What To Eat Now: Quince
After suffering through a soggy summer, we finally reap our reward: a bumper crop of fall fruit. A choice beneficiary of all that rain is quince, a fuzzy, lumpy apple look-alike that turns wonderfully rosy and aromatic when cooked, and can be put to use in both savory and sweet dishes. Tim Wiechmann of T. W. Food, for instance, spoons quince compote over game birds; at Oleana, pastry chef Maura Kilpatrick features a quince-and-nougat jellyroll with crystallized honey. No matter how it’s used, though, the flavor can be downright addictive: Charles Draghi of Erbaluce likes to hand out quince-and-sesame truffles with the check, and last year, he says, "I think I ate more of them than my customers did."
377 Walden St., Cambridge, 617-864-4745, twfoodrestaurant.com; 134 Hampshire St., Cambridge, 617-661-0505, oleanarestaurant.com; 69 Church St., Boston, 617-426-6969, erbaluce-boston.com. DONNA GARLOUGH