Caramelized Quinces

Caramelized Quinces Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
These whole roasted quinces make a beautiful end to an autumn meal. If quinces are smaller than eight ounces each, they will cook more quickly.


6 servings (serving size: 1 quince and 2 tablespoons whipped cream)

Recipe from

Cooking Light

Nutritional Information

Calories 267
Caloriesfromfat 30 %
Fat 8.8 g
Satfat 5.4 g
Monofat 2.4 g
Polyfat 0.4 g
Protein 0.9 g
Carbohydrate 50 g
Fiber 2.7 g
Cholesterol 28 mg
Iron 1.2 mg
Sodium 93 mg
Calcium 36 mg


1/3 cup granulated sugar
1/3 cup packed brown sugar
1/8 teaspoon salt
3 tablespoons fresh lemon juice
6 (8-ounce) quinces, peeled
1/2 cup apple cider
2 tablespoons butter, cut into small pieces
1/3 cup whipping cream
2 tablespoons powdered sugar
Freshly grated nutmeg (optional)


Preheat oven to 400°.

Combine first 3 ingredients in a medium bowl, stirring well with a whisk. Place juice in another bowl. Working with 1 quince at a time, dip quince in juice, turning to coat; dredge quince in sugar mixture, turning to coat. Place quince, stem side up, in 8-inch square baking dish. Repeat procedure with remaining quinces, juice, and sugar mixture. Sprinkle quinces evenly with remaining sugar mixture. Pour cider in bottom of dish; place 1 teaspoon butter on top of each quince. Bake at 400° for 1 hour and 30 minutes or until quinces are golden brown and liquid is thick, basting every 30 minutes. Place 1 quince on each of 6 plates; drizzle quinces evenly with remaining syrup in pan.

Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, 1 tablespoon at a time; continue beating until stiff peaks form. Serve quinces warm with whipped cream. Garnish with freshly grated nutmeg, if desired.

October 2007
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