Skip to Content

Quince Dessert

This quince dessert is a great sweet recipe for Autumn, made with semi-sweet quinces, raisins and lots of delicious flavors! This is a creamy, finger lickin’ good, Fall stewed quince dessert. 

I can’t say I’m a huge fan of quinces. I don’t like them raw, but cooked they’re absolutely amazing! This is a very easy quince dessert, and the abundance of flavors will amaze you! It is perfect for this season. This recipe is a staple dish in Romanian cuisine and one that I always make during Fall. Hope you’ll enjoy!

steamed quince dessert recipe
quince dessert fall recipe

How to prepare quinces for cooking

Let’s talk about preparing the quinces! These aromatic fruits are a delight, but they can be a bit capricious in preparation. Let’s go through the necessary steps.

  1. First of all, choosing ripe quinces. Look for well-ripened quinces – they should be yellow and emit a pleasant fragrance. Avoid fruit with soft spots or signs of spoilage.
  2. Now, let’s not deal with the most challenging part: cleaning. Quinces have a thin film of fluff on the surface, so you will have to wash them well under running water. Use a soft brush if necessary.
  3. The next step is to cut them. They are quite hard and can be difficult to cut, so use a sharp knife. Start by cutting the fruit in half, from the tip to the tail. Then, cut each half into quarters. Carefully remove the woody part from the center and the seeds.
  4. And now, the peeling. The skin of quinces can be quite thick and woody, so you will need a sharp knife or a vegetable peeler. Carefully peel each quarter of the quince. If you plan to cook the quinces, don’t worry if small portions of the skin remain – they will soften during cooking.
  5. A useful tip: quinces change color quickly after they are cut, so if you don’t cook them right away, put them in water with a little lemon juice to prevent oxidation.
quince dessert

Quince desserts and meals around the world

Sweet quinces are a delicacy in many cultures, each having its own unique way of preparing them and integrating them into traditional cuisine. Let’s explore some of these fascinating cultural variations.

  • Romanian Cuisine: In Romania, quinces are often used to make jam. Quince jam is flavored with vanilla or cinnamon, which gives it a special flavor. They are also baked or boiled, transformed into compote or even into traditional pies.
  • Spanish Cuisine: In Spain, quinces are transformed into a sweet paste called “membrillo“. This firm pasta is often served with cheese, especially manchego, creating a perfect contrast between sweet and salty.
  • Persian Cuisine: In Iran, quinces are used in various dishes, such as “Khoresh-e Beh“, a traditional quince dish. Here, the quinces are combined with meat (usually lamb or chicken) and spices such as saffron and turmeric, creating a unique, sweet-sour taste.
  • Greek Cuisine: Greeks use quinces in a variety of desserts, such as sweet pasta or even in a thick syrup, often served over ice cream or yogurt.
  • Portuguese Cuisine: In Portugal, quinces are used to make “marmalade”, a form of thick jam similar to the Spanish membrillo. It is often served with cheese or simply on toast as a snack.
  • Turkish Cuisine: In Turkey, quinces are often baked whole or cut in half, with added sugar and other spices, being a popular dessert during the winter months.
  • Moroccan Cuisine: Quinces are used in tagine, a traditional dish, where they are combined with meat, such as lamb, and a variety of spices and herbs, providing a unique sweet-sour flavor.
poached quince dessert

Each of these cultures brings its own angle on how to cook and serve quinces, highlighting the incredible versatility of this fruit. It’s fascinating to see how a single ingredient can be transformed in so many different ways, depending on local traditions and tastes. So, if you’re feeling adventurous in the kitchen, maybe it’s time to experiment with some of these international recipes!

steamed quince dessert
poached quince dessert mancare de gutui

Quince Dessert
This quince dessert is a great sweet recipe for Autumn, made with semi-sweet quinces, raisins an lots of delicious flavors!
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine European
Servings 6
Calories 188 kcal


  • 3 quinces
  • 3 tbsp olive oil or butter
  • 1 tbsp rice flour mixed with 2 Tbsps water (you can also use regular flour or cornstarch)
  • 50 g brown sugar
  • ½ tbsp cinnamon
  • 1 tsp ground cloves
  • 3 tbsp raisins
  • ½ tsp vanilla extract
  • 1 tsp rum extract
  • 1 pinch salt
  • 200 ml water


  • Put 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 the 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, raisins, vanilla and rum extracts.
  • Boil for another 20 minutes, or until soft. Don't forget to stir continuously to avoid burning the sauce.
  • Serve either hot or cold.


Calories: 188kcalCarbohydrates: 33gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gSodium: 18mgPotassium: 303mgFiber: 3gSugar: 8gVitamin A: 48IUVitamin C: 17mgCalcium: 31mgIron: 1mg
Keyword Fall Recipe, quinces, raisins
Liked this recipe?Join the community and receive monthly recipes, straight to your inbox!

Looking for more similar recipes with quinces? Check out my Autumn Quince Pudding.

Recipe Rating


Friday 19th of January 2024

Great recipe! Thank you for sharing!


Wednesday 18th of July 2018

I can't wait for quince season to make this recipe again! I made it last autumn and I instantly fell in love with it.

I really love your blog!

Ruxandra Micu

Monday 22nd of October 2018

Thank you! Glad you liked the recipe! :)


Thursday 18th of May 2017

Quinces cooked with cinnamon sticks, star anise, vanilla, lemon rind and a lot of sugar, cover with water. Cook for about 4 hours slowly until the turn a beautiful deep red, can also be roasted whole with same as above, cover with foil and bake on low overnight.


Tuesday 27th of November 2012

It looks really delicious, but I'm not sure about the oil - why do we need it for this recipe? Or, if it's really needed, isn't one tablespoon enough?


Tuesday 27th of November 2012

Thanks Anca! Of course you can use less oil, coconut oil is perfect for this. If you don't add oil the quinces will be too dry. I'll redo this recipe and use only one tbsp of oil and see how it turns out :)


Monday 28th of November 2011

I think it's easier baked because you don't have to be careful not to burn the sauce. It's a good idea!