Quince Syrup

Although the syrup is the goal here, it's also a byproduct of making poached quince. After you strain off the syrup, the poached quince are perfect for pies or tarts or just over your morning yogurt or oatmeal.

Quince Hand Pies

These pies are delicate, small enough to eat in two bites (or one if you're a busy line cook) but satisfying despite their daintiness.

Autumn Jam with Pears, Mission Figs, and Cinnamon

Highlighting the sweet freshness of autumn figs and pears, this jam is a fall favorite. Tart orange provides a touch of zip, while just a hint of cinnamon adds warmth for those shorter, cooler evenings.

Poached Pears

Poached pears make a great dessert on their own, but my favorite use for them is as an ingredient in baked goods. Poaching the pears before using them in quick breads, muffins, cakes, and pies gives them vibrant, spicy flavor and ensures that they won't be undercooked or dried out. Feel free to customize the spice combination that you use to your taste.

Quince Brandy

The heady perfume and brisk tartness of quince are perfectly complemented by a fruity cognac, and a combination of the flavors can result in absolutely phenomenal Sidecars.

Pear-Cardamom Caramel

This caramel, folded with cooked down pears, has a lush, fudgy texture. Ginger and cardamom lend their herbaceous, spicy flavors which, alongside a generous pinch of salt, make for a sophisticated sweet.

Cranberry Quince Chutney

This wintry chutney, spiced with clove and bright with cranberries and tangerine, is versatile for the holidays either as a gift or on a cheese tray. Plus, the natural pectin in the cranberries helps it set even with a short cooking time, so you can spend less time preserving and more time partying

Apple Compote

With carefully shaped slices of fruit and an aromatic poaching syrup flavored with caramel, cider, and spices, this old-fashioned apple compote proves that attention to detail can elevate even the humblest recipe into something wonderful.

Caramelized Onion and Pear Jam

Sweet and tangy Caramelized Onion and Pear Jam with brown sugar, whole grain Dijon, and white balsamic, is a lovely accompaniment to seasonal cheese boards.

Apple Rhubarb Conserve with Almonds and Apricots

I love the combination of apples and almonds, but any nuts will do in this recipe. Try pecans, walnuts, or hazelnuts. Similarly, you can swap the apricots for the dried fruit of your choice. Try golden raisins, chopped dried mango, or dried pears. This works nicely on a cheese plate or with hearty grain bread.