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!

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 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.

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!

Quince Dessert

This quince dessert is a great sweet recipe for Autumn, made with semi-sweet quinces, raisins an lots of delicious flavors!

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Rate

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Choose Serving Size 6

Ingredients 

MetricUS (Imperial)

• 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

Instructions

• 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.

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