Preheat oven to 400 F. In a heavy gauge sauce pan, combine 1 cup sugar, wine, water and the cores of the quince. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Strain and reserve the ...

At first glance — and even, quite frankly, after extended contemplation — there is little to hint that the quince is one of the most delicious of fall’s fruits. It is rough-hewn and blocky in ...

1. In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain quinces and, when cool enough to ...

At first glance — and even, quite frankly, after extended contemplation — there is little to hint that the quince is one of the most delicious of fall’s fruits. It is rough-hewn and blocky in ...

If you swap the gin for Botivo, you can make a great non-alcoholic version - Matt Austin From start to finish, this recipe isn’t exactly part of a quick 30-minute menu, but if like me you’ve struggled ...

1. In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to ...

At first glance — and even, quite frankly, after extended contemplation — there is little to hint that the quince is one of the most delicious of fall’s fruits. It is rough-hewn and blocky in ...

Quince, the knobbly and rather ugly cousin of the pear, isn’t readily available in every supermarket, but it can be found in farmer’s markets and Middle Eastern supermarkets or, if you’re lucky enough ...