During cooking, the quince will soften, and the hard yellow flesh will turn pink and fragrant. It's a magical thing. They can be poached, roasted and stewed. Whatever the method, the key is to cook quinces for a long time at a low temperature.
Whether the quince is going to have a sweet or savoury application, they are often cooked with a little sugar or a drizzle of honey, and are often enhanced with a little spice - anything from a touch of cloves or cinnamon, to Chinese five spice.
Because quince has high levels of pectin, it is a popular fruit for making preserves. Quince is known for making both jams and jellies. The shelf life of half-baked quinces can also be lengthened by storing them in alcohol or sugar syrup.
Quinces are often used to enhance an apple sauce, an apple pie or crumble. The flavours are close enough that they complement one another, rather than distracting or overwhelming. Here, Geoffrey Smeddle uses quince alongside Granny Smiths, raisins and shallots to make a compote.
As quince's season coincides with game, its little surprise that they are often partnered with anything from partridge to hare. Quince is also famously good for cutting through fatty, rich flavours - and is often paired with pork and, of course Manchego cheese.