Caramelized Quinces

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.

Yield: 6 servings (serving size: 1 quince and 2 tablespoons whipped cream)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 30%
  • Fat: 8.8g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 0.9g
  • Carbohydrate: 50g
  • Fiber: 2.7g
  • Cholesterol: 28mg
  • Iron: 1.2mg
  • Sodium: 93mg
  • Calcium: 36mg

Ingredients

  • 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)

Preparation

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
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