The Quince are used to make jam, jelly and quince pudding, or they may be peeled, then roasted. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavor.
The term "marmalade", originally meaning a quince jam, derives from the Portuguese word for this fruit marmelo.
In Spain, the quince or "membrillo" as it is called, is cooked into a paste-like jelly and is eaten with cheese.
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