Quinces were introduced to Britain during the late 16th century from the Mediterranean. It made its appearance at the end of a large banquet, as it helped with the digestion and kept the diners regular. Well that is a bit of history and it makes me giggle.
I have far more fond memories of this perfumed and fragrant fruit ,as my grandmother use to poach and bottle the quinces for the winter months. My grandmother had a huge cool larder ,with floor to ceiling cupboards with glass doors. I remember seeing these light pink fruits sitting in their sweet syrup and Grandmother would open a jar or two after Sunday lunch.She would serve them warm with thick sweet custard. I use to rub the soft poached quince against the roof of my mouth with my tongue, as I liked the unique grainy texture with the fragrant perfumed aroma.