Preheat oven to 400 F. In a heavy gauge sauce pan, combine 1 cup sugar, wine, water and the cores of the quince. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Strain and reserve the ...

Quince skin contains a high concentration of the fruit’s complex aromas, and the core is loaded with pectin that gives the drink its silky texture, so don’t peel or core it. In fact, this sharbat can ...

1. In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain quinces and, when cool enough to ...

At first glance — and even, quite frankly, after extended contemplation — there is little to hint that the quince is one of the most delicious of fall’s fruits. It is rough-hewn and blocky in ...

NEW YORK – Poached quinces in a clove and cinnamon-scented syrup for Rosh Hashana? Absolutely. Food writer Joyce Goldstein calls quinces an ideal choice to serve as one of the holiday’s traditional ...

White wine spritzers are not just a drink for summertime. This refreshing and simple combination of white wine and soda water is endlessly customizable, meaning that you can incorporate fresh, ...

1. In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to ...

At first glance — and even, quite frankly, after extended contemplation — there is little to hint that the quince is one of the most delicious of fall’s fruits. It is rough-hewn and blocky in ...

If you swap the gin for Botivo, you can make a great non-alcoholic version - Matt Austin From start to finish, this recipe isn’t exactly part of a quick 30-minute menu, but if like me you’ve struggled ...

At first glance — and even, quite frankly, after extended contemplation — there is little to hint that the quince is one of the most delicious of fall’s fruits. It is rough-hewn and blocky in ...

You’ll have to lean in. It takes a good knife and the crush of your body weight to cut into quince, that tough and hard-to-handle fruit that some food writers have described as knobby, gnarly, even ...