Quince Paste With Espelette by François Doucet, $14.95 for 7.05 ounces, markethallfoods.com. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest.

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

From Roman gardens to Sicilian preserves, Italy’s quince traditions blend flavor, history, and culture - plus a classic jam ...

While no one says “easy as quince pie,” preparing this tart, aromatic fruit is a labor of love that’s well worth the effort.Take one sniff of a ripe quince and you’ll never forget the aroma: bright ...

6 ounces ate de membrillo. Crema Ácida (sour cream), to garnish. DIRECTIONS. Begin by soaking your corn husks in a large bowl of warm water to soften while you prepare the other ingredients.

Delicate quince preserves offer an easy, elegant and versatile alternative to quince paste. Skip to Article. Set weather. Back To Main Menu Close. Quick Look- ...

The hard yet fragrant quince cannot be eaten raw, but makes a delicious sauce when cooked down and spiced up. Tammy Donroe Inman, the author of the cookbook Wintersweet, shares her quest for a ...

Use this once-rare fruit to make common paste or add to meals. A friend, John Stewart of Zazu and Black Pig fame, posted on social media a few days ago that he was making quince jelly. And around ...

1. Peel pears, leaving stems intact, then core, from bottom with melon-ball cutter to create a 2 1/2 inch deep cavity. Rub pears all over with lemon juice in a large bowl. 2. Bring wine, sugar ...

Heat the oven to 350 degrees. In a small bowl, whisk the egg. In another small bowl, combine the remaining 3 tablespoons of sugar and one-fourth teaspoon cinnamon.

If you’re making quince paste, you can leave the peel on. Otherwise, peel them. Cut the quince in half, then cut each half into quarters. Use a sharp paring knife or melon baller to remove the core.