• Quince


It's time for quince paste, a dense, solid “marmalade” made by cooking peeled quince that is cut up into pieces. In Sicily, we eat quince paste as though it were a dessert, while in Spain, it is eaten as an accompaniment to cheese. Quince trees are grown in Ragusa on the slopes of Mount Lauro.
We have chosen a new producer, Giovanni Cannizzo, who makes “soft quince paste from Ragusa” according to the traditional recipe.

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