21 minutes ago, drpaladin said:

I feel culturally deprived since I've never tried quince. What does it taste like?

🤔 I don't think you've been deprived of a great experience of eating the fruit itself.  I definitely dislike the fruit which is sour, and the texture was squishy.  I like my fruits to be crispy or juicy like citrus, but quince is neither.  As for preserves and mixed with other ingredients, it does have some good uses in cooking.

1 hour ago, drpaladin said:

I feel culturally deprived since I've never tried quince. What does it taste like?

I've never tasted it either and the only marmalade I've ever had was orange marmalade. 

48 minutes ago, raven1 said:

🤔 I don't think you've been deprived of a great experience of eating the fruit itself.  I definitely dislike the fruit which is sour, and the texture was squishy.  I like my fruits to be crispy or juicy like citrus, but quince is neither.  As for preserves and mixed with other ingredients, it does have some good uses in cooking.

Now I'm glad I missed out on this experience.  

Oh, @raven1 , dear friend, you have never had baked quince -- with brown sugar and raisins -- from my kitchen! You have not spooned my syruped golden cubes of quince over vanilla ice cream. Nor sat to have my Spanish braise of rabbit cooked with with membrillo   (never it call it "cheese" -- that's just ugly)

But the comments here set me off to the heights of rebuttals' fancy, which means, poetry! Savor or hold your nose, because here's my ode to the first glory of Eden's garden.

With fragrance like before the Fall,

Ripe Quince rival the Taj Mahal.

Membrillo lush, to cut and cook with hare,

Slices of heaven, human-made,

What delights the first forbidden fruit snare

Against dull apples by compare.

Our very word for marmalade,

Though forgotten by fickle fate,

Is homage to the dear quince paid;

It shall succumb to no one’s shade.

Candied, set as a sugared mate,

Each cake bow down in fruity awe

To be amongst that potentate,

And have its Grace to celebrate.

In my kitchen now, one may draw

The scent of paradise from them,

Foreshadowing some divine law,

Till mankind fix its every flaw.

_ 

Now I need to find a way to sample some of this culinary path less traveled. Your hymn to quince will me convince. 

10 hours ago, AC Benus said:

Oh, @raven1 , dear friend, you have never had baked quince -- with brown sugar and raisins -- from my kitchen! You have not spooned my syruped golden cubes of quince over vanilla ice cream. Nor sat to have my Spanish braise of rabbit cooked with with membrillo   (never it call it "cheese" -- that's just ugly)

But the comments here set me off to the heights of rebuttals' fancy, which means, poetry! Savor or hold your nose, because here's my ode to the first glory of Eden's garden.

 

With fragrance like before the Fall,

Ripe Quince rival the Taj Mahal.

 

Membrillo lush, to cut and cook with hare,

Slices of heaven, human-made,

What delights the first forbidden fruit snare

Against dull apples by compare.

 

Our very word for marmalade,

Though forgotten by fickle fate,

Is homage to the dear quince paid;

It shall succumb to no one’s shade.

 

Candied, set as a sugared mate,

Each cake bow down in fruity awe

To be amongst that potentate,

And have its Grace to celebrate.

 

In my kitchen now, one may draw

The scent of paradise from them,

Foreshadowing some divine law,

Till mankind fix its every flaw.

 

_ 

Alas it's true.  I have never knowingly tasted quince used in cooking.  Since I do love marmalades, I probably have had eaten something cooked using marmalades with quince. The dish you described made my mouth water!