Try interesting recipes with quince that you will definitely enjoy. Get inspired!

Are you a fan of treats made from different types of fruit? Then definitely try quince recipes.

Haven’t you had the chance to try this interesting ingredient yet? It is a pity.

It has a very characteristic taste, so your taste buds will rejoice with each subsequent bite.

Delight your loved ones, friends or even colleagues from work and make them something great for their teeth, for which they will adore you!

Quince and roast pork

Preparing meals in a slow cooker is a piece of cake, but you need to have the right ingredients. Try cooking this simple recipe, where the meat is seconded by an almost forgotten fruit in the form of quince. It tastes great and yet many housewives completely neglect it, which is definitely a shame. Take a look at other slow cooker recipes .


  • 2 tablespoons of extra virgin olive oil
  • 800 g pork neck
  • 1 red onion quartered
  • 2 – 3 large quinces, peeled, pitted, cut into wedges
  • 2 crushed garlic cloves
  • 2 cm piece of finely grated fresh ginger
  • 1 tablespoon whole fresh sage leaves
  • 1/4 cup honey
  • 1/2 cup dry sherry
  • 1 stick of cinnamon
  • 2 teaspoons of whole grain mustard
  • 140 g of applesauce
  • 1 and 1/2 cups couscous
  • 1 and 1/2 cup boiling water
  • 1/4 cup coarsely chopped pistachios
  • 1 peeled zucchini cut into thin strips
  • Fresh sage leaves for garnish


  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork slices and cook for 5 to 6 minutes, or until golden brown on both sides. Transfer to a plate.
  • Add onion and quince to the pan. Cook for 2 minutes. Add garlic, ginger and sage. Cook for another 1 minute, stirring constantly.
  • Stir in the honey and dry sherry, cook for 2 minutes and transfer to a slow cooker.
  • Add a cinnamon stick, mustard and applesauce.
  • Stir to combine everything. Add the pork. Cover with a lid and cook for 4 hours at a high temperature (or 8 hours at a low temperature). Turn the meat twice during cooking.
  • Just before the pork is done, pour the couscous into a heatproof bowl, cover with boiling water, stir and cover. Let stand for 5-7 minutes so that the liquid is absorbed into the couscous.
  • Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the pistachios and stir-fry for 2 minutes. Add zucchini and stir for 2 to 3 minutes or until softened.
  • Mix into the couscous, season with salt and pepper.
  • Transfer the pork to a cutting board and chop coarsely. Discard the cinnamon stick. Divide the couscous onto plates, add a portion of meat and quince, sprinkle with sage leaves and serve.

Tip: If you don’t know how to choose the right kitchen utensil for preparing such dishes, try taking a look at our slow cooker review .

Slow cooker quince.

Quince marmalade

This fruit is highly aromatic and can be said to be a cross between a pear and an apple, although it has a much firmer skin and structure. Considering that it is a rather hard fruit, it is usually consumed after heat treatment. This recipe is simple and the result may surprise you.


  • 1,600 g of fresh quinces
  • 5 cups of clean water
  • 5 halved chemically untreated lemons
  • 6 cups of sugar


  • Clean the skin of each quince with a damp cloth. Cut into quarters and remove the core and seeds. We do not throw it away, but wrap it in a piece of cloth or towel and tie it with kitchen twine.
  • Place the chopped quinces in a pot of water, along with the discarded cores and seeds inside the tea towel. Cut the lemons into thin slices and add to the pan.
  • Cook until the fruit is soft, about 45 to 60 minutes. We carefully monitor that the fruit does not boil.
  • Put the sugar in a stainless steel bowl and heat it in the oven for 5 minutes at 120 degrees, then stir it into the pot with the fruit.
  • Cook over medium heat, stirring constantly, until the solidification point is reached. The quince must be a deep pink color.
  • We put a plate in the fridge to cool, then put some marmalade on it and test the structure. If a shell forms on the surface and it flows in a lumpy state when the plate is tilted, it is ready for sterilization.
  • Divide the marmalade into prepared, sterilized, clean jars and tightly cap them. Using a cloth, turn the glass upside down and leave for 2-3 minutes, the lids should tighten.
  • When they cool down, wipe the jars, stick on the labels and store in a cool place, where the marmalade will last for at least 12 months.

Tip: After opening, put the marmalade in the fridge to cool and use within 2 to 3 months.

Recipe for quince marmalade.

Quince cheese

This delicious recipe is mainly prepared for Christmas. Although we are talking about cheese, the correct name is Membrillo, which is actually a thick sweet jelly made from quince. They have a high content of pectin, so we don’t need to add any other ingredients. Fruit and sugar are enough to make jelly.


  • 4 quinces
  • 350 – 400 g of sugar


  • Peel the quince, remove the seeds and chop roughly.
  • Put in a pot, cover with water and bring to a boil. Cook until they are soft.
  • Drain, transfer to a blender and blend to a smooth puree.
  • Scrape the finished puree onto a pan or a pot with a thick bottom.
  • Add the same amount of sugar as the weight of the quince to the mash/purée and mix well.
  • Cook very slowly for about 1 hour or until the paste turns a beautiful dark amber color.
  • Do not forget to stir regularly so that the mixture does not stick and burn.
  • Line a heat-resistant serving dish or baking dish with food foil and then scrape the paste into it.
  • We level the surface with a spatula, let it cool to room temperature, and then put it in the refrigerator, where the paste hardens into a solid block.
  • Once it hardens, it can be cut into smaller blocks and served with cheese or charcuterie, used as a thick spread on toast and crackers, but also as a filling for sweet pastries.
Membrillo quince paste.

Quince liqueur

Many people reject this fruit because it is very hard. That’s true, but that doesn’t mean we can’t enjoy it in different forms. The fact is that it has a wonderful aroma and a warm taste, we just can’t bite into it like a juicy apple.


  • 2 large quinces
  • 1 cup of sugar
  • 1 handful of rose petals
  • 1 stick of cinnamon
  • Vodka or brandy to top off the bottle


  • Wash the quince and remove the outer fluff with a soft cloth.
  • All quinces must be deep yellow in color. They must not be green, as they are almost tasteless.
  • Grate the quince into a quarter-liter glass. Put sugar, rose petals and a cinnamon stick on top.
  • Then fill the container with vodka or brandy so that the level reaches approx. 1 cm from the neck.
  • Close the glass tightly and shake as much as possible.
  • We place it in a cool, dark place where we let it infuse for 2-3 months.
  • Don’t forget to shake the glass at least two or three times a week.
Quince liqueur with a warm taste of autumn fruit.

Quince vejmrda

Horseradish, chutney (chatní in Czech), that’s what this delicacy can be called. Thanks to the type of fruit used, it will have a completely characteristic taste. The blend is delicious, refreshing and has just the right punch. It goes well with meat, but also with roasted vegetables.


  • 1 kg quince
  • 300 ml of dry white wine
  • 500 ml liter of fresh apple juice
  • 180 g of sugar
  • 30 g of fresh horseradish
  • 1 seedless chili pepper
  • Juice from 1 chemically untreated lemon
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sea salt with herbs
  • A pinch of white pepper (if you don’t have it, you can add black or four-colored pepper)


  • Wipe the quince with a dry kitchen towel to get rid of the hairs and then wash under running water.
  • Peel the fruit, quarter it, remove the cores and cut it into even wedges.
  • Bring the white wine and apple juice to a boil. Put the sugar in another pot and let it caramelize.
  • Pour in the mixture of apple juice and white wine. Add the quince and cook until the fruit is soft. until soft.
  • Take out half of the quinces and roughly chop them. We’ll put them aside for now.
  • Blend the remaining quince into a puree. Add grated horseradish, chili pepper and chopped quince, which we set aside before.
  • Bring to a boil and remove from heat. Add lemon juice, vinegar, herb salt and pepper to taste.
  • Pour the chutney into preheated glasses and seal immediately.
Quince horseradish.

Quick compote

Quince gets along very well with different types of spices, which is proven by this great recipe, which you will surely like to come back to from time to time.


  • 3 peeled quinces (seeded and cut into pieces)
  • 300 ml of water
  • 1 chemically untreated lemon
  • 1 stick of cinnamon
  • 1 star anise
  • 3 cardamom pods
  • 1 teaspoon of ground ginger
  • 1-2 tablespoons of maple syrup


  • Squeeze a lemon into 200 ml of water and immediately place the prepared quinces in the lemon water so that they do not turn brown.
  • Then drain the quinces, rinse them and put them in a medium-sized pan with the spices, maple syrup and 100 ml of water.
  • Bring to the boil, then cover and cook over a low heat for 20-30 minutes, until the quinces are tender.
  • Remove all the spices and serve while still warm on their own, as a side dish to salty food or for breakfast with porridge.
An easy recipe for spiced quince compote.


It is also called Cydonia oblonga (Cydonia oblonga), many of us do not even know it, despite the fact that this fruit tree has been known for more than 4,000 years. The fact is that this type of fruit is rather among the lesser known ones, which is a great pity.

It is an excellent ingredient for preparing aromatic marmalades and jams, which has a high pectin content. When we inhale its scent, we feel a combination of the intense aroma of apple and pear.

If we place one such fruit in a closed room, it can fill it with fragrance in a moment, similar to a candle that burns for several minutes. Unfortunately, it is not grown on a large scale, it can only be found in a handful of gardens, mainly in warmer areas.

Believe me, if you taste it raw, you’ll be grinning in a week. The quince fruit is very hard and bitter. However, once it undergoes heat treatment, its taste improves by 200% and you will not be able to praise it.

Where can you taste quince?

It is currently found mainly in the Mediterranean region and in Central Asia. In our country, it used to be grown on a large scale, but later gave way to apples. Otherwise, we can come across it in central Bohemia and southern Moravia.

There are even places where these fruits have become so-called planets. As for buying quinces, we certainly won’t find them in the regular network of distributors, but it is possible to buy various products made from them. Otherwise, it is a good idea to contact private growers if they will sell quince to you.

What do they contain?

To begin with, it is good to mention that they are directly inflated with pectin, which makes this fruit easy and quick to gel, and it is also an excellent ingredient from which you can make jelly in a purely natural spirit.

In addition to 10% sugar, they also contain vitamin C, provitamin A, group B vitamins, aromatic essential oils, bitter tannins, as well as minerals such as zinc, potassium, calcium, copper, iron and phosphorus.

What are the effects of these fruits?

  • Digestive support.
  • Help with stomach problems and inflammation.
  • Prevention of flatulence, loss of appetite and diarrhea.
  • Regulation of water content in the body.
  • Detoxification of the organism.
  • Lowering cholesterol.

What can be made from fruits?

  • Jam
  • Jam
  • Compote
  • Sweet cakes
  • Meat dishes
  • Skin masks
  • Dried fruits

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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