Ayva macunu, or candied quince, is a much-loved traditional Cypriot preserve that's made when golden-skinned quinces are at their best, from late autumn through to early winter. With its deep rosy colour, glossy syrup and firm yet tender slices of fruit, ayva macunu is as beautiful as it is comforting. It has a delicate, floral flavour and fragrance, with a soft sweetness that isn't overpowering or sugary. The addition of cloves to the syrup adds a subtle background note tha

Ayva reçeli, or quince jam , is wonderfully aromatic with a deep peach-pink colour and rose-like flavour. Pronounced ' eye-vah reh-cheh-lee' , it is often enjoyed as part of a Cypriot breakfast spread, with toasted bread and cheese. With its slightly tart, sweet flavour, it's also great as part of a cheese board or mixed with yoghurt as a light afternoon snack. Golden-skinned quince is too sharp to be eaten raw and slowly cooking it with sugar transforms it into a luscious sw