It's like the candied spoon sweets that hospitable Greeks once served in a tiny dish with a glass of water to house guests. Who has time for "visiting" now.
The hardest thing about cooking quince, mom says, is removing the skin. But the result tastes so wonderfully unique. It's simply the fruit simmered in sugar, cinnamon and water - with a bit of lemon juice. Ideally, you have a special geranium leaf to place on top. (You also remove the quince's core and seeds, which make a good tea for a cough or sore throat.) You can make similar treats with grapefruit skins without rind, tiny pears with almond, or rose petals. Another related delicacy: cooked sour cherries mixed with ice water -- the perfect summer drink.