In Season: The quince has been a popular ingredient since medieval times. The fruit is tart and chalky when raw, but cooking it brings out its sweet flavor and seductive aroma. Quince season begins in late summer and lasts through the fall.

What to Look For: The quince is related to apples and pears, and looks similar to a stubby-necked pear. Ripe quinces are bright-yellow with fuzzy skin. The flesh is creamy white and firm, but turns soft and rosy pink when cooked.

How to Store: Keep quinces in a bowl at room temperature for up to a week, or refrigerate in an airtight bag for as long as two months.

This twist on the classic French apple tart features seductively fragrant quince. Add rustic elegance to a fall dinner party with this dessert.

Naturally high in pectin, quince is perfect for making jelly. Its rosy color and tropical fragrance make it a gorgeous addition to a cheese plate as well as the chicken liver pate pictured here.

This elaborate dessert soup features tender sweet potato dumplings and vanilla-poached quince. The "broth" of the soup is apple cider intensified by simmering several pounds of apples along with ginger, peppercorns, mace, cloves, cinnamon, and star anise.

This magnificent roast turkey is bathed in fragrant quince syrup until the skin is golden-brown. The turkey is brined to make it extra-juicy.

Pears, quinces, and tangerine zest are bathed in vanilla-bean-infused white wine while it roasts. Serve this fall fruit dessert with the accompanying creme Anglaise recipe, or simply with vanilla ice cream.

Quinces and sugar are all that are required to make this smooth, fragrant spread. Use the quince butter as a cake filling, or add it to a cheese plate.

The smooth butternut squash custard is like extra-rich pumpkin pie filling. Quince poached in brandy, star anise, and cinnamon makes a luscious garnish.

Tender lamb shanks and poached quince feature in this spice-rich sweet and savory Moroccan stew. The roster of spices includes ginger, cinnamon, saffron, coriander, cumin, and cardamom.