I usually can find quince (in Japanese カリン or 花梨) at markets or parks, but this year I hadn’t seen any and felt forced, yes forced to buy some at the supermarket.

If you’ve never seen quince, they are yellow or green (not ripe) and look like pears with the small end pushed in. The aroma is similar to pears but more heady, almost like perfume. Don’t even think about eating them as the taste is terrible.

But as with some other foods (olives come to mind), a bit of cooking science changes it from inedible to wonderful.

In Japan, the fruit often stays in trees until it falls off and rots or it is used to make sore throat medicine. To me that’s a shame because once cooked quince has a beautiful colour and taste. I recommend making some quince jelly and enjoying it with pancakes or waffles.I’ve made jelly in past years but last year I made membrillo and decided this year to make some more because I enjoyed it so much.

For a recipe please visit the site of Simply Recipes or click this link for the quince paste/membrillo recipe.

The recipe takes a while to finish but it is easy enough for a child to do. Mine didn’t help because they preferred watching TV to stirring the paste.

I left my membrillo or quince paste to dry and thicken in an opened, warm oven over night. Today I was rewarded with the firm paste that is easy to cut (and eat). I’ve read that membrillo is good with cheese and I agree that it’s good with a salty cheese. But it’s also good to eat as is.

So, if you happen to see some quince in the stores, or better yet in your neighbour’s garden (ask your neighbour before taking it) get some and try making some membrillo .