Last week I found some locally grown quinces for sale at the organic deli down the road and just had to buy some. They have a wonderful scent and the lady who runs the shop says that when she arrives in the morning one basket of this fruit fills the whole shop with their perfume. They look a bit like pears but have a strange downy covering on their skins. I plan to make some membrillo, quince paste that you serve in slices with cheese, preferably a nice mature Manchego which luckily for me they sell at the same shop.
Apparently in times gone by, quinces were sometimes placed in linen cupboards to scent linens with their heady fragrance so I’ll try placing a couple in my airing cupboard as well and see what happens. Just so long as I remember they are there and remove them before they start to decompose.