A kind friend has flooded me with quince. I've already made a quadruple recipe of quince paste and 13 jars of quince jam. Does anyone have any suggestions how else I can preserve them? I still have lots left and none of my cookbooks have more than a token recipe (if that).
In general, I love quince with meat - lamb, pork, that kind of thing. Preserves are excellent. Try quince/apple fruit leather if you have a dehydrator. You can also boil the cores down for pectin for next year's jamming.
Northwest Edible Life - Life on Garden Time
www.nwedible.com - nwedible @ gmail.com
I chop it up and freeze. Great as the sour part of smoothies.
Got dozens from a small tree in a customer's yard. They assured me that they are inedible and let me harvest all of them. I may get the job of removing the tree. It is growing on a rocky slope, so lots of work to transplant.
I made apple-quince sauce, since applesauce is my most popular home canned item with my family. I added a lot of cinnamon. The quince gave it a nice warm color. It was more than half apples, at least 2/3 apples.
Membrillo is super concentrated quince, and it's nice to serve with little cubes of cheese at a party. . .