Quince is native to Iran.
This fruit plays a worldwide confectionary role in Moroccan, Persian,
Romanian and Balkan cuisine.
A characteristic common to all, however, is a strong fragrance.
Aromatic, each variety gives off a little different musky-wild tropical-like
perfume, astringent and sour.
With high pectin content, Quince is ideal for jam, jelly, conserves, fruit
leather and candy.
Cook down with sugar until solidified; serve paste, with Spanish cheese such
Cook with other fall fruits, such as apples or pears, and reduce into compote,
or add to spiced cake batter.
Add cooked Quince to ice cream custard.
Quince is also used in savory preparations, added to beef and lamb stews, or
served, cooked slowly, alongside roasts.
Rich in fiber, quince provides a moderate amount of vitamin C and potassium.