Quince evokes mystery and magic as heat turns the fruit from woody to luscious

Eating kibbe bi safarjaliyeh, a savory meat and quince dish from Aleppo, Syria, on the first night of Eid stirs up happy memories. But the Wadis’ northern location means the window of availability is smaller. After their first year without quince, they began freezing an annual supply, cutting the fruit into large chunks and simmering it in water with salt and citric acid to prevent oxidation. “My father bought a big box of about 100 quinces,” she says with a laugh. “People were wondering what he was doing with them.”

Source: WP