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 ...

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 ...

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 quinces and, when cool enough to ...

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 ...

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 ...

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 ...

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 ...