I had considered planting a couple of varieties, but really there is no need if I have access to theirs, is there?
They are such a quirky old fruit, gnarly and knobbly covered in a thin, furry skin. A still-life artist's delight really.
The thing with quinces is they are inedible until cooked (unless you like bitter, astringent and incredibly sour flavours!) and the magic happens when you DO cook them, because that is when their pale appley/peary type flesh changes to become an awesome, deep, burnished, coppery red.
I am going to attempt to make quince paste...yes I am.
I have poured over all my recipe books and online for a fail-safe recipe and I think I will fall back on both Maggie and Stephanie to get me through.
Autumn and it's bounty...glorious