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:
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.
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: