An Ancient Quince Recipe
...ch year I promise I’ll pick up a copy of Barbara Ghazarian’s comprehensive book Simply Quince , but somehow I never get around to it. Last year I tried to make quince jelly, but overshot the jell point and ended up with jars of delicious tasting, but disagreeably hard quince gum. And Kelly just threw out my burned membrillo from last year. This year Kevin West, author of Saving the Season came to the rescue with an ancient (the first known referen...