Cooked Quince.

Dirty lemons? Wrinkly apples? Rejected pears? Nope, nope, and nope. This gorgeous fall farmers market fruit is the quince (kwins) Quitte.

They may not look impressive but they are one of my favorites when they come back into season. Have you ever tried or prepared them?

This fruit makes a tasty jam or compote and the skin provides a good amount of pectin. Packed with VitaminC they are also delicious when poached – my preferred method. Poach with the peel on or off, but make sure to core it and get rid of the seeds (they are poisonous)!!!

Adding different spices & seasonings changes the flavor of the quince. When cooked the quince also changes to the color of fall leaves 🍁😍. All you’ll need to poach them is a bit of water to cover the fruit, some spices/herbs for this batch I used cinnamon, a bit of honey, and squeeze of lemon. Cook until soft – timing will vary.

Some spices that work well:
fresh ginger
a cinnamon stick or ground cinnamon
a vanilla pod
Each of these give off a subtle flavor (I usually pick just one at a time).

Delicious on morning granola or as a topping to an evening meal – poached quince on pork tenderloin maybe?


  • sharp knife
  • vegetable peeler (optional
  • cutting board
  • med/large stock pot
  • cooking spoon

You’ll need:

  • 500g/ 1 lb 2 oz Quince
  • 150ml -200ml/ 6-6.7 oz. water (depending on size of pot – just enough to cover the quince)
  • 2 tsp ground cinnamon (I’m partial to Saigon cinnamon) or 1-2 cinnamon sticks
  • 2-3 Teaspoons honey
  • 1/2 lemon (juice) (I used a Meyer lemon and  dropped the lemon half into the quince while it simmered)


  • Use a sharp knife to cut quince and discard the core and seeds 
  • cut into small chunks 
  • add to stock pot 
  • add water 
  • add cinnamon
  • Cover and bring to slow boil over med-high heat
  • turn down heat to slow simmer
  • add lemon juice and lemon
  • add honey
  • stir to combine
  • allow to simmer until color changes and quince is completely soft and cooked through
  • fish out lemon peel and discard
  • let cool or serve warm
  • keep in the refrigerator in a sealed jar for up to 5 days.

Leave a Reply

Your email address will not be published.