Is quince the most mysterious fruit of winter? The fragrant, bulbous fruit is a curious specimen in the greengrocer, with a yellow exterior; tough, floury insides and a slightly citrus flavour. But give it some slow cooking, a gentle simmer in your saucepan, and something magical happens – as these recipes prove.
An added bonus of cooking with quince is that, similar to lots of other fruits, it contains pectin. Pectin is a naturally occurring thickener that sets and stabilises fruit when it’s heated with sugar. So, if you’re making quince paste, you can leave gelatine on the shelf.
But this strange fruit is much more versatile than many people realise. As well as paste for your cheese boards, and tasty desserts, you can add it to your one-pot duck dinners, tagine chicken or roasted pork for a hint of tangy sweetness.
So whatever you’re in the mood for, here are our 37 favourite quince recipes to try this winter.
Jaclyn Koludrovic’s quince and lemon pudding
Apple tart with Pedro Ximénez and quince syrup
Perfect match: quince crumble cake and tawny port
Slow-baked quince with saffron custard
Quince and brown sugar parfait
Quince tart
Harley & Rose’s Gorgonzola croquettes and quince ketchup
Honey panna cotta with spiced quince, cinnamon yoghurt cream and honeycomb
Cloudy quince jam with Manchego seed crackers
Quince, rooibos and coriander seed tarts
Membrillo and aged Manchego
Perfect match: Roquefort soufflé with Sauternes
Analiese Gregory’s walnut pudding with quince and fennel pollen
Orange muscat roast quince with macadamia ice-cream
Quince pastelitos
Quince and chocolate pudding
Andrew McConnell’s roasted duck breast with spiced quince, anise crumb and mead sauce
Quince-glazed pork
Chicken, quince, lemon and almond tagine
Quince and cranberry compote and ricotta tart
Quince and marzipan crumble
Ginger twist with quince and spiced custard
Quince and brown butter pastry tart
Quince and frangipane tart
Quince brown Betty
Jaclyn Koludrovic’s ricotta with white poached quince and honey
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
Quince and apple fritters
Peter Gilmore’s quince, pecan and crème caramel trifle with Gretchen’s honey cream
Bistro Gitan’s twice-baked Roquefort soufflé with poached quince
Roast chicken with quince alioli, parsley and crisp caper salad
Duck with quince, olives and lentils
Raisin pain au lait with honey quince and crème fraîche
Nine-hour poached quince
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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