What is quince? Quince belongs to the same family as apples and pears, which makes sense because it looks like a cross between the two.

Its skin changes from green to yellow as it ripens and it can be grown in any reasonably warm country, though it is native to a line of countries from Greece to Armenia in central Asia.



Quince is often used to makes jellies and preserves, particularly in Spanish quince paste which is eaten as a popular tapas favourite with manchego cheese.

It’s in season from October to Christmas.

Recipes with quince:

Quince paste

Quince and madeira syllabub trifle

Lamb and quince tagine with chermoula and buttered couscous

Spiced quince and ginger upside-down cake with caramel custard



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