Quince are Pome fruits that originate in the Caucasus region, but are commonly eaten throughout the Middle East, Europe, and some parts of the Americas. Its name today is derived from the Greek for "Kydonian Apple", or apple from Crete. Many believe that it was the quince, and not the apple, that Eve ate in the Garden of Eden. Since ancient times, it has been associated with love, marriage, and fertility, and was often included in marriage ceremonies in ancient Greece. In fact, the fruit is attributed to the Goddess Aphrodite, and rightly so.

Quince are available in the late Fall, and can often be found at farmers markets next to their pear and apple cousins. They are rich in Vitamin C and fiber. When raw, their flesh is astringent and hard, but after being cooked for a long time, they become soft with an unctuous texture, and take on a cinnamon-rose hue. Quinces have a lot of pectin in them, which makes them ideal for jam and jelly preparations. Actually, the name for quince in Portuguese is marmelo, from where we get our English word for marmelade. In Spain they make a thick paste with quince to pair with Manchego cheese called membrillo. This tradition was carried over to the Americas, where it is also common. Some countries, mainly in the Caribbean, substitute quince for guava, and eat the paste in the same fashion. Quince seeds also have healing properties, as they are used in making cough syrups in Central Asia. Their addition to the cooking process helps thicken the preparation.

To prepare a quince you must first rinse them of the soft fuzz that envelops their skin. You can then halve and core them, reserving some of the seeds, and then cut them to your desired size. They can be boiled, baked, and roasted, but each technique requires a long cooking time. Although quince make delicious desserts, they also compliment savory dishes very well.  Several Turkish dishes combine quince with lamb and beef, as well as leeks. 

For a simple preparation, we suggest that you slice each quince into 8 wedges and simmer them in a sugar syrup flavored with either vanilla and clove, or with rosemary (dried or fresh) for about 2 hours. You might have to add more water as they cook, so keep an eye on the pot.  You know they are done, when the fruit is soft to the bite, and their color has transformed into a brilliant red hue.  In the end, you will have a gorgeous syrup for making cocktails and sweetening yogurts, in addition to the perfectly poached fruits to enjoy as dessert.  They might take a while to cook, but the resulting syrups and stewed fruits last a long time.