Quince is among the few fruits we grow that are intended for cooking over eating out of hand. Firmer and less juicy than the apples they often resemble, this is to their advantage when baked. They turn a spectacular reddish color when cooked making for excellent dining room conversation. Try them poached, in tarts, or cook them up into perfumy jams, jellies, and sauces. We like to make a delicious Membrillo (Quince paste) using ripe quince.
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