Knobby, hard and fuzzy, quince won't win any beauty contests, but their intoxicating perfume lures you in. Once you know how to conquer these rugged beasts, their heady flavor -- and substantial pectin structure -- make them a preserver's dream.
Cutting a Quince Quince are tough customers. Before you lop off a finger trying to chop into one, be sure to check out this video from What Julia Ate. Your digits will thank you.
Canned Quince in Syrup
Canned slices of aromatic quince made all the more exotic with white wine or rose syrup will find their way into your holiday baking regimen.
Quince Jam As the quince cook down, they take on a rosy hue. Mashed into a simple jam, flavored with vanilla, spices or nothing at all, quince jam is pure perfection. (Image via Dos Gatos Kitchen)
Membrillo Cooked down even further, quince's pectinous character takes over, turning into a firm paste known as membrillo in Spain and South America, and favored as a pairing with manchego cheese. (Image via My Own Labels)
Quince Jelly Strain out the juices to make a glowingly rosy-pink jelly that positively shimmers. (Image via Susan Covey)
Savòr Technically a conserve, savor is a melange of quince, apple and pear, with almonds and walnuts, plus any other nuts that you like.
Cranberry Quince Sauce Cranberries and quince pair beautifully to create a jewel-toned sauce, tart with the perfect touch of sweetness. Make this to add an unexpected twist to your Turkey Day table. (Image via Blue Kale Road)
Ratafia of Quince A traditional liqueur made in France, quince is steeped in a neutral liquor and sweetened, making for a luscious after-dinner aperitif. (Image via Sissi)