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 ...

Don't: eat it raw. Do: slow-cook it in these sweet and savoury recipes. Is quince the most mysterious fruit of winter? The fragrant, bulbous fruit is a curious specimen in the greengrocer, with a ...

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 ...

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 ...

Prepare the butternut, quince and apple then weigh for this recipe. It's a very thick chutney with the vegetables and fruit holding their shape after cooking has been completed. Keep the chutney ...

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 ...