Romanian Stewed Quince Dessert
Quinces cooked with sugar, raisins, cinnamon, vanilla, and lemon juice until soft and deep pink. One pot, 40 minutes, naturally vegan. The syrup intensifies overnight — even better the next day.
Ingredients
- 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.
Notes
Keep heat on medium-low throughout — high heat makes the quinces mushy outside before the inside cooks. The color deepens after cooling; don't judge the final pink by how it looks in the pot. Keeps 3 days in the fridge; reheat gently without boiling.