Quince is a bit of a mysterious fruit; the fragrant, bulbous fruit is a curious specimen in the greengrocer, with a yellow exterior, floury insides and a slight citrus flavour. But give it some slow cooking, a gentle simmer in your saucepan, and something magical happens – as these recipes prove. Cooked quince becomes sweet, jammy and deep plum in colour. It works well alongside other autumn and winter produce likes pears and lemons, and can be applied almost anywhere you’d use cooked apples, too.
As well as paste for your cheese boards and classic cool-weather desserts, you can add it to savoury dishes like one-pot duck dinners, tagine chicken or roasted pork for a hint of tangy sweetness.
Here are our 28 favourite quince recipes.
Jaclyn Koludrovic’s quince and lemon pudding
Quince tart
Perfect match: quince crumble cake and tawny port
Honey panna cotta with spiced quince, cinnamon yoghurt cream and honeycomb
Nine-hour poached quince
Chicken, quince, lemon and almond tagine
Quince and marzipan crumble
Cloudy quince jam with Manchego seed crackers
Slow-baked quince with saffron custard
Quince brown Betty
Apple tart with Pedro Ximénez and quince syrup
Harley & Rose’s Gorgonzola croquettes and quince ketchup
Membrillo and aged Manchego
Analiese Gregory’s walnut pudding with quince and fennel pollen
Andrew McConnell’s roasted duck breast with spiced quince, anise crumb and mead sauce
Orange muscat roast quince with macadamia ice-cream
Quince and chocolate pudding
Quince-glazed pork
Quince and cranberry compote and ricotta tart
Ginger twist with quince and spiced custard
Quince and frangipane tart
Malone lamb racks with potatoes and quince in cider vinegar
Ramblr’s baked muscat and brioche custards with quince
Sharbat-e beh limoo (quince-lime sherbet)
Silk oolong cream, gingerbread, quince jelly and salted walnuts
Peter Gilmore’s quince, pecan and crème caramel trifle with Gretchen’s honey cream
Bistro Gitan’s twice-baked Roquefort soufflé with poached quince
Raisin pain au lait with honey quince and crème fraîche
What is the best way to eat quince?
The best way to eat quince is to gently poach it until it turns a deep ruby-red colour, which indicates a change in texture from starchy to juicy and sweet.
Simmered slowly with vanilla, cinnamon, and a splash of dessert wine, it transforms into a luscious, jewel-toned treat perfect on its own with ice cream or cream, or folded through a winter pudding.
For a more rustic take, roast quince with honey and serve alongside sharp cheddar as a snack with drinks, or emulsify into a glaze; perfect with pork chops.
However prepared, quince responds to patience: treat it gently and you’ll be reaping the rewards all season.
Do quinces need to be peeled?
Quinces generally need to be peeled before cooking because their skin is quite tough and can remain chewy even after long cooking times. However, if roasting or baking, you can sometimes leave the skin on, as it softens slightly and adds a slightly more rustic texture.
If making a jam or jelly, quince skin contains natural pectin, which helps with setting, so it can be cooked with the fruit and then strained out. Ultimately, peeling depends on your chosen preparation method, and what dish you’re intending to make.
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