We’ve had the most wonderful summer this year! Full of family, fun and laughter. The glorious weather has allowed us to be outdoors, utilising our wonderful French antique garden furniture for catching up with friends over a coffee to hosting large alfresco dinner parties with carafes of chilled vin blanc and Provençale rosé, very much reminiscent of our beautiful warm evenings on the terrace while we were living in France.
Here at the Boule-In we are extremely excited for the approaching exhibition season which begins with Fête du Coing, our autumnal sale, opening Saturday 20th September and running through until Sunday 28th September inclusive.
Although my own Coing, or quince, tree is not producing huge amounts to harvest this autumn (pictured, with my son Charlie), Peter and I will be off to France very soon to bring back bountiful fruits in the form of vintage textiles, striking glassware, chic objets d’art, and many more splendid pieces to accentuate your home and garden.
We love our antique-sourcing trips as we not only get to visit some breathtaking places and meet incredible people, but we also get to see old friends and reaffirm our passion for the French mode de vie – which is why we are so delighted that we can share it back en Angleterre from our Suffolk boutique.
A Recipe for Quince Paste
Quince paste has been a specialty of the French city of Orleans since the 15th century and makes a delicious accompaniment to a stocked cheeseboard. Don’t forget le pain!!
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Makes: approx. 2lbs
• 4 pounds quinces, cut into quarters
• 1.1litre of water
• 2 cups granulated sugar
• Zest and juice from 1 medium lemon
How to make quince paste:
Line a loaf pan or individual molds with plastic wrap and set aside.
Add the quartered quinces and 1.1L of water to a large saucepan. Bring the mixture to a simmer and then cover the pan and cook the quinces until they turn very tender, for about 30 to 40 minutes.
Reserving the cooking liquid, process the softened quinces through a food mill. Add the quince puree and reserved cooking liquid, along with the sugar, back into the large pan.
Cook the mixture over high heat, stirring constantly, until the quince paste turns pink and begins to reduce and pull away from the edges of the pan. Stir the lemon juice and zest into the paste and continue cooking it just until it starts to turn brown on the bottom.
Turn the quince paste out into the prepared loaf pan or molds and refrigerate them until the paste is set.