More common is to use cooked quince as a dessert or as part of a savory entrée. Cooking quinces low and slow is the usual and best method. Whether poached in syrup, roasted in the oven ...

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 ...