Quince with honey and Greek yogurt

Posted in Exotic, Farmer's Market, Fruit, Local Eats, Side Dish, Spring, Sweet, Uncategorized, What The? Food, Winter on Mar 19, 2010

036Well, hello, honey!

At the farmer’s market this last weekend, we picked up two quince.  Quinces?  What the heck is the plural of quince?  Anyway, I had never seen a quince before, to my knowledge, although I believe I have had quince jam before.  Maybe.

I asked the farmer how someone with produce-resistant kids would be advised to approach these awkward looking fruits, with their scummy fuzz on the skins and rock-hard texture.  She winked and said “slow bake them with honey.”  That sounded do-able, but when I got home, I just wasn’t all that motivated to get it going.  I’m the same girl who let a cherimoya rot on the counter because I kept forgetting to get to it, and then they were out of season and we missed our big chance.

Am I ever glad I got over that particular hump.  I wish I had bought a dozen. Quince rocks my socks off.

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Texture-wise, they are like a very firm pear or apple.  These two weren’t juicy at all.  After consulting a few different sites on cooking methods, which ranged from baking the whole fruit wrapped in foil to coring the fruit and filling with honey and walnuts, I decided to quarter them, cut out the core and then bake them in a solution of honey and water.

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Actually, wait, first I dropped them into a weak lemon and water solution because I didn’t want them to discolor while I frantically clicked around the internet, sure I was about to biff it.  THEN I plopped them into a baking pan and drizzled honey onto the sliced fruit.  The pan had about 1 cup of water in there.

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Okay, it was supposed to be a drizzle, but it came out really fast.  And anyway, it’s honey.  That’s, like, natural and stuff.  Hah!

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So, once everything was all honeyed up and ready to go, I covered the pan tightly with foil and put it in a 325 degree oven for one and a half hours.  After that initial cook time, I removed the foil, basted the fruit slices, inhaled the amazing perfume of this fruit and honey oh my gaaaaaah and then put the foil back on and returned it to the oven for another hour.

I don’t know if I had too much liquid in the pan, or if I needed to cook them even longer to get the beautiful caramelization I saw in illustrative pictures accompanying other recipes, but by this time it was nine at night, and I was NOT willing to wait another second.

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Oh, these were heavenly smelling and melt in your mouth tender.  I topped them with a dollop of plain greek yogurt and drizzled them with more honey.  Drizzled, drenched, it’s all the same thing around here.

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Every single member of the family wolfed these down, with accompanying noises that sounded vaguely obscene.

My next chance to whip up some quince, I’m totally going to try it in the slow-cooker, because I think that would allow me to cook a giant batch (heh) and to really give them a good long time to caramelize.  Steph?  You should do it!

Everyone else?  You should do it too.  This was a total success!

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3 to “Quince with honey and Greek yogurt”


  1. Stella says:

    I love quince, and this slow bake does sound delicious. Are they in season right now??

  2. Jenny says:

    Apparently we’re at the tail end of quince season around here, and the grower I purchased mine from said what she had with her was the last of the year. I’m hoping I can still find them this week.

  3. I love quinces. I cook them two ways: either I puree them with apples to make fresh apple sauce. The quince give the apple sauce a very nice flavor. The other way is to cook them like you did but with butter instead of honey to serve them as a savory side-dish. Since they are mostly in season in the Fall, they are great with game meat or duck/chicken. Delicious!



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