15+ Amazing Quince Recipes Packed With Sweet Fruity Taste
Quince brings incredible fragrant sweetness to both sweet and savory dishes throughout the cooking season. These golden fruits transform beautifully when cooked, developing rich flavors and stunning colors.
From simple compotes to elegant desserts, these quince recipes showcase this special fruit’s versatility and natural charm in your kitchen.
01. Spiced Quince and Cinnamon Compote
Sweet and fragrant fruit compote perfect for breakfast or dessert. This naturally vegan treat works wonderfully over oatmeal or enjoyed on its own.
Ingredients: 4 large quinces (peeled and diced), 1 cup water, ½ cup brown sugar, 2 cinnamon sticks, 1 teaspoon vanilla extract, ¼ teaspoon ground ginger, 2 tablespoons lemon juice.
How To Make Spiced Quince and Cinnamon Compote
1. Peel quinces with a sharp knife and cut into small cubes, removing the tough core completely. Place diced fruit in a bowl with lemon juice immediately to prevent browning while you prepare the cooking liquid.
2. Combine water, brown sugar, cinnamon sticks, vanilla, and ginger in a medium saucepan over medium heat. Stir until sugar dissolves completely and mixture begins to simmer gently.
3. Add the quinces to the simmering syrup and reduce heat to low. Cover and cook for 25-30 minutes, stirring occasionally, until fruit becomes tender and turns a beautiful pink color.
4. Remove cinnamon sticks and continue cooking uncovered for 10 more minutes until liquid reduces to a syrup consistency that coats the back of a spoon perfectly.
02. Elegant Poached Quince with Fresh Cranberries
Beautiful whole poached quinces create an impressive dessert presentation. The agave syrup and orange juice create a lovely poaching liquid that infuses incredible flavor.
Ingredients: 6 small quinces (peeled), 2 cups water, ½ cup agave syrup, ½ cup fresh orange juice, 1 cup fresh cranberries, 1 orange (zested), 2 whole cloves.
How To Make Elegant Poached Quince with Fresh Cranberries
1. Carefully peel quinces with a vegetable peeler, keeping them whole and removing any blemishes. Use a small knife to remove the bottom core while leaving the fruit intact for an elegant presentation.
2. Create the poaching liquid by combining water, agave syrup, orange juice, orange zest, and cloves in a large saucepan. Bring mixture to a gentle boil over medium-high heat, stirring to dissolve the agave completely.
3. Add whole quinces to the simmering liquid and reduce heat to low. Cover and poach for 45 minutes, turning fruits carefully every 15 minutes to ensure even cooking and color development.
4. Add fresh cranberries during the last 10 minutes of cooking. Continue poaching until quinces are fork-tender and have developed a gorgeous pink hue throughout.
5. Remove quinces and cranberries with a slotted spoon. Increase heat and reduce poaching liquid for 8-10 minutes until it becomes a glossy syrup perfect for drizzling over the finished dessert.
03. Simple Quince Paste and Cheese Board
Sophisticated appetizer combining sweet quince paste with creamy cheese. This effortless combination creates an impressive starter that guests absolutely love.
Ingredients: 8 ounces quince paste, 8 ounces queso fresco (cubed), 8 ounces Manchego cheese (sliced), assorted crackers, ½ cup toasted walnuts, fresh grapes for garnish.
How To Make Simple Quince Paste and Cheese Board
1. Remove quince paste from packaging and slice into ¼-inch thick rectangles using a sharp knife. I like to cut clean slices by wiping the knife between cuts to prevent sticking.
2. Cut queso fresco into uniform cubes about ½-inch in size. Slice Manchego into thin wedges that will pair perfectly with crackers and create an attractive presentation on your serving board.
3. Arrange cheeses and quince paste on a large wooden board or slate, alternating colors and textures. Place crackers in small bowls or fan them around the edges of the board.
4. Fill any empty spaces with toasted walnuts and fresh grapes for color contrast. Provide small cheese knives and let guests create their own perfect flavor combinations.
04. Homemade Quince Jam
Rich and naturally thick jam that requires no added pectin. Quince’s natural pectin content creates the perfect spreadable consistency with incredible depth of flavor.
Ingredients: 3 pounds quinces (peeled and chopped), 2 cups granulated sugar, ¼ cup fresh lemon juice, 1 cup water, 1 teaspoon vanilla extract.
How To Make Homemade Quince Jam
1. Wash quinces thoroughly and peel with a sharp knife. Remove cores and chop fruit into small, uniform pieces about ½-inch in size. The smaller pieces will cook more evenly and break down better.
2. Combine chopped quinces, sugar, and water in a heavy-bottomed pot over medium heat. Stir frequently until sugar dissolves completely and mixture begins to bubble around the edges.
3. Reduce heat to medium-low and simmer for 45-60 minutes, stirring regularly to prevent sticking. The fruit will gradually break down and turn a beautiful deep pink color as it cooks.
4. Add lemon juice and vanilla during the last 10 minutes of cooking. Continue cooking until jam reaches the proper consistency – it should coat a spoon and hold its shape when dropped back into the pot.
5. Test doneness by placing a small plate in the freezer, then dropping a spoonful of jam onto the cold plate. If it wrinkles when pushed with your finger, the jam is perfectly set.
6. Pour hot jam into sterilized jars, leaving ¼-inch headspace. Process in a boiling water bath for 10 minutes to ensure proper sealing and long-term storage.
05. Wine-Baked Cinnamon Quince
Tender baked quinces infused with warming spices and port wine. This simple dessert transforms tough raw fruit into soft, caramelized perfection.
Ingredients: 4 large quinces (halved and cored), ½ cup port wine, ¼ cup brown sugar, 2 cinnamon sticks, 4 whole cloves, 2 tablespoons butter, ¼ cup chopped walnuts.
How To Make Wine-Baked Cinnamon Quince
1. Preheat oven to 375°F and grease a baking dish. Cut quinces in half lengthwise and use a melon baller or small spoon to remove the tough cores, creating a hollow center for the filling.
2. Arrange quince halves cut-side up in the prepared baking dish. Pour port wine around the fruit, then sprinkle brown sugar evenly over each half for beautiful caramelization.
3. Place one cinnamon stick and a few cloves around the quinces in the wine. Dot each fruit half with small pieces of butter to promote browning and add richness.
4. Cover tightly with foil and bake for 45 minutes. Remove foil and continue baking for 15-20 minutes until quinces are fork-tender and tops are golden brown.
5. Sprinkle chopped walnuts over the quinces during the last 5 minutes of baking. Serve warm with the reduced pan juices drizzled over the top for maximum flavor.
06. Floral Honey-Poached Quince Pie
Elegant pie featuring honey-poached quinces with delicate floral notes. The unique flavor reminds many people of rose water in this stunning dessert.
Ingredients: 2 pie crusts, 6 quinces (peeled and sliced), ¾ cup honey, 1 cup water, ¼ cup cornstarch, 2 tablespoons lemon juice, 1 teaspoon vanilla, 1 egg (beaten).
How To Make Floral Honey-Poached Quince Pie
1. Peel quinces and slice into thin wedges, removing cores completely. Combine honey and water in a large saucepan and bring to a simmer over medium heat, stirring until honey dissolves.
2. Add quince slices to the honey mixture and poach gently for 20-25 minutes until fruit becomes tender and develops a lovely pink color. Remove fruit with a slotted spoon and set aside.
3. Whisk cornstarch with 3 tablespoons of cold water until smooth. Add this mixture to the remaining poaching liquid and cook for 3-4 minutes until thickened, then stir in vanilla and lemon juice.
4. Roll out bottom pie crust and place in a 9-inch pie pan. Fill with poached quinces and pour the thickened honey mixture over the fruit, distributing evenly throughout.
5. Cover with top crust and crimp edges to seal. Cut several steam vents and brush with beaten egg for a golden finish. Bake at 425°F for 15 minutes, then reduce to 350°F.
6. Continue baking for 35-40 minutes until crust is golden brown and filling bubbles through the vents. Cool completely before slicing to allow the filling to set properly.
07. Persian Lamb and Quince Stew
Aromatic slow-cooked stew combining tender lamb with sweet quinces and vegetables. This traditional Persian dish creates incredible depth of flavor through long, gentle cooking.
Ingredients: 2 pounds lamb shoulder (cubed), 2 quinces (peeled and chunked), 3 carrots (sliced), 1 eggplant (cubed), 4 potatoes (quartered), ½ cup prunes, 1 can diced tomatoes, 3 cloves garlic (minced), 1 teaspoon ground ginger, 2 cups beef broth, ¼ cup lemon juice, salt and pepper to taste.
How To Make Persian Lamb and Quince Stew
1. Season lamb cubes generously with salt and pepper. Brown meat in batches in a heavy Dutch oven over medium-high heat, creating a deep golden crust on all sides before removing to a plate.
2. Sauté minced garlic and ginger in the same pot for 1 minute until fragrant. Add diced tomatoes and cook for 5 minutes, scraping up any browned bits from the bottom of the pot.
3. Return lamb to the pot along with beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour until meat begins to become tender.
4. Add carrots, potatoes, and eggplant to the stew. Continue cooking covered for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking throughout.
5. Stir in quince chunks and prunes during the last 20 minutes of cooking. Add lemon juice and adjust seasoning with salt and pepper as needed for perfect balance.
08. Traditional Quince Paste
Thick, sliceable fruit paste perfect for cheese boards and breakfast spreads. This concentrated quince preserve keeps well and makes wonderful homemade gifts.
Ingredients: 4 pounds quinces (peeled and chopped), 3 cups granulated sugar, ¼ cup fresh lemon juice, 1 cup water.
How To Make Traditional Quince Paste
1. Wash and peel quinces, then chop into small pieces, removing all tough cores. Place fruit in a large, heavy-bottomed pot with water and bring to a boil over medium-high heat.
2. Reduce heat to medium-low and cook quinces for 30-40 minutes until very soft and easily mashed with a fork. Stir occasionally to prevent sticking and ensure even cooking.
3. Pass cooked quinces through a food mill or fine-mesh sieve to create a smooth purée, removing any remaining lumps or tough pieces for the silkiest final texture.
4. Return purée to the pot and add sugar and lemon juice. Cook over low heat, stirring constantly, for 1-2 hours until mixture is very thick and holds its shape when stirred.
5. Test doneness by drawing a wooden spoon across the bottom of the pot – the paste should hold the line for several seconds before flowing back together.
6. Pour hot paste into lined baking pans and smooth the surface. Cool completely, then cut into squares and store wrapped in parchment paper for up to 6 months.
09. Homemade Quince Liqueur
Fragrant fruit liqueur made with just four simple ingredients. This golden liqueur makes an excellent holiday gift and wonderful after-dinner drink.
Ingredients: 3 large quinces (chopped), 2 cups vodka, 2 lemons (juiced and zested), 1 tablespoon white vinegar, ½ cup simple syrup.
How To Make Homemade Quince Liqueur
1. Wash quinces thoroughly and chop into small pieces, including the peels but removing cores and seeds. Place chopped fruit in a large glass jar with a tight-fitting lid.
2. Add vodka, lemon juice, lemon zest, and white vinegar to the jar with the quinces. Stir well to combine all ingredients and ensure fruit is completely covered by the liquid.
3. Seal jar tightly and store in a cool, dark place for 6-8 weeks, shaking gently every few days to help extract maximum flavor from the fruit pieces.
4. Strain mixture through fine cheesecloth or coffee filters, pressing fruit gently to extract all liquid. Discard solids and add simple syrup to taste, starting with ½ cup and adjusting sweetness as desired.
5. Pour finished liqueur into clean bottles and age for an additional 2-3 weeks before serving. The flavor will continue to develop and mellow during this final aging period.
10. Roasted Beet Salad with Quince Vinaigrette
Colorful salad featuring spiralized beets and tangy quince dressing. The sweet-tart vinaigrette perfectly complements earthy beets and rich blue cheese crumbles.
Ingredients: 4 medium beets (spiralized), 6 cups mixed greens, ½ cup quince paste, 3 tablespoons apple cider vinegar, ¼ cup olive oil, ½ cup walnuts (toasted), 4 ounces blue cheese (crumbled), salt and pepper to taste.
How To Make Roasted Beet Salad with Quince Vinaigrette
1. Preheat oven to 400°F and wrap whole beets individually in foil. Roast for 45-60 minutes until tender when pierced with a fork, then cool and peel off skins easily.
2. Use a spiralizer or vegetable peeler to create long, thin beet noodles. If you don’t have a spiralizer, simply slice beets into thin matchsticks using a sharp knife.
3. Make the vinaigrette by whisking quince paste with apple cider vinegar until smooth. Slowly drizzle in olive oil while whisking constantly to create a creamy, emulsified dressing.
4. Arrange mixed greens on serving plates and top with spiralized beets. Drizzle generously with quince vinaigrette and sprinkle with toasted walnuts and blue cheese crumbles for perfect finishing touches.
11. Sweet Quince Hand Pie Empanadas
Flaky pastry pockets filled with spiced quince filling. These handheld treats combine buttery homemade dough with sweet, aromatic fruit for perfect portability.
Ingredients: 2 cups all-purpose flour, ½ cup butter (cold and cubed), 1 egg, ¼ cup cold water, 3 quinces (peeled and diced), ½ cup brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 egg (beaten for wash).
How To Make Sweet Quince Hand Pie Empanadas
1. Make pastry dough by cutting cold butter into flour until mixture resembles coarse crumbs. Beat one egg with cold water and stir into flour mixture until dough just comes together.
2. Wrap dough in plastic and refrigerate for 30 minutes while you prepare the filling. This resting time allows gluten to relax and makes rolling much easier.
3. Cook diced quinces with brown sugar, cinnamon, and nutmeg in a saucepan over medium heat for 15-20 minutes until fruit is tender and liquid has evaporated to prevent soggy empanadas.
4. Roll chilled dough on a floured surface and cut into 5-inch circles. Place 2 tablespoons of cooled filling in the center of each circle, leaving borders for sealing.
5. Fold dough over filling and crimp edges with a fork to seal completely. Brush tops with beaten egg and cut small steam vents to prevent bursting during baking.
6. Bake at 375°F for 20-25 minutes until golden brown and crispy. Cool on wire racks for 10 minutes before serving to allow filling to set properly.
12. Easy Quince Puff Pastry Squares
Simple pastries using frozen puff pastry and fresh quince slices. These elegant squares require minimal effort but deliver maximum impact for breakfast or dessert.
Ingredients: 1 sheet frozen puff pastry (thawed), 2 quinces (peeled and thinly sliced), ¼ cup apricot jam, 2 tablespoons brown sugar, 1 teaspoon vanilla extract, 1 egg (beaten), powdered sugar for dusting.
How To Make Easy Quince Puff Pastry Squares
1. Thaw puff pastry according to package directions and roll gently on a floured surface to smooth any creases. Cut into 9 equal squares using a sharp knife or pizza cutter.
2. Score a border ½-inch from the edges of each square, cutting halfway through the pastry. This creates a frame that will puff up around the filling during baking.
3. Mix apricot jam with vanilla extract and spread a thin layer inside the scored borders of each pastry square. This prevents the fruit from making the pastry soggy.
4. Arrange thin quince slices in an overlapping pattern within each border and sprinkle with brown sugar. Brush pastry borders with beaten egg for beautiful golden browning.
5. Bake at 400°F for 18-22 minutes until pastry is puffed and golden brown. Cool slightly and dust with powdered sugar before serving warm for the best texture and flavor.
13. Citrus Quince Polenta Cake
Moist almond flour cake topped with caramelized quince slices. The polenta adds wonderful texture while citrus zest brightens every bite beautifully.
Ingredients: 1 cup polenta, ½ cup almond flour, ½ cup all-purpose flour, ¾ cup sugar, 3 eggs, ½ cup butter (melted), 1 lemon (zested and juiced), 2 quinces (sliced), ¼ cup slivered almonds, 1 teaspoon baking powder.
How To Make Citrus Quince Polenta Cake
1. Preheat oven to 350°F and grease a 9-inch springform pan. Whisk together polenta, almond flour, all-purpose flour, and baking powder in a large bowl until evenly combined.
2. Beat eggs and sugar until light and fluffy, about 3-4 minutes with an electric mixer. Gradually add melted butter, lemon juice, and lemon zest, mixing until smooth.
3. Fold dry ingredients into wet ingredients just until combined, being careful not to overmix which can make the cake tough. Pour batter into prepared pan and smooth the top.
4. Arrange quince slices in an attractive pattern over the cake batter, pressing gently into the surface. Sprinkle slivered almonds around the fruit for added crunch and visual appeal.
5. Bake for 45-50 minutes until cake springs back when lightly touched and a toothpick inserted in center comes out with just a few moist crumbs attached.
6. Cool in pan for 10 minutes before removing sides. Serve warm or at room temperature, dusted with powdered sugar if desired for an elegant finishing touch.
Final Thoughts
These quince recipes showcase the incredible versatility of this fragrant fruit in both sweet and savory applications. From simple compotes to elegant desserts, quinces reward patient cooking with stunning results.
Try starting with basic preparations like jam or compote, then explore more complex dishes as you discover quince’s unique charm.
