The quince, fruit of the quince tree, bears a striking resemblance to the pear, both in its shape and its yellow colouring. It has a powerful scent, but its fruity flesh is hard and unsavoury if eaten raw, so it is often cooked, and is delicately covered with a fine down when ripe. The quince is originally native to the coastal regions of the Caspian Sea, which is why it is also known as the “Cydonic pear”, and cultivated around 4,000 years ago. The quince has a special place in Greek gastronomy, where it was eaten even in ancient times stuffed with honey, and among the Romans, who also used it in the creation of perfumes.

 

In France, the history of the quince is closely linked to the royal visit of King Louis XIV and Queen Mother Anne of Austria to Cotignac on 21st February, 1660. The Cotignac Community Council offered the royal family, among other gifts, “ wenty-four pots of jam, called Coutignac.“ According to some versions of the story, the quince, or “coudoun” in old Provençal, is the real origin of the name of the village: Cotignac (Coutigna) as well as the famous quince jam (Coutignat). The name ‘Cotignac’ is also synonymous with quality quince products, such as Cotignac d’Orléans. The reputation of Cotignac quinces has now been firmly established over the centuries, and during the 1900s, confectioners in the Apt and Provence region have used the local quinces for their own products.

 

Today, the quince is still grown in small orchards in Provence, and it is harvested in the autumn. The Mediterranean climate and mineral-rich soil serve to provide the best conditions for the fruit trees’ growth. As an essential ingredient in Provençal cuisine, it is used to prepare jams, fruit jellies, liqueurs, mulled wines and many other delicacies.