Pasta Frola is a buttery, tender tart with a delicate lemon-scented crust and a glossy filling of sweet quince paste. Its signature lattice top bakes to a golden finish, giving a beautiful contrast of crumbly pastry and fruity, jammy center.

These small facturas are tender, lightly sweet, and richly buttery, with a soft crumb and glossy finish. Filled with dulce de leche and quince paste, they deliver the comforting flavour of a traditional Argentine panadería in a compact homemade batch.

Membrillo is a firm, jewel-toned quince paste with a floral aroma, gentle tartness, and deep honeyed sweetness. This quick home version sets into a smooth, sliceable preserve that is elegant on a snack board and just as good spread on toast or crackers.

Khoresht Beh is a fragrant lamb and quince stew with a delicate saffron glow, warm spice, and a gentle sweet-sour finish. The lamb turns tender in a glossy onion-rich sauce while the quince becomes soft, aromatic, and lightly caramelized. It is elegant, comforting, and especially good with plain steamed rice.

Pate de Coing is a smooth, jewel-toned quince paste with a concentrated fruity flavor and gentle citrus brightness. Firm enough to slice yet tender on the palate, it is a classic sweet accompaniment for a cheese board.