Next to blackberries, quince is my most favorite fruit. Although it resembles a pear or an apple, it is far too hard and sour to be eaten raw. However, if you cook quince almost indefinitely it not only turns to a lovely pink or red color, but also develops an irresistibly rich flavor. Unfortunately, the season for quince is quite short during autumn, but you can keep the jam, puree or quince jelly for several months. It pairs great with cheese, however, this time I used the quince puree in a dessert paired with another typical autumn and winter ingredient: sweet potato.