I have a confession to make. Every year for the past five years I've been extremely excited to see quinces in season (even though our own quince tree is yet to produce any fruit). I buy half a dozen and set them proudly in a bowl in the kitchen, enjoying how their delicate floral perfume scents the house. I very seldom get around to doing anything else quince-related, except berate myself for not using them before they get past their best. This year I've promised myself that it will be different รข€“ and I've even come up with the recipes to prove it. They do look pretty in that bowl on the sideboard though.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/91788966/Recipes-Mulled-quinces-slow-cooked-beef-cheeks-with-quinces-and-kumara-quince-syrup
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