Sharing a close relationship with apples and pears, quinces are commonly used to make gourmet pastes. What many shoppers don’t realise is that quinces have a far greater range of culinary uses in the kitchen than traditionally reported. Quinces are a low calorie fruit that contains a high amount of fibre and vitamin C. Perfectly ripe quinces are golden-yellow in colour and keep for up to a week when kept in cool, dark places away from heat and humidity.

Quince must be cooked to be edible, but once it is the fruit takes on a sweet aroma and flavour that makes for great jams, jellies and preserves. As the weather cools and the craving for warmer meals increases, consider incorporating quinces in salads and work you way up to heartier fare such as spiced lamb shanks with quinces, lamb neck with pickled quinces, roast turkey with quince glaze or roast pork belly with quince aioli. If you have a sweet tooth that needs satisfying, try whipping up some vanilla cheesecake with poached quinces or slow-roasted quinces with honey, cinnamon and cloves.