I love Quince, but it’s a but of a chore to process for cooking, hard and gnarly peeling, coring and cutting it up can be a challenge.  This recipe solves all these problems and in the end gives you an elegant simple dessert that can be dressed up with a scoop of ice cream and a ginger shortbread cookie.

Baked Quince

Preheat the oven to 375 F

In a baking dish place 4-6 Quinces (they usually are around 1/4-1/2 pound each) place in the hot oven bake for about 45 minutes – you may want to turn them at the 20 minute point so they don’t burn.   When they are ready the skin will turn color and flesh will be softer but not mushy .

Take out of the oven and cool.  I didn’t peel mine but if you want to go ahead it’s very much an esthetic decision.  Core the Quince and remove the stringy bits that lead to the stem.

Turn the oven off and turn on the broiler.

Put a pat of unsalted butter into the core of each Quince and sprinkle a Tablespoon of sugar over each half.

Place under the broiler and cook for about 4-7 minutes until the sugar has caramelized.

Easy elegant and delicious.

Dot forget to let your Quince sit around artfully and make your apartment smell wonderful before you cook them!



About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
This entry was posted in Recipes and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s