Roasted Fruit and Cheese Plate
This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts.
Chicory Salad with Pickled Quince and Pomegranate
These days, chefs love to add pickled ingredients to their salads. Chef Michael Tusk pickles quince with ginger, spices and white wine vinegar; the strong sweet-tart flavors would overwhelm delicate lettuces, but the bold, bitter greens here are just right.
Quince Tarte Tatin
Chef Michael Tusk uses fresh quinces from California to make this twist on the classic French upside-down apple tart. Quince is more dense than apple, so it retains a bit of firmness even after it's cooked.
Spicy Quince Sambal
This tart and fiery condiment was inspired by the sambal of Cape Malay cooking, brought to South Africa by Indonesian and Malaysian slaves.
Buttermilk Pancakes with Quince-and-Cranberry Compote
Chef Amanda Freitag, a judge on Chopped and host of the new show American Diner Revival, sometimes eats these tender pancakes for dessert, topped with a scoop of ice cream.
Shawn McClain says cranberries and quince need a bit of sweetness to taste their best, so he combines them with apples, raisins and sugar, as well as cider vinegar and spices, to make a tangy chutney.
Chicory Salad with Quince and Pecans
New Orleans chef John Besh says the combination of a bitter green with a sweet fruit and a strong cheese is a personal favorite of his. The version here features fresh quince, a winter fruit that's like a cross between an apple and a pear. If fresh quince is unavailable in the produce section, Besh suggests trying preserved quince from a jar.