It’s a labour of love, but this rare fruit can be harnessed for good With 25 years of experience as a Telegraph columnist, chef and food writer, Xanthe Clay provides guidance on everything from ...

This week on Good Food we’re talking about quince. Barbara Ghazarian is the author of Simply Quince – in this outtake she discusses how she likes to prepare it…with a peach pitter.

Add Yahoo as a preferred source to see more of our stories on Google. While no one says “easy as quince pie,” preparing this tart, aromatic fruit is a labor of love that’s well worth the effort.

Simply Quince, shares a variety of ways to prepare quince outside of jams, jellies and preserves.

While no one says “easy as quince pie,” preparing this tart, aromatic fruit is a labor of love that’s well worth the effort. Take one sniff of a ripe quince and you’ll never forget the aroma: bright ...