Autumn is unmistakably here. There’s a cool crispness to the sunny days and the shops are groaning with harvest produce, including gorgeous fruits like apples and its close cousin, the quince. Looking like an apple crossed with a pear, it’s well worth getting past the downy skin of this beautiful fruit to taste its perfumed flesh. It goes well with apple or pear in a crumble or cobbler or is wonderful roasted and served alongside roast pork, but I wanted it to be the star of the show this season so am using it on its own.

It is often used to infuse brandy for a rounded slightly sweet but floral drink that warms the cockles on a winter’s night, but I don’t like brandy, so I’m subbing dark rum instead. Incredibly simple to make, it sits and infuses for around six weeks to keep the spirit of autumn alive as the light fades completely around Christmas.

Originally published on Brixton Blog…

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