Baked Quince with Cloves and Cinnamon

Baked Quince with Cloves and Cinnamon

Quintessentially Quince! Quinces are divine. Their perfume pervades the larder and kitchen when in the bowl and being cooked. I just love them! Do you? Some people are intimidated by them, but I’m always excited by them, especially when I receive them as gifts from our guests and culinary students whom I am very grateful for the treat. Thank you! This recipe is based on a simple Turkish dish I have had and cooked for many years. It is no fuss, simple and doesn’t take a long time. You can enjoy these baked quince for a gourmet dessert and they cook to a golden pink hue if you add some of the seeds and core to the baking dish. Here I have served them with a dollop of fresh yoghurt topped with crushed pistachios. I do hope you will try this easy recipe soon. Taste. Experiment. Enjoy! Sylvia xx

INGREDIENTS   Serves 4-8
4 medium quince
250g raw granulated sugar
150ml-200ml water
8 whole cloves
1 cinnamon stick broken in half
Baking dish
To serve: Full cream yoghurt, crème fraiche or thick cream and crushed pistachio nuts 
Preheat oven to 160˚C


  • Peel the quince and cut in half. Remove the core with a melon baller or a small paring knife. Keep the seeds and core and some peel.
  • Place quinces cut side up in a baking dish. 
  • Sprinkle the sugar over the top of the quince. Add the seeds, core, peel, cloves and cinnamon.
  • Pour the water over the top of the quince. It may not look like much water but it will turn into a lovely golden pink syrup.
  • Add more water if you wish, but reduce the syrup in a separate saucepan before serving.
  • Place the baking dish in the preheated oven. Bake for about 50 to 60 minutes. If the quince start to colour around the edges, cover the dish with a lid or foil. Bake quince until soft and golden in colour.
  • Remove from the oven. Allow to cool.
  • Serve warm or cool with a dollop of yoghurt, crème fraiche, thick cream and crushed pistachios.

Enjoy! Sylvia xx

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