- October 2021
- Serves 4-8 (makes 8 halves)
- Hands-on time 25 min
For an easy autumn pud, try oven-baked quince. Bake quince with lemon, wine and spice, then sprinkle with sugar and grill until golden.
Got some leftover fruit? Stir up a pot of quince and apple sauce to serve with roast pork or spoon over porridge.
- Gluten-free recipes
- Vegetarian recipes
- 4.2g (2.6g saturated)
- 45.1g (45.1g sugars)
- 4 quinces
- 4 tbsp lemon juice
- 300ml white wine
- 230g caster sugar
- 2 star anise
- 1 cinnamon stick
- 16 demerara sugar cubes (see Easy Swaps)
- 40g unsalted butter, cubed
- Vanilla ice cream to serve (optional)
You’ll also need…
- Roasting tin or deep-sided casserole
- Heat the oven to 160°C fan/ gas 4. Peel, halve and core the quinces, then rub with lemon juice to prevent browning. Mix the wine, 350ml water, 200g of the caster sugar, the star anise and cinnamon in a large pan. Stir over a medium heat until the sugar dissolves. Bring to the boil, then remove from the heat.
- Arrange the quince halves cut-side down in a roasting tin/ casserole, then pour over the wine mixture. Cover tightly with a lid or foil, then bake for 45 minutes. Uncover and turn over the quince halves. Add 2 sugar cubes to each cavity and dot with the butter. Re-cover and bake for 30-40 minutes more until the fruit is tender.
- Heat the grill to high. Sprinkle the remaining caster sugar over the quinces, then grill for 2-3 minutes until golden brown and caramelised. Serve the quinces drizzled with the cooking juices, with ice cream, if you like.
Easy swaps: If you can’t find demerara cubes, use 2 tsp demerara sugar for each quince half.
Prepare the quinces to the end of step 2 up to 3 days ahead and keep in an airtight container in the fridge. Warm in a low oven for 10-15 minutes before grilling.
Serve baked quince with a dollop of crème fraîche or
yogurt rather than ice cream, if you prefer.
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