Quince is similar in appearance to a pear, and is bright golden-yellow when mature. Most varieties of quince are too hard, astringent and sour to eat raw. High in pectin, they are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed; pectin levels diminish as the fruit ripens. The flesh of the fruit turns red after a long cooking with sugar. The very strong and wonderfully fragrant perfume means they can be added in small quantities to apple pies and jam to enhance the flavor. Adding a diced quince to apple sauce will enhance the taste of the apple sauce with the chunks of relatively firm, tart quince. Try your hand at poaching, baking or quince jelly - or hollow out and stuff with lamb and cook in the over for an exciting new take!