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Consuming Passions: Quinces

 

Clare Heal's piece for our Consuming Passions strand looks at the many uses for this delicious apple relative (in season from October to December) which has a long and distinguished culinary history. Check out the recipes below, and read the full feature here.

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2025

Quince Paste

The Food of Northern Spain

Jenny Chandler

Pâte de Coings, ou Cotignac

French Country Kitchen

Geraldene Holt

Quince Paste

Cooking in Iran: Regional Recipes and Kitchen Secrets

Najmieh Batmanglij

Quince Cheese

British Regional Food

Mark Hix

Quince Threads

The Savory Way

Deborah Madison

Quince Jelly

Modern Cookery for Private Families

Eliza Acton

Quince and Pink Pepper Jelly

Pepper

Christine McFadden

Quince Preserves

Mediterranean Vegetarian Feasts

Aglaia Kremezi

Pickled Quince

At Home with Sous Vide

Dale Prentice

Roasted Quail with Pear and Saffron Chutney

Maze: The Cookbook

Jason Atherton

Spice-poached quinces

A Simple Table

Michele Cranston

Poached Quince with Winter Fruits

The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean

Michael Daniel

Spiced quince & pineapple oat crumble

Fusion: A Culinary Journey

Peter Gordon

(1)

Poached Quinces with Sour Cherries and Clotted Cream

Anatolia: Adventures in Turkish Cooking

David Dale and Somer Sivrioglu

Rosemary-&-Honey-Roasted Quince

Modern Mediterranean

Melia Marden

(3)

Quince and Walnut Crumble

Cooks Country: Modern British Rural Cooking

Matt Tebbutt

Quince & Apple Tarte Tatin

Ripe Recipes

Angela Redfern

Steamed Quince Pudding

Modern Classics

Frances Bissell

Quince Frangipane Tart

French

Damien Pignolet

Quince and Sherry Trifle

A Long and Messy Business

Rowley Leigh

Quince Sorbet with Manchego Crisps and Serrano Ham Jerky

Frozen Desserts

Francisco Migoya

Turkish Quince Granita

Silk Road Cooking: A Vegetarian Journey

Najmieh Batmanglij

Quince blancmange with poached quinces

Wild Weed Pie: A Lifetime of Recipes

Janni Kyritsis and Roberta Muir

(2)

Quinces Stuffed with Veal & Wheat Berries

The Jewelled Kitchen

Bethany Kehdy

Quince Stuffed with Wheat Berries, Nuts, and Raisins

Mediterranean Vegetarian Feasts

Aglaia Kremezi

Braised Celeriac with Quince and Orange

Anatolia: Adventures in Turkish Cooking

David Dale and Somer Sivrioglu

Lamb Tagine with Quince

The Cook's Book of Everything

Lulu Grimes

Roast Duck Legs with Quince, Ginger, Honey and Cinnamon

Modern Moroccan

Ghillie Basan

Rabbit and Quince Pie

Bourke Street Bakery

David McGuinness and Paul Allam

Daube of venison, quince & chestnuts

Glorious Game

Jeff Galvin