Quince is a fruit grown in the Middle East, Asia, Mediterranean, Latin America and United States. Ripe quince is yellow and resembles its more well-known relatives, the apple and the pear. The quince has an acidic and bitter taste in its uncooked form, so most people do not eat them raw. When quince is cooked, it transforms from pale yellow to rosy pink and the flavor becomes much sweeter. There are many ways of preparing quince but the most basic method is poaching, or heating quince in a water and sugar mixture.
Rinse quince under warm water and rub gently to remove any outer fuzz. Pat dry and use knife or peeler to remove the outer skin.
Cut quince lengthwise in half to expose the core and seeds. Use a spoon to scoop out the core and seeds, then chop the quince into wedges or thin slices
Place enough water in a large saucepan on the stove to cover the quince. Add 1/2 cup of sugar for every 2 cups of water used. Turn the heat to high and bring to a boil. Reduce heat to medium.
Place quince pieces gently into water and sugar mixture. Heat until quince turns pink, which can take up to an hour.
Serve quince warm or at room temperature. Store leftover quince in a container with the cooking liquid for up to one week in the refrigerator.
Cooked quince can be substituted for apples or pears in recipes and pairs well with cinnamon, vanilla and ginger flavors.
Be careful when cutting a quince because it has a hard and bumpy texture that can make the knife slip.