As far as I can tell Coing is an uglier, harder Pear that in the UK is called Quince. They are everywhere this time of year and so incredibly cheap to buy that I decided I had to have a go. A quick google came up with three ideas from an article written by Hugh Fernley-Whittingstall for The Guardian newspaper. I’ve started simply by roasting them.Quarter and core 6 Coing, leaving the skins on. Mix the Coing in a bowl with the juice of 1 Lemon, 2 tablespoons of running Honey, Salt, Pepper and several springs of Rosemary (plus a little hot water to make the mixture movable). Tip the whole lot onto a baking tray and roast for about 15 minutes or until soft and flurry. My roasted fruit were served with a big Parma ham and Mozzarella salad.