Quinces
- Traditional central European delicacy
- Fragrant but often unusual shapes
- A pear relation
- Rich, thick yellow skin
- Not generally eaten raw—a bit woody
- Cut in half lengthwise, and fill with brown sugar or honey
- Roast slowly, or cover and microwave
- Serve with yoghurt, whipped or ice cream
- Makes wonderful jelly or jam
- Great bottled
- Quince paste (Membrillo) is a traditional cheese accompaniment
- Keep well in a fruit bowl, or the fridge or a cool place for longer
- Available from Late March
