Preheat oven to 400 F. In a heavy gauge sauce pan, combine 1 cup sugar, wine, water and the cores of the quince. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Strain and reserve the ...

Here's what you need to know. mescioglu/Getty Images Quince is an ancient fruit that is so old, many people believe it was actually the forbidden fruit in the Garden of Eden—it’s even older than the ...

What’s in season: With its rough, blocky shape, quince might look more like a Bizarro World-type pear than the picturesque fruit you might see in a Harry & David catalog. Taste it raw, and you’re ...

Quince always seem magical. A big plate of them can scent your whole house with a wonderful eau d’automne. They’re big, yellow, downy and almost completely delicious when raw. In Britain we don’t use ...

Celebrate autumn flavour. Try recipes for fresh fig jam, quince jelly, blue cheese flatbread, and more seasonal dishes ...

Quince must be poached before it is edible, and the poaching offers lots of flavor-imparting opportunity: citrus zest, ginger, vanilla bean, star anise, peppercorns, and cloves may be added. I prefer ...

When I see the pomegranates turn ripe on our tree and the quinces appear at the farmers market, I know it’s time to start planning menus for Sukkot. Quinces aren’t much to eat raw, but cooked they ...

Quince is probably the most forgotten fruit that often remains unpicked until it falls into the cold winter ground. Often, we do not really know what to do with it because it cannot be eaten raw.

In 2014, when the world was in a different place, I flew with a longtime friend to Istanbul. There is much about gardens that can be learned from a visit to Turkey. Why, one might ask, are tulips ...