While no one says “easy as quince pie,” preparing this tart, aromatic fruit is a labor of love that’s well worth the effort.

Cook quince slowly and gently, bathed in just a little bit of sugar syrup, and the flesh that was once wooden and tannic turns a lovely rose hue.

Markets overflow with figs, chestnuts, and late-harvest grapes, while the end of the month brings the much-awaited annual Quince festival. This beloved tradition sees the village square filled with ...