Roast Quince with Maple Syrup

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

The quince is a wonderful fruit. It looks beautiful, the aroma when ripe is exquisite and it imparts its subtle flavour to a range of delicacies, like cottognata (quince cheese), pickled quince, ice creams and spicy relishes. The recipe given here is great served with whipped cream and a crunchy biscuit or with a rich goat’s or sheep’s cheese such as Golden Cross or Little Rydings. Only a few varieties of quince are grown commercially and most turn a deep red when cooked. One variety goes a rich golden colour, and this was used for the accompanying photograph.


  • 4 quinces
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 lemon (remove the rind with a potato peeler and juice it)
  • 150ml (5fl oz) maple syrup or honey
  • 350g (12oz) caster sugar


Set the oven to 180°C/350°F/Gas 4. Wash the quinces under warm water and rub off the fine fur if they are the variety that have it. Cut them in half and remove the hard core. Put the cinnamon, bay leaves, lemon peel and juice into a ceramic roasting dish and sit the quinces on top, cut side up. Drizzle the maple syrup over them and sprinkle with the sugar, then pour in enough hot water to come halfway up the fruit. Cover with foil, making a tight seal, and bake for 2 hours. Check after 90 minutes: the quinces are cooked when a skewer goes through them easily. Let them cool in their syrup as they are very fragile. In the fridge they will keep in the syrup for a few weeks.