Quince

Quince is a golden, pear-shaped fruit with a long culinary history, but it rarely appears on grocery store shelves today. Unlike apples and pears, its close botanical relatives, quince is almost always inedible raw: it is hard, astringent, and extremely tannic until cooked. Heat transforms it entirely. When simmered, roasted, or pureed, quince becomes soft, sweet, and floral, with a flavor somewhere between apple, pear, and guava. Its natural pectin makes it ideal for jams, glazes, and sauces. In savory cooking, quince pairs beautifully with pork, lamb, and game birds. Balance its sweetness with acid or heat to prevent the glaze from becoming cloying.