Membrillo

It's a taste treat that I believe is originally from Spain - in fact, I can find it at the local grocery where my friend Pat shops each time I'm in Catalunya. I had about 14 lbs of quince, a few from my garden and many from the orchard, that needed to be metamorphosed. Check it out!
Here are the recipes I followed:
http://www.simplyrecipes.com/recipes/membrillo_quince_paste/
http://www.bbc.co.uk/food/recipes/quincepastemembrillo_85978
http://userealbutter.com/2011/10/09/quince-paste-membrillo-recipe/

What's the difference?  
Know how truly lazy I can be?
I hunted for recipes until I found one that didn't require me to PEEL ten pounds of quince.
Seriously.

This is good stuff. A subtle, sweet, tad apple-y, complex flavor. But I don't overcook mine. I'm SO familiar with how well quince sets up, I'm sure not going to overcook it. I might try covering it in chocolate like Alejandra:
http://www.alwaysorderdessert.com/2008/11/day-14-chocolate-covered-membrillo.html