Return to Main Recipes Page/Return to Home Page

Quinces, Baked w/Honey (P, KLP, TNT)
Source: Adapted from Suzy David's "The Sephardic Kosher Kitchen"
Serves: 6

6 quinces
Juice of 1 lemon in a large bowl of water
1 cup water

Wash and rub the quinces with a cloth to remove fuzzy down. Cut each quince from top to bottom, remove the core and seeds and drop into the bowl of acidulated water to prevent browning while working.

Place the quince halves cut side down in a baking dish in about 1/2" water mixed with honey. (If using sugar, sprinkle 1/2 of the sugar evenly over the quinces.) Bake for 20 to 25 minutes in a 375°F preheated oven.

Remove from oven, turn quinces over, spoon honey water over quinces (if using sugar sprinkle rest of sugar over quinces and spoon some water into the well of each quince). Add some water to baking dish if needed.

Return to oven and bake for at least another 20 minutes until soft but not mushy. I usually bake them for longer because I open the oven to baste them with honey water several times.

Take out of oven, turn quinces so cut sides are facing down again and let cool enough to eat.

When not counting calories, I then serve each quince half in a small shallow bowl with cut side up, dribble a little of the honey water over it, put a scoop of French vanilla ice cream in the well, dribble a little more honey water over the ice cream and top it off with some homemade whipped cream.

The quinces can be eaten still warm, reheated, at room temperature or even chilled.

Poster's Notes:
Different varieties of quince have slightly different flavors.

The original recipe calls for 8 to 10 tablespoons of sugar which will turn the syrup into a sort of jelly when it cools so I changed it to honey.

I often make quince this way from fruit from my own and friends' trees. It is my adaptation of Bimbrijos al Orno (Baked Quince) from Suzy David's "The Sephardic Kosher Kitchen."

Posted by Mikhoyel Basherives

Nutritional Info Per Serving: N/A