Quince was a fruit I never knew before we moved to New Zealand. Looking like a fuzzy pear, and inedible raw, they’re not the most inviting fruits at first glance. But cooked into quince paste, they are one of the most delicious and versatile fruits around.

Our little quince tree (not much more than a stick) produced three fruits this year, so I made a very small batch of quince paste—about three cups. I’m afraid that it’s almost gone already. It is delicious on crackers with a thin slice of goat cheese. It’s also lovely on toast in the morning, or on bread as a late-night snack. It goes well with yogurt and granola, and…well, it never had a chance of lasting long.