Anyone who's attempted to bake with quince knows the knobby, rock-hard fruit isn't easy on the home cook. But there's a delicious way to enjoy it with less labor-intensive peeling and coring. When you simmer them whole, they soften, and prep becomes a snap for turning them into sauce.
Whole quinces, rinsed
Squeeze of lemon
How to Make It
Simmer whole quinces in a covered saucepan with about 1 in. water until a knife slides right in, about 50 minutes. Quarter fruit, core, and slip off peels.
Purée quince flesh in a food processor, adding the cooking liquid plus enough more water for a looser texture. Then add lemon juice and a little sugar to taste to heighten the flavor. Enjoy it by the bowlful, or spooned over pork chops.
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