Quince is believed to predate the apple and is often referenced in ancient texts, possibly as the fabled “forbidden fruit” from the Garden of Eden. Greek mythology intertwines quince with Aphrodite, the goddess of love, speculating that the golden apple presented to her by Paris was, in fact, a quince. The Greek word for quince,...Read More

Quince jelly is a rare treat and a wonderful way to preserve the delicate, floral flavor of quince. Serve quince jelly on toast, as a glaze for meats, or as a condiment with cheese and crackers. INGREDIENTS: 4 to 5 large quince, thoroughly washed, cored, and chopped (leave the skins on for their natural pectin...Read More

Making quince jam is a delightful way to preserve the unique flavor of quince and also makes a delightful gift for the holidays! Enjoy it on toast, with cheese, or as a delicious condiment. INGREDIENTS: 4 to 5 large quince, peeled, cored, and diced into even-sized pieces 4 cups granulated sugar 1 lemon, juiced 1...Read More

This North African-inspired stew is a delightful blend of sweet and savory flavors that combines the unique flavor of quince with succulent lamb for an aromatic dish that’s both comforting and exotic. INGREDIENTS: For the Lamb: 2 lbs. lamb shoulder or leg, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, finely chopped...Read More

This fall dessert showcases tender poached quince in a simple syrup redolent with cardamom and cinnamon. It’s perfect for a special occasion or when you want to serve guests a unique dessert. INGREDIENTS: For the Poached Quince: 4 ripe quinces, washed, cut in half, cores removed 2 cups granulated sugar 4 cups water 4-5 cardamom...Read More

Quince paste (or Dulce de Membrillo) is a popular addition to a holiday platter of cheese and meats. It also can be used as a filling for small pastries, like hand pies, using a slice of quince paste and a dab of cream cheese, enclosed in puff pastry or pie pastry, and baked. INGREDIENTS: 3...Read More

INGREDIENTS: 8 cups peeled, cored, diced quinces 3/4 cup orange juice, freshly squeezed (with pulp, seeds removed) 2 tablespoons lemon juice, freshly squeezed 1 teaspoon lemon zest 2 teaspoons orange zest 1 medium onion, finely chopped 2 cloves garlic, crushed 1 cup golden raisins 1 cup raisins or currants 3 cups brown sugar 1 1/2...Read More

For those new to cooking with quince, this recipe is an excellent starting point. Candied quince is very easy to make, is delicious any way you serve it, and keeps for months when refrigerated. INGREDIENTS: 1 pound fresh quince, peeled, cored, and cut into 1-inch-thick wedges (about 3 cups) 3 cups sugar METHOD: Gently toss...Read More

Quince offers an unexpected and welcome depth of flavor to ‘plain’ applesauce. INGREDIENTS: 3/4 cup apple cider or unsweetened apple juice, plus more for thinning One 1 × 3-inch strip lemon rind 1/4 cup fresh lemon juice (2 lemons) One 3-inch cinnamon stick 1/4 cup sugar plus 1/4 cup, depending on taste 2 pounds fresh...Read More