I adore quince. Straight-up giddy love. I do realize, however, that they’re not easy to love. They can be hard to find and it takes some coaxing for them to reach their full potential. (That’s a fancy way of saying you have to cook them for a really long time before they’re even edible.) They seem ancient and they’re hard as a rock, but a bowl of them on the counter will perfume your entire kitchen. Nigel Slater does a much better job than me describing their appeal. They’re starting to pop up here and there are the farmers market right now. I even spotted some labeled as “quince apple” at my neighborhood fruit stand! So, I wanted to share some helpful nudging in the form of my favorite recipes for quince, to help celebrate their arrival.
Quince Buckle with Pistachio Ginger Streusel is like a really boss coffee cake that is served at my imaginary ideal coffee shop.
I always use David Lebovitz’s rosy poached quince recipe as a guide for poaching quince for use in things like this buckle.
Quince butter is pumpkin butter’s ruby-hued cousin. This is probably a good time to mention that quince flesh is white, but turns pink when cooked.
I made Yossy’s Quince Custard Cake last year and loved it. Unfussy, rich, and delicious.
My Quince Cream Cheese Danish is the best of ugly/delicious food.
What is your favorite way to use quince?