The Shockeys call quinces ‘badass pears’ in ‘Fiery Ferments’ and although they don’t taste anything like a pear, their perfume is subtle and sweet. They cannot be eaten raw but are surprisingly great in this spicy ferment.

1 large quince, peeled, cored and sliced into small cubes (5×5 mm)
zest and juice of half a lemon
1/2 Tbsp salt
1 Tbsp fresh ginger, grated
1 tsp ground cinnamon
1/2 tsp hot chile flakes
black pepper to taste

1. Mix the small quince cubes with the lemon juice, the zest, salt, ginger, chile flakes, cinnamon and some pepper in a bowl until the fruit starts to release some of its juices.
2. Put the mixture firmly in a glass jar, pressing out the air pockets. Make sure all the fruit is submerged under the juices and close the jar.
3. Let the quince ferment for at least 2-3 weeks, checking the brine and pressing down the fruit with a clean spoon.
4. Store the jar in the fridge when you are happy with the taste (it should be acidic in a lemony way).