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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
Ingredients
- 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
Instructions
- 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.
Notes
Kimberly says
I love this recipe! And I really love your blog – great recipes, pictures and stories. Keep up the good work! <3
Ruxandra says
Happy to hear you liked the recipe! 😀 Thanks!
Tiana Gustafson says
Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at TianaGustafson.com. As Arnold says “I’ll be back” 🙂 Thanks again!
Ruxandra says
So glad to hear this! Thank you! 😀
Simona says
Ruxandra, se poate inlocui zaharul cu pasta de curmale? Daca se poate, sti cumva cate curmale? Multumesc!
Ruxandra says
Nu am incercat si nu vreau sa spun prostii si sa nu iasa bine. Trebuie testat 🙂 Dulce o sa iasa si de la pasta de curmale. Cred ca daca fierbi gutuile separat si adaugi pasta de curmale la final ar trebui sa iasa ok. Daca testezi reteta cu pasta de curmale sa imi zici si mie cum ti-a iesit 😀
Lauren@Coffeemuffins says
What beautiful photos, so autumnal! I am sad to say I don’t think I have ever eaten a quince before – but it seems like the time must be to change that. This looks delicious!
Ruxandra says
Thank you Lauren! You have to try them! They’re delicious cooked in pies or puddings.