Eating seasonally during cold months doesn’t mean that you have to sacrifice your fruit intake. Quince, a cousin to both apples and pears, is an underrated fruit that’s ripe for the picking.
Since their flesh can be quite bitter, most people prefer to cook the golden yellow fruit. Where to start, though?
We asked Peter Hoffman, chef/owner of Savoy and Back Forty restaurants, to show us how.
Whet your appetite? We have the full story in our latest holiday issue!