When I finally bought my 1/2 bushel, I knew that I was going to make jelly--that's a no-brainer with quince, the high priestess of pectin. I knew that quinces were good to eat (cooked that is, they're not really edible eaten out of hand) so I was searching for recipes. I found a gem buried on a page about quince at Gluten Free Girl. It was an anonymous comment. In a sentence this person described a beautiful recipe for quinces with red wine and honey. In a crock pot. I was hooked. Not only is this recipe amazingly easy, it's incredibly decadent. I wonder if the canner-ati out there think it's water bath safe. I think so, but didn't can it. It's in the fridge.
4 or 5 medium sized quince, ripe (Often greener quince are good for jelly and preserves because the pectin levels are higher. Here you can use your riper ones.)
8 ounces of honey
3/4 cup of red wine (Use a good wine. I used a lighter Rhone blend, good fruit, a little spicy.)
Peel, core and slice the quinces into wedges. (Save those peelings to throw into the pot for your jelly; posts will follow on this. If you want to save them, put them in a ziploc and freeze them.) Put the slices in your crock pot, cover with the wine and honey. Cook on low for 6 to 8 hours. The slices will hold their form, be dark burgundy, and feel like silky pudding in your mouth.
Here it is on top of applesauce cake with pecans and currants. No whipped cream necessary.