Tasmanian Native Pepperberries and Quinces

Time to harvest the Pepperberries – we estimate there are at least 3 buckets full.

We are just picking the clusters and leaving the rest for the tiny birds.

Robert included some in a wet hop beer brew yesterday. We will see how that goes. After all, chilli beer is good so this is only slightly off at a tangent.

On the doorstep this morning we found a box of quinces. The house is now full of the aroma of jelly in the making, the true culinary marker of Autumn.

Later today – quince cheese, to be made in the microwave.

Toffee quinces too, a family favourite, served with egg custard and ice cream.

We’ve been promised many more quinces by friends in the Valley. Fantastic times for preserving indeed.

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