The first time I tried to make quince myself, I got impatient. I cut into one with the wrong knife, struggling against the rock-hard flesh, and dropped a piece on the floor. I tried to rush the ...

I was keen to find out more about this fruit.” So began a long process of recipe development that eventually led to the poached quince and custard crumble cake that is featured in Ebuehi’s ...

A quince fruit looks like a pale yellow, bumpy apple, sometimes covered in soft fuzz. When ripe but uncooked, it is solid, ...

Note: From Barbara Ghazarian’s “Simply Quince.” For those new to cooking with quince, this recipe is an excellent starting point. Candied quince is very easy to make and delicious any way ...

Grasse wrote a charming and informative book, “Colonial Spirits,” in 2016 that includes a recipe for quince wine. It reads like a worthy undertaking for a history nerd crossed with a curious ...

Quince must be poached before it is edible, and the poaching offers lots of flavor-imparting opportunity: citrus zest, ginger, vanilla bean, star anise, peppercorns, and cloves may be added.

At his now-closed restaurant Dressing Room, Michel Nischan liked to modernize classic New England recipes ... replacing the usual molasses with fresh quince, which sweetens the beans while ...

3. Add the water, bring the stew back to a boil, and then lower the heat, cover and simmer for 30 minutes. 4. Add the quince, sugar, lentils and lemon juice. Mix well. Simmer for another 30 minutes or ...

Why is it, then, that in recent years three books of quince recipes and lore have appeared, the fruit increasingly is featured at high-end restaurants, and half a dozen of these have even been ...