The Quince is a quintessential mediaeval English fruit which has sadly gone out of fashion here and is consequently as rare as hen’s teeth, yet remains as popular in Middle Eastern cuisine today as it ever has.
Way 1:
Quince halves stuffed with lamb
This recipe originates from Persia and is an adaptation of a delicious and intriguing recipe from the book Jerusalem by the exciting chef Yottam Ottolenghi. From the moment I opened the book (one, I have to say that ranks highly in my 400 plus collection), everything about the recipe seemed exotic and celebratory – a perfect way to utilise the bountiful crop from my four year old quince tree which, in October, gives up the most wonderful pear-shaped, heaven-scented fruit.
What you’ll need
- 500g minced organic lamb
- 1x clove garlic, finely chopped
- 1 small onion finely grated
- 1x red chilli, deseeded & finely chopped
- large handful fresh coriander, roughly chopped
- 1 cup fresh breadcrumbs
- 1 teaspoon ground allspice
- 4cm piece ginger, grated
- 1x large free-range or organic egg, lightly beaten
- 1 large lemon
- 3 or 4 large quince
- 4 tbsp olive oil
- 8x cardamom pods
- 4 tsp pomegranate molasses (Turkish Nar)
- 2 teaspoons caster sugar
- 500ml (1 pint) chicken stock
- sea salt
- freshly ground black pepper
How to make it
Put the lamb in a mixing bowl and add half the onion, garlic, chilli, coriander, breadcrumbs, ground allspice, half of the grated ginger and egg. Season well and mix with your hands and set aside.
Cut the lemon in half and squeeze the juice into a bowl of cold water. Immediately peel and half each quince taking out the core and immerse in the lemon water to avoid browning by oxidisation. When all the halves have been done, take each one and carefully scoop out the flesh from the centre and reserve in some of the acidulated water. This is best done with a small sharp paring knife or melon baller as the flesh is extremely hard. Stuff the quince halves fully with the lamb mixture giving them a mounded top and place into a deep frying or sauté pan. 
Blitz the retained hollowed out quince flesh and place in the bottom of the same pan as the quince halves adding olive oil, the remaining onion, remaining ginger, caster sugar and cardamom seeds. Sauté on a medium heat for five minutes then add the stock and pomegranate molasses. Season again and cover cooking on a low heat for about 20 minutes. Check occasionally to ensure the quince do not break apart as they soften with cooking. When done, the quince should be tender, the sauce reduced and the lamb stuffing cooked through.
This is a truly memorable and delicious celebratory dish using a rare and ancient fruit. It is best served with rice, cous cous or bulgar wheat. Enjoy!
Way 2:
Lightly poached spiced quinces with Greek Yoghurt
What you’ll need
- 4 Quinces peeled, quartered and cored (placed in acidulated water)
- 1 small cinnamon stick
- 6 whole cloves
- 1 cup sugar
- 500ml water
- 1 carton thick Greek Yoghurt (Total is best)
- Sprinkle of icing sugar for dusting
How to make it
Put the water, cinnamon, cloves and sugar into a deep saucepan. 
Turn heat onto its lowest setting and stir very gently until the sugar dissolves. Add the peeled quince quarters and simmer very gently for about ten minutes or until the quinces are tender. Take out with a slotted spoon and cool on a plate. Place the poaching liquor on a hot flame and boil the liquid until it has reduced to a thick syrupy sauce. Allow to cool. To serve, arrange quince quarters on a plate and place a large dollop of Greek Yoghurt in the centre. Pour the cooled syrup over and dust with icing sugar. Enjoy!
Pomegranates and Princes 