Apparently quince isn't as much of a popular fruit as it once was. One of the reasons could be that they are too sour and hard to eat raw and so need to be cooked. Their toughness also makes them difficult to prepare.
The fruit are beautiful and rather like really big, hard pears, but a bit more apple shaped.
You will need a bug knife and some good strength to cut through them.
Once they have been cut into quarters or eighths you will need to take the seeds out. It's not a good idea to eat many of the seeds because they can turn into something horrid in your stomach.
Then you can peel them.
And, because they turn brown easily like most fruit, you can keep them in some water until you are ready to cook them.
We cooked our quinces in a pressure cooker with some sugary water. As they cook, they turn a lovely guava colour, all on their own!
The pressure cooker was possibly not the best way of doing things as the quince ended up losing it's shape quite a lot. It was nice and soft though. We ate it with custard.
The best part was the sugary liquid left in the pressure cooker which we strained out and kept as a juice. It was really, really good.
If you are dedicated, or bored, you could also make some beautiful quince jelly.
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