Thanks Joanna - this would be quite good for the quinces which weigh at least half a kilo each, but in all honesty, the crab apples are so tiny that to peel and core them is not an option - they are best as crab apple jelly.

However, I have saved the recipe for the quinces!!

I found that the quince paste also needs quite a while to 'set' properly - I packaged up the last squares from September 2009, on Wednesday (just gone) - perhaps it's just quinces, and maybe another fruit would work better.

Some experiments are needed, I think ! 

Thanks, Danuta !!!!!!

The quince tree in our garden has fruits that are large, and very hard.

I have found a picture on the 'net' which shows one just like ours, and they weigh about half a kilo each.

I imagine that the smaller quinces would be easier to make jelly, but the type on our tree could be used for a variety of recipes. Not quite sure, Bob, looking at that picture - how big is the 'apple'?

I have a recipe here called 'Tourte aux coings et poires' - tart of quinces and pears, which very much resembles an apple pie!

This involves cooking the quartered quinces (6) and pears (6) in red wine (half  litre) with sugar (125g) and cinnamon, nutmeg and a clove, for about 15 - 20 mins (make sure they are cooked). Strain, and reserve the syrup.

Lay pastry over prepared dish, lay the fruit neatly, top with another layer of pastry. Make a hole in the centre and brush with egg. Cook for 30-35 mins 200 deg. (Recipe says 220 deg, but sounds a bit hot)

Meanwhile, add the zest of a lemon to the syrup, reduce to half the amount. When pie is removed from the oven, gently pour the syrup into the hole in the centre. Sprinkle the surface with caster sugar. 

Enjoy warm or cold.

Bon appetit!    

bobbyW said:

They measure about 17cm so two thirds the size of a tennis ball in circumference and are very solid.

So, they could be used for more recipes - they sound as if they are big enough (my little quinces in the UK were hardly bigger than marbles!! ).