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…I’m only a quince.
One of those “only a mother could love it“-looking thingies.
But once you’ve scrubbed it well to a mirror-like yellow to get rid of the bum-fluff delicate fuzz, you’re ready to make paté de coing
(Quince fruit cheese to the rest of you, although it doesn’t quite have the same je ne sais quoi ….ring?… to it, really.)
Peel, cube, boil and reduce with loads of sugar, dry.
It’s divine.
As are these poached quinces on pain perdu*.
*French toast to the rest of you…
Mainz Daily Photo 
>Oh I'm so je ne sais quoi! I depend on you JB to educate moi!!!V
>Would have been a perfect photo for "Mellow yellow Monday." Delicious photo