Roasted Quince

• 1). Cut quinces in half and remove seeds. You can peel the quinces, but it is not necessary. Slice the quinces into 1/4-inch pieces.
  
  
• 2). Place 2 tbsp. olive oil in a medium-sized skillet or saucepan and cook the quince slices until golden brown.
  
  
• 3). Add to the skillet 1/2 cup honey and 2/3 cup sweet sherry or wine. Bring to a boil.
  
  
• 4). Transfer to a covered casserole dish and cook for 30 minutes in a preheated 350-degree F oven.
  
  
• 5). Add another 2/3 cup of wine and cook, covered, for an additional 30 minutes.
  
  
• 6). Uncover, add the remaining wine and cook for an additional 30 minutes.
  
  

Poached Quince

• 1). Prepare four quinces by peeling, seeding and quartering.
  
  
• 2). Place the quince quarters in a medium-sized saucepan.
  
  
• 3). Add 2 cups sugar, 1/2 of a vanilla bean or 2 tsp. vanilla extract, one cinnamon stick and 4 cups water.
  
  
• 4). Bring to a boil, then turn the heat down to a simmer. Cook for 45 minutes to 1 hour or until the quince can be cut with a fork.
  
  
• 5). Serve warm or refrigerate for later.