Quince recipes
Quince belongs to the same family as apples and pears; its shape is similar to a pear, but larger. It has lumpy yellow skin and hard flesh that is quite bitter so shouldn’t be eaten raw. When fully ripe, the quince has a wonderful perfume. Quince paste or ‘membrillo’ is a popular accompaniment to cheese in Spain.
Preparation
Quince can be added to cooked apple and pear dishes or used to make quince sauce. It also makes excellent preserves, especially marmalade.
