Quince must be poached before it is edible, and the poaching offers lots of flavor-imparting opportunity: citrus zest, ginger, vanilla bean, star anise, peppercorns, and cloves may be added. I prefer ...

"A slice or two of quince in autumn put into chicken stock gives an excellent flavour," writes Patience Gray in her book "Honey From a Weed." Sweet quince paste — membrillo from Spain or Latin America ...