Baked Quinces

Kidonia Psita

In late October, when the first quinces appear in the market, I like to prepare the simplest dessert one can make with them. I bake them and serve them with thick yogurt.


  • 4 quinces, halved and cored
  • 2 tablespoons whole cloves
  • ½ cup sweet red wine, such as Mavrodaphne
  • ½ cup cherry-flavored liqueur
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  • 2 cups thick yogurt
  • 1 cup Grated Quince Spoon Sweet (optional)


Preheat the oven to 375° F.

Place the halved quinces, cut side down, in an ovenproof glass or clay dish that is just large enough to contain them. Pierce each quince half with 2 or 3 cloves.

In a bowl, mix the wine, liqueur, sugar, and cinnamon. Stir and pour over the quinces. Bake for about 1½ hours, basting frequently with the juices. Let quinces cool, then serve topped with yogurt and a teaspoon of Grated Quince Spoon Sweet, if you like.