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Jessica Scott on Quinces

Jessica Scott, Quinces

Quinces photo by Kang Kim

Dinner at Craigie on Main in Cambridge, Massachusetts, is gustatory bliss. For your main course, try chef Tony Maws’ buckwheat flour fusilli with wild boar and an arugula ragout.

Come dessert, pastry chef Jessica Scott crafts beautifully executed, seasonally focused creations that have drawn raves—Boston Magazine recently named Scott “Best Pastry Chef 2012.”

This fall, Scott is craving quinces, the bright yellow, pear-shaped fruit.

Says Scott, “I like to think of quinces as a more interesting apple: Quinces have more floral notes and a more complex flavor profile. At Craigie, I generally poach big batches of quinces with cloves, cinnamon, cardamom and white wine and use it as a purée. And the fruit is incredible when paired with cheese, perhaps a Manchego.”

Quince Fun Facts
The dried pits of the quince are used in the Middle East to treat sore throats

At the birth of a baby in Croatia, quinces are planted as a symbol of love, life and fertility.

Turkey is the world's top producer of quinces, followed by China and Uzbekistan.

Where to Get It
The fall season for quinces is exceptionally short, so sample these under-appreciated fruits fast at the following spots.

Oak at Fourteenth in Boulder, Colorado, crafts a crispy duck confit salad with pickled ginger and quince.     Try the pressed duck with quince purée (and other treats) at The Catbird Seat in Nashville, Tennessee.     Savor quince-glazed halibut with a chestnut purée and Tuscan kale courtesy of chef Manuel Trevino at NYC's Marble Lane.

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