Greeks love quinces. As a child I used to eat them raw, just to see the adults pull a sour face. I still eat them raw when I find a very ripe one - not for the effect any longer, but just because I enjoy the flavour. I have used quinces in various recipes, including savoury dishes and a quince purée; roasted quarters of quince cooked in butter go very well with pork. It’s best to start this dessert the day before you want to serve it.