Quinces

A friend brought us this basketful of windfall quinces this morning. They're lovely and ripe, with just a few insect marks because they've not been treated with nasty chemicals, and they brightened up a cold kitchen with its misty windows. We'll use them to make jam, jelly, maybe some more membrillo (quince cheese, although we have already made quite a lot of this) and I'm thinking of adding them to a north African lamb stew when friends come to lunch on Thursday.