By Melinda Palacio
for Roberto at Babita’s Restaurant and for Eddie
Roberto knows the tricky fruit is best
used in jam. He doesn’t listen to
culinary norms, but tries it
in a port sauce on a rack of lamb.
The fruit looks like a lemon gone wrong,
to be a sweet pear.
Its name squeezes member and embryo:
Not too pretty to a foreign ear,
but music to my native tongue.
I stick my finger into sweet paste,
taste brilliance paired with manchego
An ounce of quince and a second
of sweetness to forgive
the sorrows of a lost home.