Baked Quince with brown sugar, honey and butter, an easy Autumn recipe that bursts with delicious flavours. The quinces become soft and golden brown, and the slight caramelisation enhances the natural sweetness. A proper harvest treat!
Quinces might not be the most common fruit around in the UK or other countries, but it's insanely popular in Eastern Europe. Growing up, Autumn meant delicious quinces that we would enjoy either raw, baked or in jams / preserves.
Raw, it might not be that interesting, but baked or made into a delicious quince jam it's the best! The colour changes from a light yellow to a deep orange/brown, and the taste is phenomenal.
And if you fancy a delicious dessert that doesn't necessary involve cake/cookies, these baked quinces are just what you need. It's similar to Stuffed Baked Apple Halves, indulgent and wonderfully fragrant.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- quince - you are more likely to find them in international shops, rather than supermarkets. They vary in size, and when ripe, they have a lovely yellow colour.
- butter - salted or unsalted
- brown sugar - for a caramel-like flavour
- honey - or maple syrup
- ground cinnamon - it's optional, but it does add a lovely flavour
Step-by-step photos and instructions
- preheat the oven to 200 degrees Celsius (390 Fahrenheit)
- wash the quinces to remove the fluff that might cover them
- use a sharp knife to halve each quince, then remove the core
- arrange the halves on roasting tray
- add a teaspoon of brown sugar, a teaspoon of honey and a cube of butter to each quince half
- add a cup of water to the tray, that will help soften the fruit during baking
- cover the tray with kitchen foil
- bake for 45 minutes, then remove the foil and continue to bake until they are tender
Expert tips
This recipe is as simple as it can be. The only trouble (or not really) is coring the quinces. They are not the softest fruit raw, so do be careful when using a sharp knife here.
Avoid quinces that are greenish, they are underripe, and they won't taste as well. They will lack any sweetness, and they will be hard to core.
The honey, butter and sugar create a wonderful sauce that adds so much flavour to the baked quinces, and it's perfect for serving with a good scoop of ice cream or custard.
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Baked Quince
Ingredients
- 2 quinces
- 4 teaspoon butter
- 4 teaspoon brown sugar
- 4 teaspoon honey
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Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Wash the quinces to remove any fluff that might cover them.
- Use a sharp knife to cut them in half, then core each half.
- Add one teaspoon of sugar, one teaspoon of honey and a teaspoon/cube of butter to each quince half.
- Arrange the halves on a roasting tray, add a cup of water to the tray to help soften them during baking.
- Cover the tray with kitchen foil.
- Bake for 45 minutes, then remove the foil and continue to bake until they are tender.
- Serve with your favourite ice cream or a pinch of cinnamon, nutmeg or star anise.
Video
Notes
- Quinces are not the softest fruit raw, so do be careful when using a sharp knife to halve and core them!
- Avoid quinces that are greenish, they are underripe, and they won't taste as well. They will lack any sweetness, and they will be hard to core.
- The honey, butter and sugar create a wonderful sauce that adds so much flavour to the baked quinces, and it's perfect for serving with a good scoop of ice cream or custard.
Vicki says
Great recipe!I've never cooked quince before, and was worried that it wouldnt be worth the long cooking time, boy was I wrong!The quinces was soft and sweet and the nutmeg and sugar combined to make a delicious syrup.
Daniela Apostol says
Thank you for your feedback, I am glad you loved them, we absolutely love quinces.
S Diaz says
I made this recipe for 3 quinces, needed to add 10 more minutes in the oven for more tenderness. I lightly drizzled these with maple syrup once they were done and I wish I had vanilla ice cream to go with these! Great recipe, thank you.