If offered at all, use only tiny pieces of plain cooked quince. Seeds and core contain cyanogenic compounds. Avoid preserves, syrups, quince paste, and jellies.
Quince is a firm aromatic fruit that turns yellow when ripe and is usually cooked rather than eaten raw. Commonly stewed, baked, or turned into jams, jellies, and pastes.
Cooking softens the astringency from tannins, but recipes often add sugar, citrus, spices, or syrup. Preserved quince products are much sweeter than plain cooked fruit.
Quince paste and jelly are especially concentrated and often served with cheese or pastries — much richer than plain cooked pieces.
