Quince fruit??

I have two Quinces (my first time trying them) but I found out on Wikepedia that they're too hard and sour to be eaten without being cooked, so what are some good recipes with quince in them? Again, I only have two and I'm not making any kind of jam or preserves.


Maybe a quince pudding? I need the recipe though, or a link to the recipe.


Thanks!

Quince fruit??
Baked Quince With Yoghurt


50 min | 15 min prep | SERVES 8


The quince turns a lovely pinkish colour when baked. The yoghurt gives a cool - tart contrast to the sweetness of the fruit. The walnuts add crunch. Delicious - especially in winter.








Ingredients


4 large quinces


water


1/3 cup honey (if you have Greek thyme honey, definitely use it!)


3-4 tablespoons fresh-squeezed and strained lemon juice


2 cups strained Greek yogurt or sour cream


1/2 cup chopped lightly toasted pine nuts or walnut


cinnamon





Directions





1 Preheat oven to 350°F.


2 Peel the quinces and halve lengthwise.


3 Using a sharp paring knife or spoon scoop out the core and seeds.


4 Place the quince cut side down on a shallow baking sheet.


5 Pour a little water into the pan to keep the quinces from burning.


6 Combine the honey and lemon juice and pour evenly over the quince.


7 Bake, uncovered, until tender, about 30-40 minutes.


8 Remove and cool.


9 Place each quince half on a small serving dish.


10 Combine the yoghurt with 3 tablespoons reserved honey and stir gently to blend.


11 Fill with a tablespoonful or two of yoghurt or sour cream.


12 Drizzle with any of the honey-syrup left from baking the quince and serve with a sprinkling of cinnamon.
Reply:1 kg veal, cut in pieces 2 quince, cleaned and cut in thick pieces 400 gr fresh tomatoes, mashed 2 spoons butter Salt





METHOD


Burn butter on a saucepan and roast the meat on all sides. Add tomato mash plus little water, enough to cover the meat. Simmer until half of the water is absorbed. In the meantime, roast the quince, which have already been cleaned and cut. Add them into the saucepan and simmer until the remaining water is absorbed. Add more water if meat is not ready and simmer for more time, if necessary


I like quince compote, too.
Reply:I am a former chef and like to use them in a apple crisp, just peel them core and slice them up mix with the apples and bake with the crumb top , they breakdown like apples have a tart less sweet flavour a hint of pineapple.





The first person has a good idea, it is nice used with any white meat, chicken, pork or veal, even in a glaze for ham.