A farmer gave me a bunch of fresh quince fruit at the market this past weekend. Quince are in the apple family, and valued for their disease-resistant rootstock, which fruit farmers graft onto apple tree roots to help them resist blight. They are like unripe pears, never soften, and have an exotic, floral scent. All you can really do with them is peel and pare them, and cook them down with a lot of sugar. Quince paste is a classic sweet to pair with cheese, so I made a lot of it. It's sticky and delicious.
Quincy likes it!
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