Ah, quinces. That knobbly, golden fruit that’s often misunderstood and underutilised — until you cook it. Who would’ve thought that a simple poach or boil could completely transform its colour, texture, and flavour?
Honestly, raw quince is hard, tannic, and not all that inviting. But cook it? Magic happens. That pale yellow flesh turns a rich ruby or blush pink, depending on the method and spices used. The texture becomes buttery, and the flavour deepens into something floral, tart, and honeyed — basically autumn in a spoon.
When I think of quince, my mind goes straight to quince paste and cheese. Because, let’s face it, you all know how much I love cheese. But this season, I wanted to push beyond the obvious. We’re right in the thick of quince season now, and chances are you know someone with a tree or you’ve spotted a box going begging at a roadside stall.
So… what to make?
Quince Ideas & Tips:
- Quince Paste
If you’ve a Thermomix, this one is a breeze. It keeps for ages, pairs perfectly with any strong cheese, and makes a beautiful little gift jar for friends. - Poached Quince:
Simple and elegant. Use wine, sugar, water, citrus peel, cinnamon, star anise, vanilla — whatever you have on hand. Poach low and slow until the colour shifts and it’s knife-tender. - Quince Sauce for Pork:
Cook quince with apple, garlic, a splash of cider vinegar, and sage for a silky-savoury puree that’s unreal with roast pork or pork belly. - Quince Crumble or Tart:
Pair poached quince with buttery pastry or a simple oat topping. It sings with custard, cream, or crème fraîche. - Quince in Tagines or Slow-Cooked Meats:
Inspired by Moroccan cooking, quince adds sweetness and depth to slow-braised lamb dishes, complemented by cinnamon and preserved lemon.
Now, to be completely honest, I was feeling a little bit stuck for inspiration this month. I wanted to honour the quince — really do it justice — but nothing felt quite right… until I had a scroll through the Gram and spotted Ben Shewry’s recipe for poached quince and custard. And I thought — YES. What a bloody brilliant idea for our à la carte menu.
So, I poached a few quinces, using whatever spices I had on hand in the kitchen. Then I made a lemon myrtle anglaise to pour over it. It was good. Like… really good. But it needed one more thing. A textural element. A crumb or a biscuit — just something to balance it out. Nothing was immediately coming to mind, so we did the taste test and let the dish speak to us.
And bam — it was friggin’ amazing. A little lemon myrtle anglaise, warm poached quince, a buttery crumb. So simple, but so special. We’ve been running this as our dessert special over the past week, and it’s been an absolute hit.
If you’ve got quinces lying around and aren’t sure what to do with them — start simple. Poach them. Get to know them. Let them surprise you. And if you’ve already fallen in love with them like we have, maybe it’s time to play with something new — chutneys, cakes, syrups, even cocktails (yep, try a quince syrup in a gin spritz — you’re welcome).
So, to quince or not to quince?
Always quince.
