❤ Loved in over 50,000 kitchens ❤

Free Sample on orders over $35

🇺🇸 USA: Free shipping on orders over $75

🇨🇦 Canada: Free shipping on orders over $90
Small Batch, Grand Flavor • Est. 1995

Baked Quince

Baked Quince
We do love some good quince. It's an underused fruit, and the firm flesh lends itself quite well to baking or poaching. In Olia Hercules' Ukranian cookbook,  Mamushka: Recipes from Ukraine and Eastern Europe, this recipe piqued our interest. You don't often see juniper used in desserts, and this was absolutely delicious!

From the Author: "My uncle had a quince tree in his garden and I have always had an overwhelming love for this fruit. We even used to eat it raw (yes, crazy, I know!) or chop it and turn it into jam. I do love it roasted or poached whole, though. Add some sea salt flakes and black pepper, remove the vanilla, and halve the quantity of sugar to make a delicious addition to roast duck."

Ingredients

Directions

Preheat the oven to 325°F/160°C. Place the water with the sugar in a saucepan, add the vanilla seeds and the pod to the pan with the cinnamon stick, star anise, and juniper berries, and cook over low heat, stirring regularly, until the sugar dissolves.

Cut the quinces in half, then cut in half again lengthwise and remove the core. Place the quince quarters in a medium baking dish. 

Pour the spiced syrup over the quinces. Cover with foil and pop in the oven for 1 hour, then uncover and cook until the quinces are soft and amber colored, 1 hour more. 

Serve this warm with ice cream.

Tags: Cassia Sticks Dessert Easy Fall Fruit Holiday Juniper Star Anise Vanilla
Previous Post Next Post

Related Posts

Our favorite ways to use Creole Spice

Our favorite ways to use Creole Spice

This time of year always brings to mind the food and flavors of New Orleans, so we’ve been breaking out our Creole Spice to capture some of that magic at home.  The origin of Creole seasoning is a collaboration of many different cultural food traditions including French, Spanish, Portuguese, Italian, a variety of African nations, and the Indigenous Peoples of the Louisiana region. The result is a layered, complex flavor with mild to medium heat and a whole lot of history. The base of any good Creole dish is celery, onion, and bell pepper — the “holy trinity” in both Creole and Cajun cuisine. Our Creole Spice blend starts there and layers on garlic, herbs, and chiles for a seasoning that feels right at home in gumbo, étouffée, and jambalaya.  Seasoned RiceFor one cup of dry long-grain rice, add one to two teaspoons of Creole Spice. Cook as usual. You can adjust the amount of spice to your taste. Shrimp MarinadeFor one pound of shrimp, combine ⅓ cup of olive oil, two cloves of minced garlic, a pinch of salt, and one tablespoon of Creole Spice in a large bowl. Toss in the shrimp and stir until well-coated. Marinate, covered, in the fridge for 15-30 minutes before cooking. Spiced MayoScoop half a cup of mayo into a small bowl, add Creole Spice one teaspoon at a time and stir in completely, tasting each time until it’s your desired flavor and consistency. Season with salt and a squeeze of lemon to taste. Use on sandwiches, burgers, and for dipping french fries or fried fish.

Learn more
Voodoo Jalapeño Poppers

Voodoo Jalapeño Poppers

We've had a bumper crop of jalapeño peppers from the garden this year, and that means POPPERS! Autumn is chile season, though jalapeños are readily available at the grocery store year round. The flavor buzz from these was well worth the effort of seeding all those little suckers, but do wear gloves! The warm bite of jalapeño with smoky paprika in the cheese and the Voodoo sprinkle on top of these poppers goes down well chased by a rich porter. Enjoy a whole platter by yourself while you watch the game like we did, or serve them up at your next fall fête.

Learn more
Harissa Spiced Pecans

Harissa Spiced Pecans

We never tire of whipping up different spiced nut combinations. Salty or sweet, hot or mild, there are endless combinations to try. Harissa Spiced Pecans are especially addictive, though, because they have it all: mild chile and smoky, savory spice, balanced perfectly with just enough brown sugar. These give a crunchy flavor punch to everything from garden salads to a pre-game cheese ball. But really, the best way to enjoy them is straight out of the oven.This recipe is easy to make and not too sweet. Spiced nuts are a welcome treat for last minute gatherings or entertaining.

Learn more