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384 pages, Paperback
First published May 6, 2008
The mornings are cooler now, with night-time temperatures hovering a degree or so above zero. When I open the door in the morning the smell of quinces wafts across the garden - sweet and musky on the chilled air. The cold breath of condensation lies on the redberries of the honeysuckle. I cross the lawn, my footsteps trailing behind me in the cold dew. Spangled spiders' webs lace the tapestry hedge. The quinces are furred like cats, weighing down the little trees like great golden pears. One or two lie in the silvered grass. They will hang on the trees until late October or even November, perfuming the air around the house. But once picked they will not keep. Cooked, their plump goldenness is transformed into the dark red of cornelian. Raw, they light up the garden like lanterns.

