Few people know the delicacy and flavor of cooked quince, and they are brilliant in bouquet both cooked and raw. When peeled, cut into sections and baked, they make a nice change from other fruit dishes.
Total Timeunder 2 hours
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturefruity, sweet, tart
Type of Dishdessert, fruit
- 3 large ripe quince
- 2 cups sugar
- ¾ cup water
- Pinch of salt
Peel, cut into eighths, and arrange in a 1½-quart casserole equipped with a cover. Combine the sugar and water and bring to a boil. Add the salt. Pour over the quince, cover the casserole, and bake at 325 degrees 45 minutes, or until the fruit is tender but not mushy. Cool, and serve with heavy cream or sour cream.
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1972 James A. Beard