Slow Cooked Quinces

As autumn sets in and the approaching winter is apparent, I cannot get enough of quince. 

This recipe is actually my mother's. She and my father make verjuice on their Yarra Valley vineyard and it is the most glorious thing to poach fruits in. Verjuice comes from the French 'verjus' or 'green juice' and is made from pinot grapes when they reach 'veraison' which is when they are half green, half ripe purple. The combination of sweet and tart in the liquid is incredible and with the added vanilla beans and spices, makes for such a warming delight. 

I originally wrote this out for Gewurzhaus' website as you can substitute the whole spices for their Gluhwein spice mix, but if you're not near a store, the mixture of whole cloves, vanilla bean and cinnamon sticks is perfect.


750ml verjuice

1 cup brown muscovado sugar

1 vanilla bean

10 cloves

1 cinnamon stick

3 quinces

How to Cook

1. Preheat oven to 120°C.

2. In a large casserole pot, bring verjuice to a gentle boil. Add sugar and stir to dissolve. Spoon Glühwein Gewürz into infuser bag and seal as recommended. Place infuser bag and vanilla bean in the verjuice and allow to simmer, while you prepare the quinces.

3. Peeling quinces is optional, but visually more appealing when serving. If peeling, keep the peel and add to the pot as well as it adds to the richness of colour.

4. Carefully halve, core and thinly slice (about 5mm thick) the quinces, popping the slices straight into the casserole pot as you go to prevent browning.

5. Making sure all quince slices are covered in liquid – add some extra verjuice or water if not -, cover with lid and place in oven for about 5 hours, or until soft and a rich ruby colour.

Serve warm with cream or ice cream or chilled on granola with yoghurt. Quinces can be refrigerated for up to a month.



Katherine Hamer