SC - A murri question

[Wajdi]

Just a quick question in here; wouldn't the substitution of
apples for quinces cause a change in the final consistency of the
product?  

wajdi

david friedman wrote:

> 
> >The only derivation I made from Duke Sir Cariadoc's printed recipe was the
> >use of quince - I could not find fresh quinces in any of the public markets,
> >health food stores, or supermarkets in the Rochester, NY area, so I ended up
> >using a couple of tablespoons of quince jelly as a substitute. (Yes, I
> >already had wheat starch and nigella in my kitchen.)
> 
> If I have to substitute for quince I use a cooking apple--I think
> using the related fresh fruit gives you a much closer substitute than
> the jelly would--and as far as I can tell, it comes out pretty
> similar to the way it does with quince. Typically, the places that
> have quince only have it in season, which means fall, while apples
> are available year round.
>