Baked Quinces

Baked quinces are fragrant and sweet, delicious served as breakfast fruit or dessert.

Raw, quinces are inedible; but cooked they have a sweetness that requires few additional ingredients. They have a short ripening season; so make the most of their versatility while they are available.

Often stewed or baked with complementary fruits, quinces make good crumbles and pies, with apples or pears being the regular accompaniment.

And they can contribute to savoury meals. They are added to rich casseroles, inspired by Middle Eastern cooking; and they make preserves such as chutney and a‘cheese’, as in a previous recipe.

In this recipe, the quinces are simply baked with minimal added sugar. Add more if you want to serve them with an accompanying light syrup. Alternatively, bake them in a sweet wine, like masala, which will result in a sweet sauce.

Diets for which Baked Quinces are suitable:

Diabetic, Diary Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Vegetarian and Vegan.


Preparation: 10 mins | Cook: 20+ mins | Serves: 2+

1 tsp fennel seeds
2 tbsp hot water
1 quince
1 tbsp sugar


GRIND the fennel seeds.
COMBINE the fennel and sugar and pour over the hot water.
PREHEAT the oven to 180 C/ 350 F/Gas 4.
PEEL the quince, quarter and remove the core.
PLACE quince in a baking dish. (Do not layer the fruit.)
ADD the water.
COVER with lid or foil and bake for 20-30 minutes until tender. (Check after 20 minutes.)*


– Alone.
– Top with yoghurt, cream or ice-cream that is appropriate for the relevant diets – diary, soya or coconut.


* Cook at a low temperature for a longer period and the quince will develop a pale pink hue.

Alternative fruit recipes for autumn:

Ginger Apple Muffins
Plum and Mushroom Salad
Pear and Dried Fruit

Leave a Reply