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!
- 3 quinces
- 3 tbsp grapeseed oil
- 1 tbsp rice flour, mixed with 50 ml of water
- 50 g sucanat or brown sugar
- 1/2 tbsp cinnamon
- 1 tsp ground cloves
- 3 tbsp raisins
- 1/2 tsp vanilla extract
- 1 tsp rum extract
- pinch of sea salt
- 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.