I'm looking for a recipe that involves a combination of Quinces, Figs, and Grapes. We have mountains of each, yet we only grab the occasional Fig as we pass by one of our numerous trees.
In the past I have fried thin slices of Cinnamon dusted Quince in butter, then glaze them with honey, and serve with thick cream. They were OK; no more. Otherwise I roast slices with Pork or Chicken, which is very good. Usually, however, I take a wheelbarrow-full down to Haddock's and place them 'meaningfully' on the compost.
Just look at the size of the wretched things. The lower one in my photo weighs a smidgen under 700 gms.