This yellow-green fruit is lumpy, hard as a rock, and sometimes hairy. Unlike apples and pears, most varieties of quince are astringent and practically inedible when eaten raw. But cooking quince ...

The Best Methods for Cooking (and Preserving) Quince Die-hard quince enthusiasts might eat the fruit raw when it is very aromatic but astringent. One traditional method is to peel and cut the raw ...

Don't: eat it raw. Do: slow-cook it in these sweet and savoury recipes. Is quince the most mysterious fruit of winter? The fragrant, bulbous fruit is a curious specimen in the greengrocer, with a ...

Arrange the fruit, spices and cooking juices in a large dish or divide ... to diffuse its flavour slowly so as to penetrate the quince, and the most effective means of achieving this is to use ...

Pastry Chef Joanne Chang cooks bright and floral quince in a buttery caramel sauce for this upside down tart. Reserve the ...

Alternatively, fold the pulp into whipped crème fraîche to make a fool ... Sapodillas can also be cooked with other fruit, such as apples, pears or quince.

Prepare the butternut, quince and apple then weigh for this recipe. It's a very thick chutney with the vegetables and fruit holding their shape after cooking has been completed. Keep the chutney ...

Coralie I've had delicious quince cooked this way in Matamata ... just enough water to almost cover and 500g white sugar per 2kg fruit. Cook in the slow cooker on high for two to three hours ...