Savory Roasted Quince

Name: Savory Roasted Quince
Prep time: 10 min
Total time: 1 h
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 3 pcs quince (large, firm, washed); 3 tbsp olive oil; 6 pcs garlic (cloves, skin on, lightly crushed); 3 pcs fresh rosemary (sprigs); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 1 tbsp honey; 0.5 pcs lemon (juice only); 2 tbsp parsley (fresh, roughly chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Tender, caramelized quince wedges roasted with fresh rosemary, garlic, and a drizzle of olive oil until golden and fragrant. The quince transforms from pale and astringent to soft, rosy-hued, and naturally sweet-savory, making an elegant autumn side dish that pairs beautifully with roasted meats or a grain salad.

PREP

10m

COOK

SERVES

1 CUP

229 cal

SERVINGS

INGREDIENTS

For 4 servings

3 pcsquince · large, firm, washed3 tbspolive oil6 pcsgarlic · cloves, skin on, lightly crushed3 pcsfresh rosemary · sprigs½ tspsalt1 pinchblack pepper · freshly ground1 tbsphoney½ pcslemon · juice only2 tbspparsley · fresh, roughly chopped, for garnish

NUTRITION · PER SERVING

229

CALORIES · 1 CUP

Protein1g · 2%

Carbs36g · 63%

Fat11g · 43%

Fiber4g

Sugar21g

Saturated fat2g

Cholesterol0mg

Sodium300mg

Potassium418mg

Phosphorus41mg

How we calculate →

METHOD · 6 STEPS

prep
Preheat the oven and prepare the quince.
1.Preheat the oven to 190°C (375°F).
2.Halve each quince, core it, and cut into 1-inch thick wedges. No need to peel.
TIPLeave the skin on — it helps the wedges hold their shape and adds a beautiful rosy color as they roast.
mix
Toss quince with seasonings.
In a large baking dish, toss the quince wedges with olive oil, salt, and black pepper until evenly coated. Nestle the crushed garlic cloves and rosemary sprigs among the quince.
roast
Roast until tender and caramelized.
Roast for 40 minutes, turning the wedges once halfway through. The quince should be fork-tender and the edges lightly caramelized.
TIPQuince varies in density — if the wedges still feel firm after 40 minutes, roast for an additional 10 minutes until soft.
mix
Glaze with honey and lemon.
1.Remove the baking dish from the oven.
2.Drizzle the honey and lemon juice over the hot roasted quince.
3.Toss gently to coat every wedge in the glossy glaze.
roast
Roast for a final 10 minutes to set the glaze.
Return the dish to the oven and roast for 10 more minutes until the honey-lemon mixture bubbles and the quince takes on a deep, jammy hue.
garnish
Finish with fresh parsley and serve warm.
Remove the rosemary sprigs. Transfer to a serving platter, scatter the chopped parsley on top, and serve warm.
TIPDon't discard the roasted garlic cloves — squeeze the soft, sweet flesh out and spread it on the quince or crusty bread.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose quince that are heavy for their size and very fragrant for the best flavor.
2
Do not peel the quince—the skin turns a beautiful rosy pink and helps the wedges stay intact.
3
If your quince are exceptionally hard, add 5-10 minutes of covered roasting before the glaze step.
4
Turn the wedges gently with a spatula to avoid breaking them apart.
5
Reserve the roasted garlic cloves to spread on crusty bread or mash into the quince.
6
The dish can be made a day ahead and reheated in a 180°C oven for 10 minutes.
7
Leftover roasted quince store well in the fridge for up to 4 days in an airtight container.

RECIPE VARIATIONS

Adapt it for your goals.

sugar free

Sugar-free

Omit the honey and add 1-2 tablespoons of balsamic vinegar in the final glaze for a tangy, low-sugar version that still achieves a beautiful caramelization.

spiced