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.
Roast pork with roast potatoes and gravy
Poached quince and winter fruit in spiced wine
Quince can be added to cooked apple and pear dishes or used to make quince sauce. It also makes excellent preserves, especially marmalade.
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