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.
Quinces cannot be eaten raw, they are too tart. But the tannins that cause the tartness in the raw fruit mellow when cooked (and turn the fruit pink). Cooked, a quince transforms into something lovely.
A Quest For The Perfect Quince Paste Yields A Great Sauce