I have the Russian cultivar which is advertised as tasting so good you can eat it raw
like Richard infered most people would not agree. Mine will not fruit for a couple more years. I sucessfully detached a sucker which is growing well so if in a couple of years I just can't live without more of them I'll have rootstock ready to graft. LOL
I also read that the rootstock is used for dwarfing pears. Anyone have knowledge of this?
Check out these historic recipies.
One near the end suggest hollowed Quinces stuffed with bone marrow, sugar and cinnamon baked on puff pastry. Y'all try that and get back to me. Actually I'd try it if someone cooked it up. I'll bet it is very rich.
Richard do you have a picture of your tree? I was told they grow rather gnarly. How big and old is yours?