There are plenty of ways to cook quince; they can be roasted or poached, or peeled, cored and sliced into pies, tarts, ... Quince: 2-3 quince, peeled, cored and sliced. 1 cup sugar.

The pink hue and uniform slices of quince paste look nothing like the golden, lumpy fruit as it hangs on a tree during the ...

Although its flesh is pale, quince turns a vibrant, rosy-orange colour when cooked into this aromatic jelly. It's delicious on toast, but a cheeseboard might be the very best way to showcase this ...

But this strange fruit is much more versatile than many people realise. As well as paste for your cheese boards, and tasty desserts, you can add it to your one-pot duck dinners, tagine chicken or ...

Lay the quince in a baking dish in one layer, packing them closely together, and sprinkle generously with sugar. Add enough water to come just about to the top of the quince, cover tightly with ...

Make the beans . Heat the olive oil in a large enameled cast-iron casserole. In 2 batches, cook the pork belly over moderate heat, stirring occasionally, until lightly browned on all sides, about ...

The Quince in mythology and tradition. The quince, which originated in the Caucasus, eventually made its way to ancient Greece, where the fruit first appeared in Cydonia (Κυδωνία) in northern Crete, ...