Recipe for Spiced Slow-Cooked Quinces with Cinnamon

Slow-cooked quinces bring back memories. There’s something about the scent of them simmering on the stovetop that instantly makes me reminisce. Growing up, breakfast time became extra special for us when quince season had arrived. In terms of breakfast, it was my favourite time of year. My mum and aunt used to harvest boxes of beautiful quinces from our family‘s quince trees, to turn them into a delicious quince jelly. I still remember how beautiful the deep ruby colour looked when the sun hit it. 

While most of us will know quince paste from cheese platters, only few of us have tried cooking with this vintage type fruit. This recipe for spiced slow-cooked quinces with cinnamon is a nod to cozy memories. It’s simple, requires minimal prep, and fills the house with the comforting scent of cinnamon and warm spices. 

Why You’ll Love This Poached Quince Recipe

Rich flavour: Poached quinces have a unique tartness that balances beautifully with warm spices like cinnamon and cloves.

Versatile: Serve these spiced quinces over yogurt, with pancakes, or alongside a scoop of ice cream for dessert.

Minimal prep and involvement: You’ll only need a few basic tools and ingredients, making it an easy, no-fuss recipe. The quinces will slowly stew on the stove, transforming the hard fruit into a soft, fragrant delight.

Tools You May Need to Make This Recipe

Heavy-bottomed pot: The slow, even heat is key to coaxing out the flavors from the quinces.

Peeler: Quinces have a thick, rough skin, so you’ll need a sturdy peeler. A sharp knife will also do.

Knife: For slicing and coring the quinces.

Cutting board. A sturdy surface to work on. Choose a big board for the job to give yourself enough space to apply some force.

Ingredients for Slow-Cooked Quinces

Quinces. Hopefully it’s that time of the year where you can find quinces at your local grocery store. Choose firm, golden-yellow quinces for your quince recipes. Quinces are tart and a bit dry when raw, but they soften and sweeten beautifully when cooked.

Cinnamon sticks. Let’s be honest, any stewed fruit tastes better with a bit of cinnamon. If you don’t have cinnamon sticks at home, substitute with ground cinnamon.

Cloves. Cloves pair perfectly with any warm foods that taste of Christmas. 

Star anise adds a subtle, sweet liquorice note while slow cooking. 

Sugar. The easiest way to sweeten your quince slices is with a cup of sugar. Quinces are quite tart on their own, so this helps balance the flavours.

Lemon. We will need the finely grated lemon zest, as well as the lemon juice. If you don’t have lemons, orange zest and juice can be used to substitute. 

Bay leaves

Peppercorns

How to Make Spiced Slow-Cooked Quinces with Cinnamon

Peel the whole quinces using a sturdy vegetable peeler. Using a big, sharp knife, remove the cores and cut them into chunks. Quinces are quite hard, so be careful while cutting. Place quince pieces in a large bowl until we need them. 

Place your pot on the stove and add the cold water, cinnamon sticks, sugar and lemon juice and zest. Turn it on high heat. Keep an eye on the mixture to ensure the sugar dissolves and creates the base for our sugar syrup. Once it comes to the boil, add the whole cloves and remaining spices to the lemony water. 

Add your quince pieces and lower the temperature to low heat. Place a lid on the pot and allow the mixture to bubble away for the next 2-3 hours. Cooking time will depend on the size of your quince pieces. 

You know they’re ready once the fruit is soft and has a deep colour.

Remove the large spices. 

Serve the dish hot with your favourite breakfast or let it cool to room temperature before transferring to an airtight container. You can store quinces in the fridge for a few days. Last time I made them, we finished them over night.

What to serve with slow-cooked quinces

Pair this slow-cooked quince recipe with one of these recipes:

Fluffy sourdough pancakes

Gluten free pancakes

Homemade granola

Tips and Tricks to Make This Recipe a Success

Choose ripe quinces: Ripe quinces will be golden yellow and fragrant. Avoid green ones as they will be too firm and may not soften properly.

Don’t skimp on the spices: Quinces can handle bold flavors, so don’t be shy with the cinnamon, cloves, and any other spices you like.

Cook low and slow: The longer and slower the quinces cook, the softer and more flavorful they will become. If you‘re in a rush and simply cannot spare as much time, try this recipe on medium heat. You will however need to keep an eye on the amount of cooking liquid left to ensure your stewed quinces don‘t burn. If you find the spiced syrup to evaporate too quickly, add 50-100 ml water as often as needed until your quinces are done. 

Adjust sweetness: Taste your quinces toward the end of cooking. If they’re too tart for your liking, stir in a little more sugar or dash of honey or maple syrup.

Other breakfast recipes to try

Frequently Asked Questions

What is the best way to eat quince?

Quinces are best eaten cooked because they are quite hard when raw. Slow-cooked quinces with spices like cinnamon are delicious served with yogurt, ice cream, or even oatmeal. They also pair wonderfully with cheeses, especially something creamy like mascarpone or ricotta.

Do quinces need to be peeled?

Yes, quinces should be peeled before cooking. Their skin is tough and slightly fuzzy, making it unpleasant to eat even after cooking. A good vegetable peeler will make quick work of it. Try to avoid using a knife for peeling as knives easily slip on quinces hard skin. 

What flavors go with quince?

Quinces pair beautifully with warm spices such as cinnamon, cloves, and star anise. Citrus flavors like lemon and orange also complement their tartness. You can even add vanilla bean or a touch of ginger for extra warmth.

How long do you cook quince for?

If you’re using a slow cooker, quinces need about 6–8 hours on low. On the stovetop, they should simmer for about 2-3 hours until they are soft and fragrant. The key is patience—the longer they cook, the softer and more flavorful they become.

How do you know when a quince is ready to eat?

Quinces are ready to eat when they are soft and have turned a rich, amber colour. They should be tender enough to pierce with a fork easily. If they’re still firm and pale, they need more time to cook. For those overcooked quinces, take the extra step to blend them in a food processor. This will give you a delicious sauce to serve over waffles or stir into fresh yoghurt.