How do you prepare quince?

Answer 1

Quince is generally available year-round. California-grown quince (pineapple variety) is harvested in the fall. Choose fruits that are firm and yellow. They should be relatively large in size and free of bruises. Handle the fruit carefully, as quinces bruise easily.

Answer 2

Most people don’t want to simply bite into a quince, which has a tough rind and flesh with a less than pleasant taste.

Wash and cut each quince into quarters and peel off the skin. Use a knife to remove the core with the seeds and any areas that are hard.

Quince starts out golden in color, but the flesh turns light pink and becomes sweet when cooked. Quince can be made into jam or jelly, or can be baked or poached as a dessert.

Here are some ideas for using quince:

• Jellied: Quince is full of pectin, the stuff that makes jelly “gel.” For this reason, you’ll most commonly find quince in jams, jellies, compotes, and marmalades.
  
• Roasted: Roasting quinces in the oven tones down the sourness and softens them up nicely.
  
• Baked: Quince is a wonderful choice to use in baked pies, tarts, and crisps. Due to their particularly hard flesh, you may want to lightly steam, sauté, or poach the fruit before you use it in your recipe. Maple syrup used as a sweetener will bring out the aromatics of quince, and spices like cinnamon, cloves, or star anise will also complement the fruit.