Honeyed Quince-Apple Blintzes with Sour Cream-Date Sauce

Fragrant quinces studded with cloves were carried to synagogue on Yom Kippur by children in Bulgaria to keep them from fainting during the long service, recalls Suzy David, in her delightful book, From the Sephardic Kosher Kitchen.

Throughout the Sephardi world, these aromatic fruits are dished up in many ways during the High Holy Days: paired with meat or poultry in stews, served in luscious compotes, or—most often—as a sugary confection known as bimbriyo in Ladino.