From Longman Dictionary of Contemporary Englishquincequince /kwɪns/ noun [countable, uncountable] DFa hard yellow fruit like a large apple, used in cooking
Examples from the Corpus
quince• This is my version of a quince cream recipe from the note book of Mrs Owen of Penrhos in Anglesey, 1695.• The result: plenty of fresh produce for the kitchen and such delights as crab apple and quince jellies and pickled walnuts.• The blossom buds on the apples, Victoria plum and quince are showing pink.• Combine quinces, water and sugar in medium saucepan and bring to simmer over medium-low heat.• Because of their high pectin content, quinces jell much more quickly than almost any other fruit.• She then strains that cooking liquid over sliced quinces, adding just enough fresh water to comfortably cover all the fruit.• To make the marmalade, Plagemann cooks the quince peels and cores in water to cover until tender, about 45 minutes.• He spoke, looking past me at the wall with the black branches and red cups of the quince.Origin quince (1300-1400) Plural of coyn, quyn “quince” ((14-16 centuries)), from Old French coin, from Latin cotoneum, cydoneum (malum) “Cydonian (apple)”, from Greek Kydonia “Cydonia”, ancient city in Crete 