Rosemary-&-Honey-Roasted Quince


Quince have a lovely, intense fruity aroma. A bowl of them ripening on your kitchen table will slowly perfume the whole room with the scent of roses and honey. Though inedible when raw, the fruit is dense and flavorful when cooked, with a beautiful golden pink color. This is my favorite way to eat quince, slow-roasted with a few sprigs of rosemary, some wine, butter, and honey. The fruit pairs beautifully with vanilla ice cream.


  • 2 sprigs fresh rosemary
  • 4 quince (about 2 pounds / 910 grams), peeled, halved, and cored
  • 1 (375-milliliter) half bottle of white dessert wine (about 1 ½ cups)
  • Juice of ½ lemon
  • ¼ cup (73 grams) honey
  • 4 tablespoons (½ stick / 50 grams) unsalted butter, cut into ½-tablespoon pieces
  • teaspoon ground nutmeg


  1. Preheat the oven to 350°F (175°C).
  2. Place the rosemary sprigs in an 8-by-11-inch (20-by-28-centimeter) baking dish. Place the quince halves on top, cut sides up. Pour the wine over the quince. Squeeze the lemon and drizzle the honey on top.
  3. Place ½ tablespoon butter on each quince half and sprinkle with nutmeg. Cover tightly with aluminum foil and poke a few holes in the top with a fork.
  4. Roast for 1 hour. Take the dish out of the oven and remove the foil. Spoon the juices over the quince and return to the oven. Cook, uncovered, until they are completely tender, have turned a rose-pink color, and are slightly golden brown on top, about 45 more minutes.
  5. Serve with the syrupy cooking juices.