Tea of quince, ginger and chilli.
by a tale
There a not many fruits with an overwhelming, almost mind-blowing scent. For it is the last fruit to be harvested before winter, it is my most anticipated one. Slowly roast it in the oven, sweet with honey and apples or salty, drizzled with olive oil and lemon juice and alongside potatoes.
This recipe is an old way to indulge in the bloomy taste of the quince. Infused in hot water with chilli and ginger it makes an accomplished tea.
TEA OF QUINCE, GINGER AND CHILLI.
1/4 of a quince
1 small chilli
1/2 cm piece of ginger
some honey to taste
Start by boiling water, chopping the quince and chilly and slicing the ginger. Pour over the boiling water and let steep for some minutes. Be careful with the ginger, it might easily extinguish the quince. You should only taste a hint of the acidity. Stir in some honey to add a sweet note.