red paste made from a puree of quince cooked down until firm and gelatinous. Baked whole: Quinces can be baked whole—skin, ...

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 ...

The quince jam goes very well with those slow-roasted ... I’ll Bring Dessert: Simple, Sweet Recipes for Every Occasion, published this past April. “I was inspired by the very British dessert ...

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 ...

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 ...

Inspired by the enormous fruit on a gnarly quince tree at the old butter factory (a very special Fleurieu location) I came home and poached quinces my favourite way, combining them with almonds in ...

Off the heat, stir in the butter. Add the sliced quince and cook over moderately low heat, stirring occasionally with a nonstick rubber spatula, until softened, about 5 minutes. Let the quince ...