Tender lamb, fragrant spices, and the rich aroma of quince! This authentic Oriental dish brings together sweet and savory ...

This tarte tatin uses quince, which comes from the same family as the apple and pear. It should not be eaten raw but has a wonderfully fragrant flavour once cooked. Place the quince, caster sugar ...

Quince can be added to cooked apple and pear dishes or used to make quince sauce. It also makes excellent preserves, especially marmalade.

It's fabulously fragrant and turns pink when cooked. 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 ...

It's an oldie but perennially good with cheese. Amanda Laird's quince paste recipe is scented with ginger too. Quinces and lamb are the stars of one of Morocco's classic tagines. Here they are ...

Off the heat, stir in the butter. Add the sliced quince and cook over moderately low heat, stirring occasionally with a nonstick rubber spatula, until softened, about 5 minutes. Let the quince ...

In the early days of autumn there’s still an abundance of late summer crops. If you have a tree bearing the old fashioned quinces, don’t let them go to waste — this fruit is wonderful in a ...