Slow Roasted Quinces with Greek Yogurt & Pistachio

It’s definitely quince season, flavourful and perfectly roasted ones.

This slow roasted quinces recipe is here to honour these beautiful fruits, so underrated most of the times. Are you ready for it? 🙂

I got lucky this season, for my mom sent me, all the way from Romania, a nice bag of freshly picked quinces. Unfortunately here in Germany quinces are almost non existent, or you can only find them at the Turkish supermarket.

The most popular quinces recipes I grew up with was the quince preserve, a slow cooked fruit until it reached a rosy colour, which was then enjoyed with creamy butter and a delicious homemade bread. Also chewing on a raw quince was an activity I used to do from time to time.

But I decided I wanted something more from the fruits I had at hand, so I went for a slow roasted version this time, and topped the quinces with a nice dollop of Greek yogurt and roasted pistachios.

The quinces will soften almost to perfection in an autumn inspired syrup: a mix of cardamom pods, cloves, cinnamon and lemon juice. I wish I could send you the smell in my kitchen while I’m roasting this quinces. It’s so cozy and warm.

Tips for the perfect roasted quinces

I know quinces are not one of the most popular fruits you can find in any market, and I feel like they are definitely underrated in the Western cuisines. So please, whenever you find some available at your local supermarket or at the farmers market, try this recipe out, or at least, enjoy a nice raw quince.

And as you know that all the nice and delicious things in life don’t come in a split second, this slow roast will need some time to yield the softest and flavourful quinces you’ve ever had. So be patient with it, and thank me after 🙂

When ready, serve them warm with creamy Greek yogurt and few roasted pistachios on top. Mhmm, these roasted quinces just melt in your mouth!

I’ll leave you now with the recipe.

Let me know in the comments area if you try out this one. I’d love to hear your thoughts.

Love,

Cori

Print Recipe

Slow Roasted Quinces with Greek Yoghourt & Pistachio

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By Cori Costache – Serves: 3-4

Prep Time: 15 mins – Cooking Time: 2h45 mins

This slow roasted quinces recipe is here to honour these beautiful fruits, so underrated most of the times.

Ingredients

• 3 medium sized quinces
• 2 cups water
• 135g sugar
• 6-7 cloves
• 5 cardamom pods
• 1 cinnamon stick
• 1/2 lemon
• 1 tsp lemon zest
• 150g greek yogurt (for serving)
• 1 handful pistachios, roasted

Instructions

1

Preheat oven to 170°C/350°F.

2

Thoroughly wash the quinces. Halve them and rub the flesh with the lemon to prevent them from browning. Remove the core and the seeds.

3

In a saucepan prepare the syrup by mixing the water, sugar, spices, 2 tsp lemon juice and the lemon zest. Bring to a boil.

4

Separately, in a roasting tray (not a shallow one) arrange the halved quinces. Add the already boiled syrup on top and transfer into the oven.

5

Slowly roast them for 2 h-2 h 3/4, until the syrup has thickened and the quinces turned pinkish, with a very soft texture. Turn them over a few times and pour some syrup over them with a spoon from time to time.

6

While the quinces are roasting, prepare the pistachios. Add them in a hot skillet and roast them for 5 minutes. Chop them and set aside for later.

7

Serve the roasted quinces warm with a creamy Greek yogurt on top and roasted pistachios.

Notes

What's left can be refrigerated up to 3-4 days. Reheat before serving.