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

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 ...

The pink hue and uniform slices of quince paste look nothing like the golden, lumpy fruit as it hangs on a tree during the ...

Cut into pieces. Sprinkle a little apple cider vinegar onto the quince pieces. Grate the quinces finely and put it in a serving bowl. Stir in the remaining apple cider vinegar and the salt, chilli and ...

Preheat the oven to 180°C. Pour the water into a saucepan, add the sugar and boil until the sugar has dissolved. Add the quince, allspice and vanilla pod and boil until the quince slices are soft.

Spread 4 slices of the bread with the quince paste. Top with the turkey and cheese. Sandwich with the remaining bread. Spread the outside of the sandwiches with butter. Heat a large non-stick frying ...

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 ...

Add the pork mince, veal mince, almond, salt and leek mixture and mix well to combine. Place the quince paste and water in a small frying pan over medium heat. Cook, stirring, for 4–5 minutes or until ...