Quince is a versatile fruit that is almost always cooked before eating due to its tough, astringent raw flesh. Popular ways to use quince include making jams, jellies, and preserves like the Spanish quince paste called membrillo. It can be poached, baked, or roasted, and the cooked quince is delicious when spooned over desserts like ice cream or yogurt, or incorporated into pies, tarts, cakes, and crumbles. Quince also pairs well with savory dishes, especially meats such as pork, lamb, and game, where it can be used in glazes or stews. Additionally, quince syrup and quince-based drinks are interesting ways to enjoy this fruit. The aromatic peel and scraps can be saved for making quince jelly. Some common quince uses:

• Quince jelly and jam
• Quince paste (membrillo) for cheese boards
• Poached quince with spices
• Baked or roasted quince with honey and spices
• Quince in desserts (pies, tarts, crumbles, cakes)
• Sweet and savory quince glazes or stews with meats
• Quince syrup, wine, and cocktails

Quince is very fragrant and adds a rich, floral flavor to dishes, making it well worth the effort to cook. It can also be combined with apples or pears to enrich baked goods.