Cooked Fruits, Jams, Jelly, Food, fruit, Recipes

Quince in Spiced Red Wine

Quince is one of my most favorite fruits, even though it’s not the kind of fruit you can just grab and eat as it. A fairly lengthy cooking is required in order to turn this tough and astringent fruit into a delicacy. However, the result is always worth it, as while cooking, the fruit produces a wonderful aroma, changes its tough texture to soft and its color into pinkish-red.
In the recipe here I’ve decided to cook it in spiced red wine, which deepened the red color even more, and added some other layers of spiced aroma.
Kept in the syrup, in an airtight container in the fridge, the cooked segments can keep for up to two months. They can be served on their own (or with a vanilla ice cream scoop on the side), as a side or a topping for cakes, or with sharp cheeses. I’m sure you’ll enjoy this wonderful fruit in any way you’ll choose to serve it.

* With the exception of the cinnamon sticks, don’t be tempted to leave the spices in the syrup, as otherwise their aroma will become too dominant and disguise the subtle aroma of the quince itself.
* For more recipes with quince, check under THIS LINK.

Makes: 12
Prep time: 15 minutes
Cooking time: 1 hour

3 large quince
1 cup sugar
2 cinnamon sticks
2 star anise
5-6 cardamom pods, slightly cracked
5-6 whole cloves
½ tsp cracked black pepper
1 cup red wine (I used Pinot Noir)
1 cup water
2 Tbs honey (preferably orange blossom)
Dash salt

1. Cut the quince into quarters and then cut each quarter into 2-3 fairly thick segments. With a small sharp knife, carefully remove the seeds and the hard core around them. (Do not peel, so that the slices will keep their shape while cooking). Place in a medium size deep pot.

2. Add the rest of the ingredients and cover the pot. Place on medium-high heat and bring to the boil. Lower the heat to medium and cook for 30 minutes, tilting the pot occasionally, to prevent sticking to the bottom.

3. Uncover the pot, lower the heat to low and cook for 30 minutes, tilting the pot occasionally, or until the quince softens but still keeps its shape, and the color changes to orange-red (the color will deepen with time).
4. Carefully transfer the quince to a container and strain the hot syrup on top. (I like to keep the cinnamon sticks and star anise for garnish). Let cool to room temperature before serving.

72 thoughts on “Quince in Spiced Red Wine”

    1. They are so wonderful and in season now, so hopefully you can get them.
      I’ve already cooked enough to keep me for a while, but I plan to buy a few more, as I want to experiment with freezing them. We’ll see how this will work, if at all! 🙂

      Liked by 1 person

          1. A lot of the produce that is in our local ethnic store is from Mexico, so there is that possibility. They have papayas once in a while, but that is about the most exotic fruit they have. Not even any persimmons or dragon fruits! 😦

            Liked by 1 person

  1. I’ve cooked pears in red wine and spices but never quince. I love how the spices enhance and not overpower the fruit (like you said as long as you remove them after cooking). Must give it a try – quince is now on my grocery list. I’m sure to find it around here…

    Liked by 1 person

    1. I love quince so much, so I try to cook it in different ways whenever I can get it. This was the first time I’ve cooked it with spiced red wine, but it turned out so good, so it definitely will not be the last! Hope you’ll enjoy it as well. 🙂


  2. This is such an interesting recipe. I’ve eaten quince because they sell it in Spain cooked, in blocks and they eat it with cheese for instance. But I’ve never cooked them. Thank you for the recipe Ronit.


  3. Oh, I love quince cooked like this! I notice you have left the skin on which I never do but it’s such a pain to remove. I will be trying it your way next time. Quince season here in Australia is over until about March next year.

    Liked by 1 person

    1. Thank you Marcella, I’m glad you liked the recipe. Quince cooked this way is one of my favorites too. I deliberately leave the skin on, as this way the segments keep their shape better when cooked. I also like the slight contrast of color and texture it creates. I hope you’ll enjoy it too. 🙂


  4. We used to have a quince growing in our orchard in New Hampshire. When I brought the fruit into my kitchen and placed them in a bowl, their fragrance filled the room with wonderful aromas. Since we’ve moved to Florida, I’ve never seen them in the markets.

    Liked by 1 person

        1. I’m so glad for you that you’ve managed to get this tasty fruit. I just made another batch of this. I hope you’ll enjoy it too.
          I’m now preparing another batch of my quince squares. They need a couple of weeks to dry, so I’m waiting patiently… 🙂

          Liked by 1 person

  5. Yum~! This goes on my list of things to do with this weekends batch of quinces, right next to my grandma’s quince jelly, a lamb and quince stew and a goat’s cheese-filo pastry number I’ve been experimenting with 🙂 I have a cinnamon ice cream in the freezer which will go well with these I think~

    Liked by 1 person

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