Another fresh and unique recipe with beautiful photos to match – thank you! I must say I’m more intrigued by the idea of quince jam at the moment (as a means to eat more good cheese) but after my first dabble with them, I think this will need to be tried out!
Still haven’t tried quince yet. Shame on me. I think this is the holiday season I break the barrier, and possibly with this amazing biscuit pie! Leave it to Martha to think of this… Excited for your poaching liquid recipe, too!
Stunning looking pie. I haven’t had much quince before so my friend just gave me a jar of quince jam and I am in love with the flavour. When quince comes into season down here I would love to try this pie recipe.
I love quince but have had tunnel vision with the fruit, unable to see beyond quince jam and poached quince. This makes me wish that I had considered quince when making a crisp yesterday. That’s a gorgeous pie!
I got them from the woman at Green City Market that sells all of the Asian pears. One of the vendors at Oak Park’s Farmers market also sold them. I know that Whole Foods has them is stock now, but I don’t know if they are from local growers.
I haven’t had much quince, but my interest is definitely piqued! I know so little about them that I had no idea its flavor could be thought of in the same category as apples and pears. Thank you for the info; I’m going to keep an eye out for them.
I love the look of the topping that’s crowning your Quince Biscuit Pie. Seems like you could put that on top of almost any fruit and it would be amazing. Crumble it on top of yogurt even and treat it almost like it’s granola. And sliced almonds in there – wonderful!
Do you know that I have never made anything with quince? Every year around this time, I think of all the delicious – and beautiful – things I could make… and then I never do. Maybe this is the year. That color! It always does me in. Gorgeous.
Made this yesterday and it’s delicious. But I do kind of think that the cup of maple syrup in the poaching liquid might be a bit of a waste. That stuff’s expensive! Next time I’ll poach with just regular sugar, and maybe top the biscuit with some maple sugar or something like that.
Thanks for the nice message. In terms of the parchment: you cut our a circle of parchment that is the same size as the bottom of pot (just like if you were lining the bottom of cake pan) and then you just put it directly on top on the quinces/poaching liquid. The parchment is actually floating on top of the mix, touching it (it gets wet). It will just sort of float on top and keep liquid from evaporating too quickly. When you need to stir the mix, I just use tongs to peel the parchment back and access the liquid/quince mixture. I hope that makes sense!