Our cellar in the sky has served us very well for apples.  While I cannot say that every apple made it, and that some also got soft, for the most part the apples have stayed very eatable.  Our problem, I guess, in a way, is that we've become too good at storing apples.  As they weather moves too spring, we still have a LOT of apples (and I say this after eating a lot of apples). 

So, yesterday, we were driving west on Division.  The pouring rain adding a tropic touch to our dinner at Carnivale.  We passed the flea market, a flea market I like for two things: Mexican cheeses and membrillo.  I actually thought about local membrillo before I thought of the apple surplus.

Now, I'm wondering can I (meaning more accurately get my wife) to make membrillo from our apples.  Membrillo is generally made from quince.  Quinces at least look like apples, but I believe it's also a pectin thing.  Anyone ever try making membrillo from apples?

Our cure for apples that have fallen a little outside freshness is to make sauce.

Membrillo sounds challenging.