An Ancient Quince Recipe
...year we got about three pounds. Some of the fruit gets sunburned (note to self–put up some shade cloth next year!). But I’ve been able to cut out the browned part. Each year the question comes up as to what to do with the fruit. You can eat Karp’s Sweet quince raw, but the texture is still quince-like, which is to say somewhat gritty and course. And each year I promise I’ll pick up a copy of Barbara Ghazarian’s comprehensive book Simply Quince ,...