Quince

Make this when quinces are around, this paste is a great addition to a cheese tray. It goes particularly well with the stronger and sharper cheeses.

Recipe by: Gilles

Quince Paste also known as 'Dulce de membrillo' in Spanish is a delicacy eaten with a slice of cheese but I eat it with crackers and fresh fruit.

Recipe by: Julia

Wonderful dark paste without fear of it sticking to the bottom of the pot.

Recipe by: mellsy

This is a wonderfully unusual jam that also be used a sauce. In combination with apples quince taste delicious going wonderfully with roast pork, turkey or duck.

Recipe by: Marianne

The quince is simply roasted in the oven to perfection with a small amount of butter and sugar on top to create a sweet crust.

Recipe by: Afiyet_olson

This is an unusual French recipe which I love. Especially good if you happen to get a pile of quinces and you don't know what to do then definitely try this!

Recipe by: Diane Sauce

If you have a steam juicer, you can make this delicious jam. You need a steam juicer because quinces are a very tough fruit, but they have a great flavour.

Recipe by: sophia

Summer is not complete without the perfect strawberry trifle. Although this trifle cheats a little in its preparation, layer upon layer of total deliciousness will keep family and friends coming back for more long after they are full. This trifle is at its best when using fresh, sun-warmed local strawberries from May through August. Add quince jelly to the trifle both as a layer above the sponge and whisked into the cream for an extra wow factor.

Recipe by: geneviever

These scrumptious empanadas are arguably the most popular sweet treats in all of Argentina. Traditionally, this recipe is made just with quince paste, but adding either goat or manchego cheese to the filling makes them irresistible.

Recipe by: fioa

Quince turns this Persian stew, called tas kebab, into an aromatic fusion of hearty vegetables and lamb seasoned with cinnamon and turmeric. If quince is out of season, you can use green apples instead.

Recipe by: Soheila