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Baked quince with a serving of cream cheese and sprinkled with pistachios in a small, shallow beige bowl.

Baked Quince in White Wine, Star Anise, Cinnamon & Saffron Syrup

Chef Tripti
Trnsform humble quince into a luxurious dessert by baking it slowly in a fragrent syrup of white wine, soft brown sugar, star anise, cinnamon, and saffron. The result is a tender fruit infused with warm spice and floral notes - beautifully balanced with cool cream cheese and a sprinkle of pistachio for texture and contrast.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Modern European
Servings 4
Calories 418 kcal

Equipment

  • Oven-proof dish
  • Tin foil

Ingredients
  

  • 2 Quince
  • 100 g Soft brown sugar
  • 250 ml White wine
  • 100 ml Water
  • 2 Star anise
  • 1 Cinnamon stick
  • Saffron, a few strands
  • 200 g Cream cheese
  • 20 g Pistachio crushed
  • ½ Lemon for the juice

Instructions
 

  • Preheat oven to 180ºC (fan assisted)
  • Add the brown sugar, white wine, star anise, cinnamon, saffron, and water to a bowl or jug, and mix until the sugar dissolves. This is your syrup.
  • Wash and pat dry the quince.
  • Cut the quince in half lengthwise and scoop out the centre, removing the seeds and the tough part surrounding it. Remove the centre stem above it as well.
  • Rub the quince with lemon juice to stop discolouration. Repeat with the other quince.
  • Place the quinces face down in a baking dish, ensuring they do not overlap or rest on one another. Each quince half should be face down in the baking dish.
  • Pour the prepared liquid into the dish.
  • Cover with foil. This helps retain heat in the dish.
  • Bake in the preheated oven for one hour.
  • While the quince is baking, chop up the pistachio and set aside.
  • After one hour of cooking, remove from the oven. Remove the foil and turn the quince gently, facing upwards. Using a spoon, drizzle the syrup on top of the quince, till covered.
  • Return the quince back into the oven for 15 to 20 minutes. Keep an eye on it, we dont want the quince to get too much colour.
  • Once ready, remove the quince from the oven and pour the syrup over it again to moisten. The liquid will be syrupy by now, so it will remain on the top of the quince.
  • Serve the quince while still warm, accompanied by a quenelle of cream cheese and chopped pistachios.

Nutrition

Calories: 418kcal (21%)Carbohydrates: 49g (16%)Protein: 5g (10%)Fat: 20g (31%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 51mg (17%)Sodium: 173mg (8%)Potassium: 429mg (12%)Fiber: 3g (13%)Sugar: 27g (30%)Vitamin A: 742IU (15%)Vitamin C: 17mg (21%)Calcium: 105mg (11%)Iron: 2mg (11%)

NOTES

The nutritional data is for information only, generated by the Spoonacular API.
Keyword Baked fruit, Quince, Saffron
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