Ideas on how to use Quince?
You can add them to any baked good with apple. I love to do a quince/apple crisp. Since quince tend to take a little longer than apples to cook, I will often poach them for a bit first.
Also, they really are so aromatic, consider just putting a few in a bowl for fragrance. Because they are so hard, they last a loooong time.
I envy you. I couldn't even find decent quinces in upscale markets here last year. Quince makes a wonderful chutney by itself or in combination with other fruit, including cranberries. It is often used in Middle Eastern savory cooking with meat or poultry. You can find gobs of recipes on line.
re: Father Kitchen
My tip is for you to look in downscale markets. Here in the Boston area, the people who eat quinces are those from central america, africa and the middle east. The upscale market people haven't even heard of quince, while they're showing up for $1.29/each in the market where the hoi polloi shop (which is my favorite market for lots of reasons, including cheap prices!)
Some of us are really, really fond of quince. We can be found hanging out on the Quince list at email@example.com Lots of recipes there, including quince liquor! Also, apparently there was an article in the LA Times this past week on quince. I am very glad quince is in its ascendancy!
Mogwhacha (Quince tea)
4 Chinese Quince fruits (available in many Asian markets)
3 1/2 cups sugar
1 cup honey
1 tablespoon cinnamon
1 ounce fresh ginger, grated
Wash the fruit well in cold water.
Trim and discard the top and bottom portions.
Cut fruit in half and remove pit.
Thin slice the fruit crosswise.
Place the slices in a bowl in layers, covering each layer generously with sugar.
Cover and let stand at room temperature for two to four hours.
Place in a large jar in layers, drizzling honey over each layer, and close tightly. Refrigerate for ten to twenty days.
Add 1 tablespoon of the syrup like mix to one cup of boiling water.