Quince is a fruit grown in the Middle East, Asia, Mediterranean, Latin America and United States. Ripe quince is yellow and resembles its more well-known relatives, the apple and the pear. The quince has an acidic and bitter taste in its uncooked form, so most people do not pick them and eat. When quince is cooked, it transforms from pale yellow to rosy pink and the flavour becomes much sweeter. There are many ways of preparing quince but the most basic method is poaching, or heating quince in a water and sugar mixture.
Rinse quince under warm water and rub gently to remove any outer fuzz. Pat dry and use knife or peeler to remove the outer skin.
Cut quince lengthwise in half to expose the core and seeds. Use a spoon to scoop out core and seeds, then chop the quince into wedges or thin slices
Heat 3 cups of water and 1/2 cup of sugar in a large saucepan on stove over high heat until boiling. Reduce heat to medium.
Place quince pieces gently into water and sugar mixture. Heat until quince turns pink, which can take up to an hour.
Serve quince warm or at room temperature. Store leftover quince in a container with the cooking liquid for up to one week in the refrigerator.
Quince can be substituted for apples or pears in recipes and pairs well with cinnamon, vanilla and ginger flavours.
Be careful when cutting a quince because it has a hard and bumpy texture that can make the knife slip.