Cheers, Shelley - you beat me to it !!!!!

Hubby said he's going to pick the quinces when he's finished - we don't need any more quince jelly or paste, but I can't bear seeing them go rotten, so perhaps another idea for Christmas presents!

(Can I also say that I don't usually water-bath the jellies, and we still have some from two years ago, but I think that depends on how long it needs to be kept and in what conditions - should be very cool)

The Victoria plum paste that I made this year is nice, too.

TA, I do have a recipe here 'Tourte aux coings et poires' (Quince and Pear Pie). Now, looking at the picture, by any other name, we would probably call it 'Apple Pie' (Tarte aux Pommes).  

I don't have any pears left after making the Belgian Pear recipe, so I could make it without the pears, or perhaps a sort of tarte tatin would work well, too.

I also see in my 'French recipe collection' a recipe for 'Pomme (acute accent on the end of that!) de Bretagne' using apples cooked in cider - another pulpy jelly/paste - but it also takes 6 hours to cook. Phew!

Another idea - Gateau Beauceron aux Pommes - cooked pulped apple then gelatine added and the mixture put into moulds (then 12 hrs in refrigerator). Serve with creme anglaise or Kirsch!

There again, it may be quince jelly - encore! 

Shelley " thanks for that " but I have made pâte de coings every year, and we still have a lot of last year's still to use (which I discovered when we arrived here ¦¦. I'd forgotten it was here!  ).

The other reason, possibly not a good one " but making quince jelly is easier !

However, they do have a lovely fragrance, so I may make something for now, rather than later  as well. I'll see how I feel tomorrow  .