Quince Braised in Honey and Wine

In this rustic dessert the skins stay on the quinces (they disappear into softness), and you also leave the handsome core intact and eat around it with a knife and fork. Allow three ½-inch rounds per person, which is one large quince. (Be sure to use any pieces that aren’t quite presentable to add to tarts, compotes, ice cream or other desserts). Serve with crème fraiche or honey ice cream or something else that’s cold and creamy.
By | September 15, 2010


Heat the oven to 400°. Select a wide, shallow dish, like a round gratin dish, that will comfortably hold the quinces in a single layer with some doubling up if need be.

Rub the fuzz off of each quince, rinse, then slice crosswise into rounds about ½-inch wide or even a little wider. Leave the skins on or remove them with a paring knife.

Loosely arrange the rounds of fruit in a roomy baking dish. Tuck in the cinnamon sticks, drizzle over the honey, pour in the wine, then cover with foil. Bake for 25 minutes, then remove the foil and bake 20 minutes more. Check the fruit, turn the slices over and slosh the juices around, then return to the oven and bake until burnished and tender when pierced with a paring knife. In all this should take about an hour or an hour plus 15 minutes or so. In the end the juices will have cooked down to a dark syrup. 

Serve warm or a room temperature, alone or with cream, crème fraiche or ice cream. Be sure to spoon some of the syrup over the fruit.

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Ed note: Madison visited Phoenix in May for a celebration of the local peach harvest hosted by Slow Food Phoenix. We thoroughly enjoyed her visit and thought you’d appreciate her take on fall desserts...


  • 4 to 6 (about 2 pounds) ripe, fragrant quinces
  • ½ cup local honey
  • ½ cup dessert wine, such as Quady’s Essencia, Navarro’s late-harvest Riesling or from Arizona try the Coronado Dolce Veritas or the Sonoita Vineyard Angel Wings
  • 2 cinnamon sticks
  • 2 tablespoons butter
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