Beyond boiling the fruit, Andrew Unsworth suggests five recipes with quinces — from making jam to poaching, baking in honey to making a fresh sambal and an easy quince ratafia/ liqueur 1) Make a jam with equal weights of chopped fruit and sugar. Boil the fruit until soft in water before adding the sugar, otherwise it will remain chunky.2) Poach peeled and cored quarters of quince in a light sugar syrup, flavoured with a stick of cinnamon or cloves. Serve with cream, yoghurt or crème fraîche.3) Bake 4 whole unpeeled quinces in a covered pan of water for two hours at 160°C. Or peel, quarter and core - then bake with 250ml runny honey and 500ml orange juice.4) Make a quince ratafia by grating two whole large quinces, peel and core included. Place in a bottle, add sugar up to of the bottle, tsp of cinnamon, ginger and mace, and fill the jar with vodka. It will be ready in a month or two - drained, of course.5) Make relish or sambals by mincing a peeled and cored quince in a food processor. Then add a little chopped onion, four tablespoons of cider vinegar, two tablespoons of sugar, a generous pinch of salt and a chopped chilli to one cup of raw fruit...