This year, quinces were even more difficult to get hold of. At two dollars each, I couldn't really overindulge, or afford enough for jelly making. Instead, I bought two, and poached them to serve over a rich, vanilla pudding.
You Will Need:
2 large quince, peeled, cored and cut into 8ths
1 large orange, peeled and thickly sliced
2 tablespoons stem ginger, peeled and chopped
4 tablespoons granulated sugar
1/4 cup water
in a 325 degree F. Oven, place everything in a covered casserole dish and bake, about an hour, or until quince is tender, and has deepened in colour. Cool before serving over pudding, or yoghurt, or ice cream, or eaten from the dish standing over the sink at 3 AM (that really seems to be a theme with me, eh?) just be sure to get your fill of quince as the season is short.
Other stuff I've done with quince:
Tart with Cheese
Quince and Ginger Conserve