"Dwayne" writes:
How do you use them? The catalogs say one can be used in jams and

Peel them and stew whole in sugar and water. Refrigerate and the syrup
thickens and turns deep red. Serve as you would any stewed fruit--with
ice-cream or yogurt. (To peel, pour boiling water over them and peel the
paper-thin coat off, just as you would peel tomatoes.)

Delicious. You just can't stop at one.
--
John Savage (for email, replace "ks" with "k" and delete "n")