What to do with quince, the mysterious fruit of winter
Don't: eat it raw. Do: slow-cook it in these sweet and savoury recipes.
Jaclyn Koludrovic's quince and lemon pudding
Photo: Rob ShawCloudy quince jam with Manchego seed crackers
Photo: Ben DearnleyQuince, rooibos and coriander seed tarts
Photo: Ben DearnleyBistro Gitan's twice-baked Roquefort soufflé with poached quince
Photo: Alicia TaylorAnaliese Gregory's walnut pudding with quince and fennel pollen
Photo: Adam GibsonOrange muscat roast quince with macadamia ice-cream
Photo: Prue RuscoeChicken, quince, lemon and almond tagine
Photo: Prue RuscoeQuince and cranberry compote and ricotta tart
Photo: Prue RuscoeGinger twist with quince and spiced custard
Photo: William MeppemQuince and brown butter pastry tart
Photo: William MeppemJaclyn Koludrovic's ricotta with white poached quince and honey
Photo: Ben DearnleyMalone lamb racks with potatoes and quince in cider vinegar
Photo: John LaurieGorgonzola croquettes and quince ketchup
Photo: Mark RoperRamblr's baked muscat and brioche custards with quince
Photo: Ben HansenSharbat-e beh limoo (quince-lime sherbet)
Photo: Mark RoperSilk oolong cream, gingerbread, quince jelly and salted walnuts
Photo: William Meppem