Slow-roasted rosé vanilla quince galette

A delightful winter dessert.

Quinces slow-roasted in vanilla and rosé provides a delicate flavour to this perfect winter pastry.

To make this recipe more sustainable we use the whole quince fruit, with the peel saved for the syrup. Make this recipe when quinces are in season(June and July in Australia).

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1.Preheat oven to 150°C.
2.Peel quince; reserve half the peel. Cut quince into quarters; do not core.
3.Stir honey, the water, wine, cinnamon and vanilla bean in a large flameproof casserole or baking dish over medium heat until honey dissolves. Add quince and reserved peel; bring to the boil. Cover surface with a piece of baking paper then cover tightly with foil or the lid (make sure quince are submerged in the liquid).
4.Bake quince in oven for 5 hours, turning twice, until quince are tender and deep red in colour. Leave quince in syrup to cool.
5.Remove quince from syrup with a slotted spoon. Cut cores from quince; cut each quarter in half lengthways. Strain syrup into a medium bowl; reserve vanilla bean, discard peel. Reserve 2 cups (500ml) of the syrup. Return quince to remaining syrup in bowl; stand until required. Place reserved syrup in a saucepan over medium heat; simmer for 5 minutes or until thickened. Cool.
6.Preheat oven to 210°C/420°F. Grease a large oven tray; place tray in oven while heating.
7.Layer pastry sheets in alternate directions, on a large piece of baking paper, brushing each layer with some of the oil.
8.Combine cinnamon and sugar in a small bowl; reserve 2 tablespoons cinnamon sugar. Combine ground almonds with remaining cinnamon sugar. Sprinkle almond mixture over pastry leaving a 10cm (4-inch) border. Top with drained quince, fold edges of pastry over quince. Transfer galette, on baking paper, to preheated tray. Brush pastry with remaining oil; sprinkle pastry with reserved cinnamon sugar.
9.Bake galette for 20 minutes or until pastry is golden. Drizzle with reduced syrup, top with chopped almonds and reserved vanilla beans; serve with yoghurt.

Quince can be prepared to the end of step 4, up to 3 days ahead; keep, covered, in the fridge.


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