A quince fruit looks like a pale yellow, bumpy apple, sometimes covered in soft fuzz. When ripe but uncooked, it is solid, hard to slice, and its flavor astringent, so why bother to eat quince at all?

But people do eat them -- just in a decidedly more pleasant, cooked form. Quinces are sort of cousins to apples in that ...

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 ...

You can’t really eat this ancient fruit without cooking it ... Steamed, then sautéed in butter and honey, the quince has a flavor that is mild, pleasantly sour, and, like its aroma, a little ...

Invert the jars for an hour, then store upright. Leave for the flavour to intensify for a couple of week before eating. To cook quinces, heat butter and sugar until bubbling. Add to butter along ...

They filled the house with a wonderful aroma. Don’t try to eat quinces raw. It does take a little patience to cook them. But they are versatile — use them in jellies, pies, pickled and served ...