Quince is a species of Mediterranean tree-borne pomme fruit related to the apple and pear. It is prized for its scent when whole and for its sweet, rich taste when cooked. Quince is rarely eaten raw although some, such as aromatnya, can be eaten raw when allowed to remain on the tree and become very ripe. Aromatnaya is said to be reminiscent of pineapple. Quince is most widely used in making pastes, preserves, jellies and as a condiment or thickener in savory cooking. The skin of quince ranges in hue from chartreuse green to yellow, with the interior being whitish and grainy in texture similar to an apple or pear. When quince is cooked, the flesh turns a salmon pink.
Wash and dry quince fruits. Remove the bumpy quince peel with a paring knife carefully, preserving as much flesh as possible. Halve the fruit and remove the interior seeds and hard, core flesh.
Chop the fruit into small, bite-size chunks and boil with sugar and water until thick to make preserves and jam fruit spreads, according to a favorite recipe.
Create quince purees and syrups by cooking the fruit in its juice with water and sugar until soft. Puree it in a blender or food processor until smooth, then pass through a chinois or strainer to create a quince puree. Strain before blending to create a quince syrup. Use the puree or syrup fresh in or over desserts and in drinks. Freeze in airtight containers for later use.
Cube or quarter raw quince and add to roasting tins and stew pots as you would potatoes, onions, parsnips or carrots. The fruit marries well with savory flavors and meats and will remain intact when cooked.