Posted: 09/10/2014 at 17:17
Sorry - have only just seen this thread.
Quince jelly makes an excellent alternative to cranberry sauce or redcurrant jelly & we always have it with roast pork. Delicious with all hot and cold meats (except perhaps beef) - whether on the side or spread in butties. Also good with strong cheddar style cheeses and pates.
I always stir some into any pork casserole style dishes I am making or when I want a little extra sweetness or zip in gravy.
I don't peel or core mine for jelly (too much like hard work) - I just wash & chop them.
I do, however, peel and slice a few for the freezer as a couple of slices added to apple pie, crumble or sauce perfumes & lifts the whole dish.
Apparently quinces used to be placed in linen cupboards to scent the linen & a few left to soften in bowls makes a cheap form of pot pourri.
Lovely versatile fruit - just wish mine didn't have pear brown spot!