These Banana Cupcakes with Chocolate Quince Glazing are quick and easy to make and a great way to use up ripe bananas.
Christmas time is a period when we all over indulge into baking cakes, cookies, and other Christmas treats. We bake so much that we eat and eat and they never seem to end. Now, if you are lucky and working, you can always “get rid” of a few calories by taking some at your…
Kydoni (quince) is known from ancient years and its cultivation is said to have preceded that of the apple culture. Many references to «apples», in the ancient years may have been to a quince.
Quince have a coarse texture, are too hard, astringent and sour to eat raw but when cooked it softens and changes colour from creamy white to pink-dark orange and near to red whilst it releases all its sweet aroma and delicate flavour.
Glyko Kydoni (quince preserve) is one of my favourite autumn fruit preserve. Depending on the variety, once cooked it transforms into a nice pinkish to red colour and all its beautiful aroma is released.
This autumn fruit crumble is not just another usual crumble as it quite unusual. Apart from apples, which is one of the fruit for autumn recipes, I combined it with delicious quince and with pumpkin.