Combine the water (or diluted wine), sugar, zest, cinnamon and spices in a saucepan and bring to a boil. Stir to dissolve the sugar, then simmer over low heat while you prepare the quince.

You want it to caramelize and thicken but not burn. When done, the quince should be nearly translucent and slightly rosy. 3. Remove from the oven and immediately add the dessert wine.

From Food & Wine magazine: Juicy and fragrant quince are draped in buttery caramel and fanned atop golden, flaky pastry in this centerpiece-worthy dessert.

4 to 6 large quince (about 1 pound) 1/4 cup late-harvest riesling, muscat or other dessert wine 1. Heat the oven to 375 degrees. Combine the water (or diluted wine), sugar, zest, cinnamon and ...

Pastry chef and culinary educator Robert Wemischner spotlights autumn quince with his recipe for Red Wine-Poached Quince Tarts.

A rich and syrupy braise to serve with ice cream or just plain cream, this recipe takes advantage of an often-overlooked fall fruit ...

Enter Pazzo Ristorante's recipe for preserved quince. Chef John Eisenhart has come up with an easy way to preserve the fragrant fruit without buckets of sugar.

Sqirl’s Quince + Rose Water Jelly From Jessica Koslow While this jelly takes two days to make, it doesn’t require much attention until its final cook. The end result is so rewarding – an elegant ...

(CBS News) The following recipe comes courtesy of chef Lidia Bastianich. If you haven't cooked quince before, this is a good way to start. The sauce is tangy, not overly sweet, and because the ...

1 cinnamon stick 1/2 teaspoon cardamom seeds 3 cloves 4 to 6 large quince (about 1 pound) 1/4 cup late-harvest Riesling, Muscat or other dessert wine 1. Heat the oven to 375 degrees.