Quince Conserve

In Algeria, a bowl of stewed quince or quince conserve is a traditional finale after the Rosh Hashanah repast. Quince can be baked, cooked in syrup, or turned into a fragrant terra-cotta-hued jam or paste. Quince paste is called marmelo in Portugal (the origin of the word marmalade} and membrillo in Spain. You can buy them, but you might want to make your own.