Baked quince with cinnamon

    Baked quince with cinnamon

    Recipe photo: Baked quince with cinnamon
    1

    Baked quince with cinnamon

    (3)
    55min


    9 people made this

    About this recipe: This is a very easy and flavourful autumn dessert. You can substitute any fruit liqueur or sweet red wine for the port. Serve with cream or ice cream.

    Ingredients
    Serves: 6 

    • 3 quince, unpeeled, washed, halved and cored
    • 18 whole cloves
    • 375ml water
    • 125ml port wine
    • 3 cinnamon sticks
    • 5 tablespoons caster sugar
    • 5 tablespoons double cream, whipped

    Method
    Prep:5min  ›  Cook:45min  ›  Extra time:5min cooling  ›  Ready in:55min 

    1. Preheat an oven to 190 C / Gas 5.
    2. Press three cloves into each quince half. Place the fruit in a roasting tin cut-side down. Add the water, wine and cinnamon sticks to the tin; sprinkle the sugar over the quince.
    3. Bake the quince in the preheated oven until lightly browned, about 35 to 40 minutes. Turn the quince right-side up and bake until tender, about 10 more minutes.
    4. Remove the tin from the oven and let the quince cool slightly. Transfer each quince half to a plate and drizzle with a tablespoon of juices from the roasting tin and a dollop of whipped cream.
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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (2)

    by
    23

    This was my first time making or eating a quince so I wasn't sure what to expect. I also didn't have some of these ingredients, so I used this recipe as a template. Here's what I did: I cut and cored the quince as directed. Then I lined a 13x9 pan with foil and poured in just enough water to cover the bottom of the pan, splashed in some Gewurztraminer, sprinkled in some cinnamon and sugar, and placed the two halves of the quince face down and baked as directed. There wasn't any fluid left to pour over the quince. It was super tasty -- a lot like a baked apple with a very unusual, delicious flavor. What I didn't realize at first but soon discovered was that the skin is completely edible. I would definitely have this again!  -  21 Jan 2010  (Review from Allrecipes US | Canada)

    by
    5

    I have never eaten quince - in fact, never saw one until last week at the grocery store. Purchased one to try, and this simple recipe was my vehicle. I made with sherry, not port. Quince really do have a floral taste! My husband turned the timer off a couple times, so I'm not sure whether the recipe or user error caused these to take longer than anticipated to bake. My sauce was cooked off (but would have been delicious, when I tasted the caramelized residue).  -  23 Dec 2011  (Review from Allrecipes US | Canada)

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