We have been regularly getting a good crop of quinces and this year is no exception. Although it might be tempting to do so when picked straight off the tree, they can't be eaten raw with enjoyment like an apple or pear; they are hard and bitter. Quinces have to be processed in some way to make them palatable.
So-called 'quince cheese', or membrilllo, is worth the effort as is quince jelly. Quince 'and something' jam also goes down well and visitors will often leave with a jar. Quince added to apple pies are extra appetising. They also go well in apple crumble. Janet adds a star anise and some orange zest as well, plus an oat-based topping, which all really elevate an otherwise ordinary dessert.
All of these approaches make good use of the quince and one of, for me, its major attractions. That is, the fruit's fragrance which you can sort of taste.
This year Janet tried something else as a means of utilising the quince and extending their enjoyment beyond harvest time. Quince chunks seeped in a syrup solution with cloves, similar to what might be done with pears. With the addition of ice cream or custard, an easy dessert.
