Two treats from one Annabel Langbein recipe. Simply simmer whole quinces in a sugar syrup till tender, then make a glorious ruby jelly from the syrup and a delicious quince paste from the poached fruit.
Persian Quince Jam with Cardamom & Rosewster. Quince are large yellow knobbly apple-shaped fruits that have a slightly floral flavour and ripen in the Autumn. On the tree they have a white furry layer over their skin that will probably be rub.
Quince paste is such a wonderful little accompaniment to cheese, and when somebody gives you a dozen quinces, it is just the thing to cook, especially if you have a Thermomix.Quince paste used to be such a chore and fraught with dangers as the hot.