Posted: 08/10/2016 at 17:16
I use the fruit of the chaenomeles (japanese quince) in cooking as I can't always get culinary quinces. They're not quite as good but perfectly acceptable They don't ripen in a conventional way - they do stay hard and yellowish until they've been really frosted, but you can still use them. They add flavour and fragrance to a dish
I cut them in quarters (using a sturdy knife) and put them inside a pheasant or guinea fowl to be pot-roasted. Surround the bird with quartered ripe apples and chunks of celeriac, cover the breast with streaky bacon and roast in a covered heavy casserole or slow cooker. When it's all cooked I mash the quinces into the cooking juices and then strain to make a sauce/gravy with the addition of a drop of draught cider.