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Quince is similar in appearance to a pear, and is bright golden-yellow when mature. Most varieties of quince are too hard, astringent and sour to eat raw. High in pectin, they are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed; pectin levels diminish as the fruit ripens. The flesh of the fruit turns red after a long cooking with sugar. The very strong and wonderfully fragrant perfume means they can be added in small quantities to apple pies and jam to enhance the flavor. Adding a diced quince to apple sauce will enhance the taste of the apple sauce with the chunks of relatively firm, tart quince. 

Try your hand at poaching, baking or quince jelly - or hollow out and stuff with lamb and cook in the over for an exciting new take!

Glorie Farms, Marlboro NY

Glorie Farms provides the highest quality Hudson Valley fruit to markets, CSA, and farm stands across the region. They are an authentic farm winery and are passionate about the fruit and grapes they grow on their estate. They grow, process, ferment, age, and bottle nearly all the products they sell.

Dan Heavens and Jacqui Ferrari Heavens are the new owners of Glorie Farms and Glorie Farm Winery - they are focused on making high quality wines from high quality estate fruit; and sharing them in a welcoming, knowledgeable, beautiful environment.

Glorie Farms was founded by Doug and MaryEllen Glorie. Doug began growing fruit on what is now Glorie Farms in 1979.  MaryEllen and Doug opened the winery together in 2004. They are known throughout New York for their farming. Since its inception, the winery has produced consistently high-quality estate wines year after year. 

Quinces keep for up to two weeks at a cool room temperature. They can also be wrapped loosely in plastic and stored in the refrigerator for slightly longer.

Whole Milk, Cultures, Quince

Contains : Milk


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