📝 About This Recipe
Transform the humble, astringent quince into a ruby-red masterpiece through the magic of slow roasting. This recipe coaxes out the fruit's hidden floral aromas and honeyed sweetness, resulting in a tender texture that feels like a cross between a firm pear and a silkier apple. Infused with aromatic spices and a hint of citrus, it’s a sophisticated dessert that celebrates the patience and beauty of seasonal autumn cooking.
🥗 Ingredients
The Fruit
- 4 large Quince (scrubbed to remove fuzz, halved and cored)
- 1 piece Lemon (halved, used to prevent browning)
Roasting Liquid
- 2 cups Water
- 1/2 cup Granulated Sugar
- 1/3 cup Honey (wildflower or orange blossom preferred)
- 1 pod Vanilla Bean (split lengthwise and seeds scraped)
- 3 whole Star Anise
- 1 piece Cinnamon Stick (roughly 3 inches long)
- 4 pieces Cardamom Pods (lightly crushed)
- 2 strips Orange Zest (wide strips removed with a peeler)
- 1 pinch Sea Salt
For Serving
- 1 cup Mascarpone Cheese (chilled)
- 1/4 cup Pistachios (shelled and roughly chopped)
- 4-6 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 300°F (150°C). This low temperature is crucial for the slow color transformation of the fruit.
-
2
Prepare a large bowl with cold water and the juice of half a lemon to create an acidulated bath for the quince.
-
3
Using a sharp chef's knife, cut the quinces in half lengthwise. Quince is very hard, so work carefully and ensure your knife is sharp.
-
4
Use a melon baller or a sturdy teaspoon to scoop out the tough core and seeds. Rub the cut surfaces immediately with the other lemon half and submerge in the water bath.
-
5
In a medium saucepan, combine the 2 cups of water, sugar, honey, vanilla seeds and pod, star anise, cinnamon stick, cardamom, orange zest, and salt.
-
6
Bring the syrup mixture to a gentle simmer over medium heat, stirring until the sugar is completely dissolved.
-
7
Arrange the quince halves cut-side down in a single layer in a heavy-bottomed baking dish or Dutch oven that fits them snugly.
-
8
Pour the hot syrup and all the whole spices over the fruit. The liquid should come about halfway up the sides of the quince.
-
9
Cover the dish tightly with a lid or two layers of heavy-duty aluminum foil to ensure no steam escapes.
-
10
Place in the oven and roast for 1.5 to 2 hours. Check at the 90-minute mark; the quince should be tender when pierced with a knife and have turned a beautiful rosy pink or deep amber color.
-
11
Carefully flip the quinces so the cut-side is now facing up. Roast uncovered for another 15-20 minutes to allow the syrup to thicken slightly and the fruit to glaze.
-
12
Remove from the oven and let the fruit cool in the syrup. The color will continue to deepen as it cools.
-
13
To serve, place a warm or room-temperature quince half in a shallow bowl. Spoon a generous amount of the poaching syrup over the top.
-
14
Top with a dollop of cold mascarpone, a sprinkle of chopped pistachios, and a sprig of fresh mint.
💡 Chef's Tips
Choose quinces that are yellow and fragrant; if they are still green, leave them on the counter for a few days to ripen. Don't discard the cores immediately—some chefs wrap them in cheesecloth and roast them with the fruit because the seeds are high in pectin, which helps thicken the syrup. If your syrup is too thin at the end, remove the fruit and boil the liquid on the stovetop for 5 minutes until syrupy. The long cooking time is what develops the red color; if you cook them too fast at a high heat, they will stay pale and grainy. Leftover roasted quince is incredible the next day when served cold with yogurt or oatmeal.
🍽️ Serving Suggestions
Pair with a glass of late-harvest Riesling or a sweet Muscat wine. Serve alongside a scoop of high-quality vanilla bean ice cream for a classic temperature contrast. Accompany with shortbread cookies or almond biscotti for added crunch. For a savory twist, serve these roasted quinces with a wedge of sharp Manchego cheese or creamy Gorgonzola. Enjoy as a topping for thick Greek yogurt or overnight oats the following morning.