The quince is originally from the Caucasus, where it still grows wild today, and made its journey westwards across to the Mediterranean regions of Europe. It has the most beautiful little flowers when it blossoms in the spring, and the fruit is in season in October.
It is particularly popular in jams and jellies due to its high levels of pectin, and has become very popular again over the last decade. In Danish it is called kvæde and often gets dried and mixed in tea. Here I combine it with plum and serve it on my yogurt or porridge in the mornings, but also with cheese in the evening, or with roast duck.