Neglected for decades, the quince seems an improbable candidate for revival today, when consumers demand sweet, ready-to-eat fresh fruit. Why is it, then, that in recent years three books of quince ...

Don't: eat it raw. Do: slow-cook it in these sweet and savoury recipes. The post 33 of our favourite sweet and savoury quince ...

I have a thriving quince tree in my garden, and when it starts to fruit, it complains about the weight it’s bearing. So when the time comes, I allot a few days of jam-making at home. Quince is not a ...

1. Saute the onion in the olive oil in a large heavy-bottomed pot over medium heat until tender and golden, about 8 minutes. 2. Lower the heat and stir in the cinnamon, allspice, cloves, turmeric and ...

Quince always seem magical. A big plate of them can scent your whole house with a wonderful eau d’automne. They’re big, yellow, downy and almost completely delicious when raw. In Britain we don’t use ...

Quince paste is drying in a slow oven. It's taken 18 months to get to this point and the entire venture started as an accident. The recipe used to make it is problematic and the result is proving ...

A good quince can be hard to find. And for many, they're also hard to define. Tammy Donroe Inman, who wrote the dessert cookbook Wintersweet and blogs at Food on the Food, says the tough yellow fruits ...

Pastry Chef Robert Wemischner makes a Red Wine-Poached Quince Tart for the fall season. (Photo by Elon Schoenholz) We ran into Robert this week with his students on a school field trip at the Santa ...

My kitchen has had a wonderful aroma these last weeks. The culprit being the fruit bowl of quinces that I keep replenishing. From a fruit I used to shy away from, quince has become a firm autumn ...

Neglected for decades, the quince seems an improbable candidate for revival today, when consumers demand sweet, ready-to-eat fresh fruit. Why is it, then, that in recent years three books of quince ...