Savory Roasted Quince
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose quince that are heavy for their size and very fragrant for the best flavor.
- 2Do not peel the quince—the skin turns a beautiful rosy pink and helps the wedges stay intact.
- 3If your quince are exceptionally hard, add 5-10 minutes of covered roasting before the glaze step.
- 4Turn the wedges gently with a spatula to avoid breaking them apart.
- 5Reserve the roasted garlic cloves to spread on crusty bread or mash into the quince.
- 6The dish can be made a day ahead and reheated in a 180°C oven for 10 minutes.
- 7Leftover roasted quince store well in the fridge for up to 4 days in an airtight container.
Adapt it for your goals.
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.
spicedSpiced
Add a cinnamon stick and 2 star anise to the roasting dish for a warm, aromatic twist that pairs wonderfully with roasted pork or duck.
herb swapHerb swap
Replace rosemary with fresh thyme sprigs or a few fresh bay leaves for a subtly different herbal character.
veganVegan
Substitute honey with maple syrup or agave nectar; the result is equally glossy and delicious.
Why this is on our healthy list.
Rich in Dietary Fiber
Quince are an excellent source of pectin and fiber, which supports healthy digestion and helps maintain stable blood sugar levels.
High in Vitamin C
A single quince provides a significant portion of your daily vitamin C, supporting immune function and collagen production.
Antioxidant-Rich
The rosy pigments that develop during roasting indicate the presence of anthocyanins and other antioxidants that combat oxidative stress.
Heart-Healthy Fats
Extra-virgin olive oil supplies monounsaturated fats, which are linked to reduced inflammation and better cardiovascular health.
Frequently asked questions
No, leave the skin on. It softens during roasting, turns a beautiful rosy color, and helps the wedges hold their shape without falling apart.
