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This quince pudding is a great dessert recipe for Autumn, made with semi-sweet quinces, raisins and lots of delicious flavors!
Hello everybody! Sorry for the long break. I had lots of projects to finish at school and also lots of stuff to do for work. I had almost no time for taking photos of the stuff I cooked (because even if I’m super-busy, I still have to cook, I just care less about how they look and don’t bother with making them picture-perfect :D).
I had this Autumn quince pudding recipe prepared for you, for a very long time! I received lots of fresh and delicious quinces from my boyfriend’s parents garden and had no idea what to do with them, other than making stewed quince dessert. I almost ate it on a daily basis for the last 2 months! I decided to try something else, and made this quince pudding dessert, with raisins. I combined it with a light quince jam with walnuts and the result was AAAHMAZING! I have to try more quince recipes.
I don’t have the recipe for the quince jam with walnuts, but I’ll ask my boyfriend’s mom. She makes awesome jams! 😀
Hope you’ll like this quince pudding recipe, with a secret ingredient! Can you guess what it is?!
Autumn Quince Pudding with Raisins and Walnuts
- 3 quinces
- 3 tbsp grapeseed oil
- 1 tbsp whole wheat flour (or GF flour mixed with 50 ml of water
- 50 g brown sugar or another type of sweetener
- 1/2 tbsp cinnamon
- 1 tsp ground cloves
- 4 tbsp raisins
- 5 Tbsps walnuts chopped
- 1/2 tsp vanilla extract
- 1 tsp rum extract
- 1-2 tsps turmeric powder This is the secret ingredient! It gives the pudding such a lovely color!
- pinch of sea salt
- Put 100ml of water in a small bowl. Pour sugar and stir until dissolved.
- Chop quinces in bite-size pieces; remove the inner, hard core.
- Add oil in another pan. Pour in the brown sugar sauce. Add chopped quinces.
- Boil for 10 minutes over medium heat. Add more water if needed.
- Add a pinch of sea salt, dissolved flour, cinnamon, ground cloves, turmeric, vanilla and rum extracts.
- Boil for another 5 minutes. Don’t forget to stir continuously to avoid burning the sauce.
- Use a vertical blender and mash the quinces until smooth.
- Add raisins and chopped walnuts.
- Serve either warm or cold.