Quinces' season is from early autumn until midwinter and cold stored fruit are often available for a further month or so. This cousin to the apple is always eaten cooked as it is too hard and acidic to be enjoyable raw. Quinces can be used in many dessert recipes and are also good served with Middle Eastern meat dishes. It takes long cooking, but its glorious scent and lovely musky flavour are worth it. Its flesh is cream when raw, but turns deep pink as it is cooked. To Prepare; Quinces are covered with rather sticky downs so this should be rubbed off under running water. Cutting the hard fruit takes a heavy knife. The skin can be removed with a small knife or vegetable peeler. To Store; Quinces will keep well at room temperature, in a single layer not touching each other, for weeks. Refrigerate only if you wish to keep much longer.
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