Uses Quinces have long been grown for flavouring apple pies, ices and confections. Here, raw quince fruits are hard, gritty, harsh and astringent, but after a few weeks of storage the flesh softens and astringency decreases to a point where some people find them edible. Most people prefer to eat quinces after cooking, though. A single slice added to an apple pie is enough to add a subtle flavour. Quince flesh turns pink when cooked.
Individual fruits can baked in halves, with the juice becoming a pink syrup in the dish.
Other recommendations are to add a few slices to roasting meats of a little cooked quince to casseroles. Quinces contain high levels of pectin, which ensures that any jelly made with them in will set easily. Quince jelly is a popular recipe. The wine was popular when quinces were very common in Britain in the 19th century, the wine reputed to benefit asthma sufferers. In Medieval times, quince marmalade was popular in Britain.