Is quince the most mysterious fruit of winter? The fragrant, bulbous fruit is a curious specimen in the greengrocer, with a yellow exterior; tough, floury insides and a slightly citrus flavour. But give it some slow cooking, a gentle simmer in your saucepan, and something magical happens –as these recipes prove.
An added bonus of cooking with quince is that, similar to lots of other fruits, it contains pectin. This is a naturally occurring thickener that sets and stabilises fruit when it’s heated with sugar. So, if you’re making quince paste, you can leave gelatine on the shelf.
But this strange fruit is much more versatile than many people realise. As well as paste for your cheese boards, and tasty desserts, you can add it to your one-pot duck dinners, tagine chicken or roasted pork for a hint of tangy sweetness. So whatever you’re in the mood for, here are our 37 favourite quince recipes to try this winter.
Apple tart with Pedro Ximénez and quince syrup
This apple tart is simple to make and drizzled with a delicious syrup made with sherry, quince paste and vanilla.
Jaclyn Koludrovic’s quince and lemon pudding
Chef Jaclyn Koludrovic calls this her “ultimate go-to sweet recipe in winter”, full of comfort and vibrant, citrusy flavour.
Quince crumble cake and tawny port
An ideal afternoon tea or after-dinner drink and dessert combination.
Slow-baked quince with saffron custard
This recipe takes time, but is absolutely worth it for the vibrant colours and flavours that really hero the fruit.
Quince and brown sugar parfait
If you like the classic combination of poached fruit and ice cream, this is a more sophisticated version to make.
Quince tart
This French dessert recipe has a lightness that’s just right for afternoon tea or dessert after a hearty winter meal.
Hot, crispy and deliciously salty, these bar snacks are sure to become a favourite when you’re entertaining. Plus, they only take around 40 minutes to make.
Honey panna cotta with spiced quince, cinnamon yoghurt cream and honeycomb
This recipe is from Hobart chef Alex Jovanovich when he worked at Piccolo. It was requested after a Gourmet Traveller reader said it was “the best recipe in the world”, and now you can find out why.
Cloudy quince jam with Manchego seed crackers
This recipe is ideal when you want to impress guests by making everything yourself. You could also double the recipe for extra crackers if you’re expecting a crowd.
Sometimes a combination of ingredients creates a pleasant surprise, as this recipe from pastry chef Yu-Ching Lee proves.
Membrillo and aged Manchego
Membrillo is the Spanish version of quince paste than is typically lighter than most Australian versions and perfect with cheese or as a finishing sauce for meat.
Bistro Gitan’s twice-baked Roquefort soufflé with poached quince
Classic flavours are combined in a new way here, with an impressive, cheesy soufflé that’s balanced by slow-poached, spiced quince.
Analiese Gregory’s walnut pudding with quince and fennel pollen
This walnut pudding is a favourite of chef Analiese Gregory, and goes well with just about any autumn or winter fruit.
Orange muscat roast quince with macadamia ice-cream
The macadamia ice-cream in this recipe is in perfect harmony with the citrus flavours of the fruit, making it one very comforting dessert on a winters’ night.
Quince pastelitos
Sticky, delicious Latin American pastries you can make with your own paste, or a store-bought version.
Quince and chocolate pudding
This flavour combination is so good it could quickly become your go-to pudding recipe.
Andrew McConnell’s roasted duck breast with spiced quince, anise crumb and mead sauce
A Cutler & Co favourite from chef Andrew McConnell, this recipe is sure to impress all your guests.
Quince-glazed pork
These pork cutlets have just the right amount of sweetness, perfectly balanced with a light celeriac potato mash.
Chicken, quince, lemon and almond tagine
A medley of flavours and textures that’s perfect for spicing up winter dinners.
Quince and cranberry compote and ricotta tart
This recipe brings classic flavours of autumn together in a tart that looks as good as it tastes.
Quince and marzipan crumble
This crumble recipe from Curtis Stone is packed with colour, flavour and texture that’s sure to delight.
Ginger twist with quince and spiced custard
This recipe has all the ingredients you need to warm up during winter.
Quince and brown butter pastry tart
Beautifully poached quince is encased in a nutty, buttery pastry in this French-inspired dessert.
Quince and frangipane tart
A light and fruity tart that exudes French elegance.
Quince brown Betty
A classic dessert that’s always satisfying served with heavy cream or vanilla ice-cream.
Jaclyn Koludrovic’s ricotta with white poached quince and honey
This sweet, simple dessert is also one of the quickest quince recipes in our collection, taking around 30 minutes to make.
Malone lamb racks with potatoes and quince in cider vinegar
This recipe turns quince into a pickle that balances the richness of the lamb. Any extra pickle can also be stored in the fridge for up to 2 weeks.
Ramblr’s baked muscat and brioche custards with quince
This recipe is sweet decadence in a ramekin.
Sharbat-e beh limoo (quince-lime sherbet)
This Persian drink is sweet, sour and very refreshing.
Silk oolong cream, gingerbread, quince jelly and salted walnuts
While there’s no doubt this dessert sounds and looks impressive, it actually takes just 45 minutes to make.
Quince and apple fritters
These fritters combine two classic autumn and winter fruits into deep-fried morsels of comfort that are perfect with a cup of tea.
Peter Gilmore’s quince, pecan and crème caramel trifle with Gretchen’s honey cream
This trifle makes for an impressive centrepiece at any dinner party, and is a delight to eat.
Nine-hour slow-poached quince
A classic quince recipe you can use to create plenty of other desserts on this list – and the poached fruit can be refrigerated for about a month.
Roast chicken with quince alioli, parsley and crisp caper salad
This Spanish chicken recipe is tasty and quick to make, taking around 30 minutes to put on the table.
Duck with quince, olives and lentils
This one-pot recipe makes for a hearty dinner that can add variety to your usual dinner repertoire.
Raisin pain au lait with honey quince and crème fraîche
This recipe gives you a choice of making everything yourself, or using a store-bought fruit loaf. Either way, it’s comfort on a plate.
For more warming recipes, try one of our magical winter recipes that are both aromatic and nourishing.
The Gourmet Traveller Team
Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.
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