It is rumored that the “apple” in the Garden of Eden was, in fact, a quince. If so, I don’t know how Eve walked about eating it. They are as hard as a rock until you cook them. And who would think something so ugly could taste so decadent?

By no means did I grow up sheltered as far as food was concerned. My parents traveled extensively, and my mother always came home with some exotic new food. Despite this, I never so much as heard of a quince until fairly recently. It would never have occurred to me to cook with one. 

When I bought New Flavors for Desserts in Williams-Sonoma a few months ago, I was immediately drawn to the recipe “poached quince with mascarpone, caramel, and gingersnaps.” Raquel Pelzel described it as apple-and-pear-like, which sounded so appealing. The reality is better than that simple description. They are like an apple and a pear combined, but with an amazing floral fragrance, and just the slightest hint of vanilla.

It took me several weeks to find quinces, since although they were in season, there is not much demand for them in Miami.

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