The resulting syrup from this process can also be reduced into a quince jelly. Marmalades, jams, and Spanish membrillo (quince paste) center quince's floral flavors and sweetness, making them ...

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 ...