Easy Roast Quinces

Prep Time
Cook Time
3h 30m
Ready In

"I just love the way quince change colour when they are cooked! And the aroma of them cooking ....... just takes you back. I got this recipe from the Sydney Markets and it is so delicious."

Original recipe yields 6 servings


  • Serving Size: 1 (187.3 g)
  • Calories 304.6
  • Total Fat - 6.4 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 0 mg
  • Sodium - 157.5 mg
  • Total Carbohydrate - 61.3 g
  • Dietary Fiber - 1.3 g
  • Sugars - 48.6 g
  • Protein - 2.6 g
  • Calcium - 30.9 mg
  • Iron - 0.9 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180°C/160°C fan-forced. Combine water, sugar, lemon juice and cinnamon sticks in a deep medium baking dish. Using a teaspoon, scrape vanilla bean seeds into sugar mixture. Add pod to pan. Stir to combine.

Step 2

Using a sharp knife, individually cut a quince into eight wedges. Peel and core and place into sugar and lemon mixture in the baking dish (to prevent browning). Repeat using remaining quinces. Press a sheet of baking paper directly over quinces to cover, then place a sheet of foil over pan and seal well. Bake, without disturbing, for 21⁄2 hours. Remove from oven and cool in pan (with covers left on) for 30 minutes.

Step 3

Serve warm with thick natural yoghurt or ice-cream.

Tips & Variations

No special items needed.

Tags : Desserts