Quinces, with their aromatic tart–sweet perfume, are the ideal fruit to balance rich fatty cuts of lamb in a Persian or Moroccan braise. Many traditional recipes are overly sweet to western palates, though, and the addition of even one quince will easily sweeten an entire dish. If you are partial to savoury-sweet combinations, add a few slices of these pickled quinces to a spicy lamb tagine, or serve them with terrines and pâtés and cold meats such as honey-roasted ham or even left-over slices from the Sunday roast.