Photo: podchef, Flickr.
It is incredibly harsh when eaten raw (in fact, it's not recommended to do so), and as a result is more popular in paste and preserve form. Quinces, like their pomme cousins, hold their shape under heat and turn a wonderful rose color, so they're popular for aesthetic baking, poaching or stewing methods.
A good quince can be identified as mostly yellow and firm and is at its peak from September to January.
What are your favorite quince recipes? Tell us in the comments.











