Pineapple Quince Availability September–December Size 3 lb (6–8 quince) Origin British Columbia, Canada Quince is a fruit that requires some attention before it rewards you with its sweetness. Raw quince are generally not that inviting, they are tough, woody and astringent, they must be cooked to unlock their sweet, fragrant flavors. Poaching quince in liquid with sugar is generally the best way to unlock this fruit's potential, though it can be used in a variety of other applications.
The garlicky sauce in this dish is almost as delicious as the escargots themselves; it's hard to think of a better use for crusty bread than sopping up this luxurious "snail butter." But the main event is the escargots' tender texture and clean, woodsy flavor. When we ran this recipe in 1949, it took a full day's work, most of it cleaning and prepping the fresh snails. We found that canned snails work just as well and turn this appetizer into one that can be whipped up anytime.