Slow-Baked Quince with Apple, Clotted Cream, and Toasted Almonds

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Quince cooked leisurely like this as it is in Turkey becomes a seductive compote. Once baked and covered with its own syrup, it will keep for weeks in the refrigerator.


  • 1⅓ cups superfine or baker’s sugar
  • 2 whole cloves
  • 3 tablespoons fresh lemon juice
  • 4 medium quince(s), about 2 pounds
  • Clotted Cream or 1 cup drained yogurt or crème fraîche
  • 2 tablespoons chopped toasted almonds
  • Ground dried orange peel and ground rosebuds (see Note), optional


  1. In an electric slow-cooker or a shallow 3-quart baking dish, combine the sugar, cloves, and lemon juice with 1⅓ cups water. Stir to dissolve the sugar.
  2. Wash the quinces; peel, halve, and remove the cores, reserving all trimmings. Place the peels, cores, and quince halves in the slow cooker or baking dish. Cover and cook on low or bake in a 250°F oven for 5 to 7 hours, until the fruit turns creamy pink. Turn off the heat and let cool before uncovering. (This allows the quince to re-absorb more of the syrup.)
  3. Use a slotted spoon to transfer the quince halves to a wide container. Strain the cooking liquid and boil it down to 1 cup. Pour over the quince. Store covered in the refrigerator. (Discard the peels and cores.)
  4. Serve the quince well chilled, with dollops of clotted cream, drained yogurt, or crème fraîche. Decorate with chopped toasted almonds. If desired, dust lightly with ground dried orange peel and rosebuds.