Slow-cooked quince

This cousin to the apple is always eaten cooked, as it is too hard and acidic to be enjoyed raw. It takes a long time to cook, but its glorious scent and lovely musky flavour are worth it. Its flesh is cream when raw, but turns a deep rosy pink as it is cooked.

  • 4 hrs cooking
  • Serves 4
  • Print


Slow-cooked quince
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 tablespoon honey
  • 1 dried bay leaf
  • 1 star anise
  • 3 cup (750ml) water
  • 2 quinces (800g)


Slow-cooked quince
  • 1
    Place the sugar, honey, bay leaf, star anise and water in a large saucepan. Stir over medium heat until the sugar is dissolved.
  • 2
    Peel quinces, cut into eighths; remove cores. Add quince to the syrup; cook over medium heat until the syrup comes to a simmer. Cover quinces with a piece of baking paper cut-to-fit the size of the pan. Simmer, covered, over low heat 3½ hours or until quince is soft and rose-coloured.
  • 3
    Serve quince topped with some of the poaching liquid.


Cook a double or triple batch of these divine quinces and store them in their syrup in the fridge. Serve with porridge or muesli for breakfast. For a quick quince dessert, thinly slice the poached quince over puff pastry for a sumptuous tart, or simply serve drizzled with cream or custard, or spooned over ice-cream.

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