This is a very easy and flavorful autumn dessert. You can substitute any fruit liqueur or sweet red wine for the port. Serve with whipped cream or ice cream.

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Recipe Summary

prep:
5 mins
cook:
45 mins
additional:
10 mins
total:
1 hr
Servings:
6
Yield:
6 baked quince halves
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C).

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  • Press three cloves into each quince half. Place the fruit in a roasting pan cut-side down. Add the water, wine, and cinnamon sticks to the pan; sprinkle the sugar over the quince.

  • Bake the fruit in the preheated oven until lightly browned, about 35 to 40 minutes. Turn the quince right-side up and bake until tender, about 10 more minutes.

  • Remove the pan from the oven and let the quince cool slightly. Transfer each quince half to a plate and drizzle with a tablespoon of juices from the roasting pan and a dollop of whipped cream.

Nutrition Facts

144 calories; protein 0.7g 2% DV; carbohydrates 22g 7% DV; fat 5.1g 8% DV; cholesterol 18.1mg 6% DV; sodium 17.8mg 1% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
01/22/2010
This was my first time making or eating a quince so I wasn't sure what to expect. I also didn't have some of these ingredients so I used this recipe as a template. Here's what I did: I cut and cored the quince as directed. Then I lined a 13x9 pan with foil and poured in just enough water to cover the bottom of the pan splashed in some Gewurztraminer sprinkled in some cinnamon and sugar and placed the two halves of the quince face down and baked as directed. There wasn't any fluid left to pour over the quince. It was super tasty -- a lot like a baked apple with a very unusual delicious flavor. What I didn't realize at first but soon discovered was that the skin is completely edible. I would definitely have this again! Read More
(25)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/22/2010
This was my first time making or eating a quince so I wasn't sure what to expect. I also didn't have some of these ingredients so I used this recipe as a template. Here's what I did: I cut and cored the quince as directed. Then I lined a 13x9 pan with foil and poured in just enough water to cover the bottom of the pan splashed in some Gewurztraminer sprinkled in some cinnamon and sugar and placed the two halves of the quince face down and baked as directed. There wasn't any fluid left to pour over the quince. It was super tasty -- a lot like a baked apple with a very unusual delicious flavor. What I didn't realize at first but soon discovered was that the skin is completely edible. I would definitely have this again! Read More
(25)
Rating: 4 stars
12/23/2011
I have never eaten quince - in fact never saw one until last week at the grocery store. Purchased one to try and this simple recipe was my vehicle. I made with sherry not port. Quince really do have a floral taste! My husband turned the timer off a couple times so I'm not sure whether the recipe or user error caused these to take longer than anticipated to bake. My sauce was cooked off (but would have been delicious when I tasted the caramelized residue). Read More
(5)