Posted: 01/09/2015 at 06:36
Yes, I use them in cooking - as others have said, let them get as ripe as possible (they usually turn yellowish). They're great for a jelly as Invicta says. Use with apples or pears or on their own.
I also cut oneor two into quarters and put them inside and around a pheasant with some apples as well to pot roast (also guinea fowl). It makes a wonderful sauce - especially if you add some cider instead of stock as the liquor, and stir in some creme fraiche before serving