Who We Are

Hi! We’re Matt and Clare, the founders of Quince and Apple. We make small-batch preserves, carefully hand crafting each jar for your eating pleasure. And when we say hand crafted, we mean that the two of us are actually in the kitchen slicing, dicing and caramelizing until all hours of the night. Matt carefully tests each step of the process, tasting and tweaking to ensure each batch is up to our exacting standards. This artisan-centered approach allows us to always use the highest quality fresh produce, adjusting for the differences in season and variety. Enjoy!!

Why Buy

Chow.com, a national food blog, files us under "stuff we want to eat right now” and dane101.com says, "they're onto something good!" Readymade.com calls our preserves "artisanal and intriguing" and recently featured them in an online gift guide. Most importantly, our customers consistently tell us they love our preserves and they’ve never had anything like them.

Indulge yourself or give a jar as a gift – we’ll hand-write your message on a full-sized notecard.

How to Use

Eat our preserves with eggs and toast, spread on sandwiches, on top of ice cream, mixed into yogurt - or just dig in with a spoon.
Our preserves are naturals on a cheese plate and versatile for cooking. Check out our recipes and pairings for each flavor.
And send us your ideas...you might end up featured on our blog!

Blue Cheese Tart with Shallot Confit

1 9″ Unbaked Pie Crust (or make a Tart Crust from scratch – here’s a useful link)

1 jar Quince and Apple Shallot Confit with Red Wine

4 ounces High-Quality Blue Cheese, like those from Seymour Diary Products, in Seymour, Wisconsin or Hook’s Cheese in Mineral Point, Wisconsin

1/4 cup Chopped Walnuts

Preheat oven to 350 degrees.

Prick the bottom of the pie crust with a fork several times and bake 10 to 15 minutes, or until crust begins to turn golden brown at the edges. Remove from oven.

Cover the bottom of the crust with a layer of Shallot Confit with Red Wine. Crumble blue cheese over the top of the confit and sprinkle walnuts over everything.

Return the tart to the oven and bake another 5 to 7 minutes, or until the cheese melts.

Remove from oven and let cool.

Serve at room temperature with a green salad and sliced pears for an elegant appetizer.