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.
Hello, everybody! Sorry for the long break but I had a stressful week. I’ve been really busy with school these days, lots of deadlines and hard projects to finish and no time for cooking. Fortunately, mom saved me again! She cooked this wonderful quince dessert this morning and made my day a lot better.
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.
Do you know other ways to cook quinces? I’d love to try different desserts using this lovely fruit. Looking forward to your comments!
Stewed Quince Dessert
This quince dessert is a great sweet recipe for Autumn, made with semi-sweet quinces, raisins an lots of delicious flavors!
Ingredients
- 3 quinces
- 3 Tbsp grapeseed oil
- 1 Tbsp rice flour, mixed with 50 ml of water
- 50g (¼ cup) sucanat or brown sugar
- ½ Tbsp cinnamon
- 1 tsp ground cloves
- 3 Tbsp raisins
- ½ tsp vanilla extract
- 1 tsp rum extract
- pinch of sea salt
Instructions
- Put 100ml of water in a small bowl. Pour sucanat/sugar and stir until dissolved.
- Chop quinces in bite-size pieces; remove the inner, hard core.
- Add oil in another pan. Pour the sucanat 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 5 minutes. Don't forget to stir continuously to avoid burning the sauce.
- Serve either hot or cold.
Nutrition Information
Yield
6Amount Per Serving Calories 145Total Fat 6.4gCarbohydrates 21.2gProtein 0.5g
Rachel
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! :)
Christine
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.
Anca
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?
Gourmandelle
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 :)
Gourmandelle
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!
raquel@erecipe
Monday 28th of November 2011
my mom usually baked it.