My brother gave me quince.

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The quince he gave me are very sour and somewhat bitter. I did many different recipes. One was way tooo sweet, one the sour and bitter were still too much. One didn't have much taste at all. I still have tons of quince. I'm sick of them now and I don't have the time or energy to keep preparing them. I think I'll give them to my other brother. I told him that spices like cinnamon or nutmeg seemed to help them, less sugar than some recipes and more than others, a little bit of salt. Corn starch worked better to mellow them out than gelatin. Recipes that come from Spain and other countries seem to be better than one from here. Vanilla sugar, a slight amount was a help,too. So have you ever had a difficult food to try to use? What was it and what did you end up doing? I searched the internet and kept trying things. The quince were too hard. So I hurt my hand the first time trying to process them. Then I learned that you boil them, cool them off and then cut them up. I also learned to let them ripen in a closed paper bag, too. We grew quince as an ornamental, but now with the price of everything, we're using what we can when we can. Have you ever tried quince? They're not to be eaten raw, at least not this kind, way more sour than lemons and way more bitter than bitter chocolate. Have you ever had a food that you had to do a lot of processing before you could eat it?