Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Turn those hard, astringent quinces into a sweet, dense paste with a wonderful floral flavor that provides the perfect foil for cheese, especially Manchego, it's traditional counterpart.
What is usually considered an ornamental shrub bears a delicious fruit which can be used to make 'dulce de membrillo' or quince paste - an ideal way to preserve this aromatic and zesty fruit.
Savòr, a quince conserve from the northeastern regions of Italy, is an unusual and delicious condiment to sharp cheeses.
A simple recipe for making membrillo (quince paste) and quince jelly together.
Quince slices in a white wine syrup with rosemary and tangerine zest.
Recipe for membrillo paste, a chewy quince candy
Jewish-Tunisian quince preserves. A simple recipe that presents a blueprint for creativity - add vanilla, thyme, or star anise, you can't go wrong with this beautiful fruit.
This richly spiced tangy preserve is the ultimate condiment for your holiday table. It can be served with aged cheeses or pate as an appetizer or with any roasted meat as the main course.
Lovely home-made quince jam with unbelievably attractive orange color.
A pleasantly bitter, well-rounded marmalade, delicious on a crusty piece of whole wheat sourdough with a mug of hot tea.