To poach quince, it should first be washed, peeled, and cut into quarters, then placed in a pot of boiling water, along with ...

An added bonus of cooking with quince is that, similar to lots of other fruits, it contains pectin. Pectin is a naturally occurring thickener that sets and stabilises fruit when it’s heated with sugar ...

Place over medium-high heat and stir gently until the sugar dissolves. This fragrant poaching liquid will infuse the quince with delicate sweetness and warmth. While the liquid heats, work quickly ...

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 ...

Quince paste, or membrillo, is a sweet, thick fruit preserve made from quinces, sugar and lemon juice. Popular in Spain and Portugal, it has a firm, jelly-like texture and a deep amber colour.