I am always happy when I have quinces in my kitchen: their heady, honeyed perfume, mixed with a floral citrusiness that prevents its becoming cloying, is better than the most expensive scented candle in the world. This recipe is where I propose you start. It could scarcely be simpler. I’ve been cooking with quinces for decades now, but only recently have I done this little to them to such great effect. It is hardly a recipe: all I am suggesting you do is cut these pregnant pears, as the wri...
