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 ...

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 ...

There are two main varieties of quince: a highly acidic ... skin isn't still too fuzzy. The fruit will ripen in a few days if left at room temperature. Cooking will bring out its floral notes.

This tarte tatin uses quince, which comes from the same family ... warm slightly on the hob again to release the caramelised fruit and very carefully turn out onto a serving plate.

Quince, the fruit, is tart and hard and looks like a lumpy yellow pear. The Tusks said they chose the name because "the process by which it can be eaten is long and arduous," much like running a ...

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 ...