipe that I use:

[lovefoodhatewaste.co.nz]

Carolyn I did manage to pick you a few quince but just a bit worried about whether they will have codlin moth so while I will drop them off, I wouldn't rely on them for quality.

You will know if your quince have codling moth - the first generation enter the fruit through the blossom end and second generation codling moth usually enter through the side, leaving a brown hole. The fruit surrounding the hole gradually gets a circle of brown that gets bigger an bigger as time goes by. It's the seed they're after so even if you miss a hole, you will see the lavae or fattening caterpillar in the core.

Thanks very much, Helen! Very much appreciated. And Lorna, thanks for the tips on looking for possible moth damage. Fingers crossed I can avoid delicious slow-cooked larvae.

It's all extra protein, CarolynC, and you probably wouldn't even notice it once you've blended it all together if making membrillo.