If a pear with an identity crisis tried to disguise itself as an apple, it might end up looking rather like a quince, an orchard fruit that is related to them both. It turns from green to golden yellow in its life cycle and can be grown in any reasonably warm country, though it is native to a line of countries from Greece to Armenia in central Asia. The sweetness of cooked quince jelly makes it a brilliant partner for manchego cheese, the Spanish tapas favourite. In season from October to Christmas.
Recipes with quince
Venison casserole with quince compote
Pears in quince syrup