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 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 ...

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 ...