Quinces come into season at the end of summer and are available for about three months. The ripe fruit has a heavenly musky aroma that perfumes the refrigerator or room in which it is stored. But because of their less-than-appealing raw state and the fact that they need long, careful cooking to bring out their unique flavour and texture, quinces are often overlooked.
While quinces can be cooked with meat as is done in Tunisia and Morocco, I prefer to use them in desserts. Their uses