The pinky-red color of the quince deepens as it cools. Reserve the syrup to use in recipes or a quince spritz. You can also reduce it down into a jelly by boiling it until it reaches 220°F on a ...

This tarte tatin uses quince, which comes from the same family as the apple and pear. It should not be eaten raw but has a wonderfully fragrant flavour once cooked. Place the quince, caster sugar ...

This dessert defines an exact moment in the season – the end of autumn and the beginning of winter – and I prepare it as soon as the first quince are ripe. However, with its warm and spicy ...

At Easter one of my mother’s friends arrived with a box of knobbly, fragrant quince he was kindly delivering around the neighbourhood. I was quick to nab a few to bring home. They filled the ...