[Gardener Girl]

I have a quince tree groaning with lovely fruit. Does anyone know of anything besides quince jelly or quince cheese I can use them for?

[gillie]

Quince marmalade, quince and apple pie.

Around here they are like gold dust! People very quickly buy every quince that appears on the market!

[New shoot]

I haven't made these but here are some recipes which might interest you.  I've only got a couple of quinces this year so was collecting recipes in vain 

Pickled quinces - makes about 1kg

1kg quinces - peeled, cored and sliced - put in salt water to stop browning
350g demarara sugar
600ml cider vinegar
fine grated rind of 1/2 lemon
6 cloves
2 teaspoons crushed allspice berries
2cm piece of fresh ginger - peeled and chopped
sea salt and black pepper

Disolve sugar in vinegar in a large pan
Add lemon rind, cloves, allspice & ginger tied in a muslin pan (or popsock) and simmer for 5 mins
Strain the quince and add, cook slowly for 10 mins until they have softened and the liquid has thickened
Remove spice bag, season and jar up

recipe suggests using as a stuffing for pork of lamb, mixed with garlic and parsley

Quince conserve - makes about 1.5kg

4 lemons
1.35kg quinces
900ml water
900g sugar

Get a bowl of cold water, squeeze 2 of the lemons into it and put the skins in as well
Peel, core and slice the quince into neat slices and put into the water with a plate on top to keep them under
Put the 900ml water into a pan with the quince peels and cores, bring to the boil, simmer 30 mins and strain - you should end up with 450ml liquid
Squeeze the remaining 2 lemons into this liquid, add the drained quinces and simmer until the quince is just tender
Add the sugar and stir over a low heat to dissolve then allow to boil until the syrup is thick
Spoon into hot jars

the recipe says it does not set as much as a normal preserve but makes a lovely conserve for puds etc of poached quince in a lemon flavoured syrup 

[Val H]

http://www.allotment-garden.org/recipe/?s=Quince Quince Cheese

[Swing Swang]

They bake well too although timing is critical as they'll go from hard to mush in just a few mins. Quince dumplings and custard are even better - just use an apple dumpling recipe and adjust the cooking times to suit.

SS