Pastry Chef Robert Wemischner makes a Red Wine-Poached Quince Tart for the fall season. (Photo by Elon Schoenholz) We ran into Robert this week with his students on a school field trip at the Santa ...

Neglected for decades, the quince seems an improbable candidate for revival today, when consumers demand sweet, ready-to-eat fresh fruit. Why is it, then, that in recent years three books of quince ...