Quince

Firm as wood and stuffed with astringent tannins, the raw quince is inedible. It is the archetype of an ingredient revealed by slow cooking. Extremely rich in pectin, it requires prolonged poaching. Under the action of heat (several hours at a simmer), its colorless tannins break down and release anthocyanins, spectacularly transforming the quince's white flesh into a deep ruby red. The result is a natural plant confection, with a gelled texture and a heady floral scent.