Love Pears and Apples? It’s Time to Learn How to Cook With Quince

September 28, 2015

Quince may resemble pears and apples, but unlike their fruit brethren, raw quince are inedibly tannic and sour. This means you do have to cook them, but the transformation is dramatic, and well worth your efforts. Poached quince are so tender, aromatic, and rosy that you’d hardly believe the raw fruit is white, fibrous, and hard as a rock. To remove the quince core without also removing a finger, follow these three simple steps.

1. Remove the yellow skin from ripe quince with a vegetable peeler. If you’re making quince jelly, membrillo (quince paste), or other preserves, save the skins—they…