While quince was once a common fruit, it’s not what people would call a ‘commercial fruit’ today. In Australia, you’ll find quinces around March and April. In the UK, US and Canada, you’ll want to start keeping an eye out for quinces in October. Realise that quinces have a short season. With the assumption that Brian Jacques took inspiration from Medieval and Renaissance periods in England, this would explain why Redwall is laden with mentions of quince, in the form of tarts, quince and elderberry pie, and of course, Friar Hugo’s special quince pie. The quince eventually made its way to England in the 13th century, and by the 16th century, was a common ingredient for jams, jellies and pies. Said to predate the apple, the quince is an ancient fruit, having been mentioned in Greek writings around 350BC. You’ll have an abundance of the hearty ingredients mentioned throughout the Redwall book, from chestnuts and quince. If you’re looking to sample a taste of Friar Hugo’s special quince pie from Redwall, the perfect time to dig into the recipes is autumn. Shortly afterwards, Cornflower arrived bearing a tray of breakfast for them both: nutbread, salad, milk and some of Friar Hugo’s special quince pie.
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