Last updated on February 7th, 2025 at 11:29 pm

If you’ve ever wondered how to cook quince, you’re in the right place. This often-overlooked fruit may seem intimidating at first, with its hard, knobby exterior and tart taste, but with the right method, quince transforms into something extraordinary. In this guide, I’ll show you step-by-step how to make perfectly poached quince—a simple yet elegant preparation that highlights this unique fruit’s fragrant, floral flavour. Whether you’re new to quince or looking for a fresh way to enjoy it, this recipe will inspire you to make quince a regular in your kitchen.

how to cook quince poached quince with vanilla beans in syrup

Why Quince Deserves a Spot in Your Kitchen

Back when I was the baker at Langdon Hall, one of Canada’s most celebrated luxury hotels and restaurants, working with local ingredients was at the heart of everything we did. Quince quickly became one of my favourites to work with in the pastry kitchen, and it’s where I first learned how to cook quince. This beautifully fragrant fruit transforms when cooked—its tough, tart nature softens into something sweet, tender, and utterly delicious.

Later, while travelling in Spain, I discovered another incredible way to cook quince: turning it into membrillo, or quince paste. This thick, sweet paste is typically served alongside cheese, like manchego, and is a staple in Spanish cuisine. Learning how to make membrillo gave me a deeper appreciation for quince’s versatility, as its rich, concentrated flavour pairs beautifully with both sweet and savoury dishes.

One of the things I love most about quince is its versatility. Whether paired with fresh-baked sourdough and cheese, spooned over creamy vanilla ice cream, or enjoyed simply on its own, quince adds a touch of elegance to any dish. If you’ve ever wondered how to cook quince, this recipe for perfectly poached quince will show you just how easy and rewarding it can be.

Not only is quince a flavourful and versatile ingredient, but it’s also a unique fruit that can add a sense of seasonality and sophistication to your cooking. Quince is typically available in the fall and winter months, making it a perfect addition to your cool-weather recipes. Its aromatic qualities—hints of citrus, apple, and florals—make it unlike any other fruit, elevating both sweet and savoury dishes.

Quince is packed with natural pectin, which makes it ideal for jams, jellies, and syrups, adding even more variety to how it can be used in the kitchen. While it may not be as commonly found as apples or pears, quince is absolutely worth seeking out at your local market or specialty grocer for its unique ability to transform your dishes.

close up shot of poached quince on a spoon

What Is Quince?

Before we go through how to cook quince, we should talk about what makes this fruit so unique. Quince is a fruit that’s often overlooked, but it has a fascinating history and a unique role in the kitchen. Believed to have originated in Asia and the Mediterranean, quince has been cherished for centuries, appearing in ancient texts and traditional recipes across cultures. Its appearance is a bit rugged—think of a knobby, golden-yellow apple or pear—but its true beauty lies in what happens when you cook it.

Raw quince is incredibly tart and firm, almost inedible, but once heated, it undergoes a remarkable transformation. The fruit softens into a luscious texture, and its pale flesh deepens into stunning shades of pink or amber. Its flavour evolves into a unique blend of floral, citrus, and apple-like notes, making it a favourite for both sweet and savoury dishes.

Why Poach Quince?

Quince is something I’ve often cooked with while working in restaurants, but if you shop local like I do, you might run into it at your farmers’ market or a local fruit stand. It’s in season around the same time as apples and pears, yet it remains a bit of an under-the-radar ingredient. If you’ve ever picked one up and wondered how to cook quince, poaching is the perfect place to start.

How to Cook Quince: Why Poaching is the Perfect Method

You can’t eat it raw – Unlike apples or pears, quince is too hard and astringent straight off the tree. Cooking is essential to bring out its best flavour.
Poaching transforms it – The fruit softens, develops a deep floral aroma, and turns a stunning pink hue.
It’s incredibly versatile – Once poached, quince is ready to use in both sweet and savoury dishes.

How to Cook Quince: Ways to Use Poached Quince

Enjoy it as is – Serve it warm or chilled, straight from the syrup.
Use it in baking – Layer it into tarts, fold it into creams, or use it as a filling for doughnuts.
Get creative – Chop it into yogurt, spoon it over ice cream, or even try fermenting it into a honey soda (one of my all-time favourite uses!).
Don’t forget the syrup – Reduce it for a thick drizzle over desserts or brush it onto brioche buns before baking for extra flavour.

If you’ve ever wondered how to cook quince, poaching is one of the easiest and most delicious ways to do it. Whether you use it for breakfast, dessert, or something in between, poached quince is one of those ingredients that just keeps on giving.

a hotel pan of quince with quince poaching liquid

How to Cook Quince: The Perfect Syrup for Poaching

Ingredients You’ll Need

4000 grams	Water
2000 grams	Sugar
2 Whole	Vanilla Beans
1 Whole	Cinnamon Stick

Choosing Your Sweeteners and Flavours

The classic poaching syrup for quince is simple—water, sugar, vanilla, and a touch of spice—but there’s plenty of room for creativity. By switching up the sweeteners and adding other flavour elements, you can tailor poached quince to suit different dishes, from desserts to cheese pairings and even savoury applications.

White Wine Poached Quince

Poaching quince in white wine adds a delicate floral and fruity depth, making it perfect for serving with creamy desserts or soft cheeses.

Best pairings: Serve with mascarpone, crème fraîche, or a light almond cake.
How to adjust the syrup: Replace half the water with a dry or off-dry white wine, like Sauvignon Blanc or Riesling.

Red Wine Poached Quince

For a richer, deeper flavour, red wine-poached quince takes on a beautiful ruby hue and pairs wonderfully with bold cheeses and hearty dishes.

Best pairings: Serve with sharp cheeses like Manchego or Parmesan, or use as a topping for spiced cakes and tarts.
How to adjust the syrup: Replace half the water with a dry red wine, like Cabernet Sauvignon or Merlot.

Honey Poached Quince

Honey adds a natural floral sweetness and pairs beautifully with the fruit’s own fragrant notes.

Best pairings: Enjoy with Greek yogurt, oatmeal, or even drizzled over toasted sourdough with ricotta.
How to adjust the syrup: Replace some or all of the sugar with a high-quality honey. Start with 500g honey + 1500g sugar, adjusting to taste.

Other Flavour Enhancements

Spices – Try adding cardamom, star anise, or cloves for a deeper, spiced profile.
Citrus – Lemon or orange zest enhances the brightness of quince and balances its floral notes.
Herbs – A sprig of rosemary or thyme adds an unexpected savoury twist, perfect for pairing with roasted meats or cheese boards.

Experimenting with different sweeteners and flavours allows you to customize poached quince for any occasion—whether you’re making a simple breakfast topping or an elegant dessert centre piece.

Step-by-Step Guide: How to Poach Quince

Preparing the Quince

Quince requires a little extra prep work compared to other fruits, but the end result is absolutely worth it.

How to Peel, Core, and Slice Quince

Peeling: Use a sharp vegetable peeler or paring knife to remove the skin. Quince skin is thicker and tougher than apples or pears, so take your time.
Coring: Quince has a firm, woody core. Slice the fruit into quarters and use a sturdy paring knife or a melon baller to remove the core.
Slicing: Depending on your intended use, you can leave the quince in quarters or slice them into wedges. Keep in mind that thinner slices will cook faster.

coring a quince showing how to cook quince

NOTE: Don’t Toss Those Peels! Quince peels are packed with flavour and natural pectin, making them incredibly useful rather than waste. Here are a few ways you can use them:

Enhance Poaching Liquid – Add peels while poaching for extra flavour; strain before storing.
Make a Syrup – Simmer peels with sugar and water for 20–30 minutes, strain, and use as a drizzle or cocktail syrup.
Brew Quince Peel Tea – Steep dried or fresh peels in hot water for a subtly sweet, floral tea.
Boost Jam with Pectin – Boil peels in water, strain, and reduce to use as a natural pectin booster for homemade jams.
Candy Them – Blanch, simmer in sugar syrup, then toss in granulated sugar for a chewy snack or garnish.

Quince Poaching Liquid Ingredients:

Ingredients	Amount
Quince (peeled, cored, and quartered)	10 lbs (approx 15–20 quinces)
Water	4000g
Sugar	2000g
Vanilla Beans	2 whole (split & scraped)
Cinnamon Stick (Optional)	1 While

The poaching liquid is what infuses quince with flavour and helps it soften into that signature velvety texture.

How to Make the Syrup

In a large pot, combine all the ingredients from the ingredient list.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
Once the sugar has fully dissolved, reduce the heat to low to maintain a steady poaching temperature.

At this stage, your syrup is ready for the quince! Keeping the temperature low and steady ensures the fruit poaches evenly without breaking down too quickly.

How to Poach Quince in the Oven

Using the oven to poach quince provides steady, even heat, making it a great hands-off approach for perfect results.

How to Cook Quince: Oven Poaching

Preheat the oven to 300°F (150°C).
Arrange the quince – Drain the quince from the acidulated water and place them in a deep, ovenproof dish. Make sure they are fully submerged in the prepared poaching syrup.
Cover the dish – Use parchment paper (a cartouche) or a lid to keep the fruit submerged and prevent excess evaporation.
Bake for 2 to 3 hours, checking occasionally to ensure the quince is softening evenly. The quince is ready when a knife or cake tester slides in easily without resistance.

pouring the simply syrup on the quince to be poached

close up shot of how to cook quince by poaching quince

Cooling and Storing

Cool in the Syrup – Once the quince is tender, remove the dish from the oven and allow the fruit to cool completely in the syrup. This step enhances flavour and preserves the velvety texture.
Refrigerate for Longer Storage – Transfer the cooled quince to an airtight container, ensuring it remains fully submerged in syrup. Properly stored, poached quince will keep in the fridge for up to 1 month.
Reduce the Syrup for Extra Uses – The poaching liquid is just as valuable as the fruit! Simmer it down to create a thick, fragrant glaze for desserts, yogurt, ice cream, or even cocktails.
Freezing for Long-Term Storage – If you want to store it even longer, poached quince freezes well. Place the fruit and syrup in a freezer-safe container and store for up to 3 months. To use, simply thaw in the fridge overnight.

Tips for How to Cook Quince – the Best Poached Quince Every Time!

Perfectly poached quince should be tender, flavourful, and a gorgeous shade of pink or ruby red. Here are some key tips to ensure the best results every time.

1. How to Get That Deep Pink Colour

Low and Slow Cooking – Quince turns pink as it slowly breaks down in heat, so keep the temperature low and allow plenty of time. The longer it poaches, the deeper the colour.
Acid Helps Develop Colour – A splash of lemon juice or a few slices of orange in the poaching liquid can enhance the transformation.
Use the Right Variety – Some quince varieties naturally take on a deeper pink hue than others. If yours stays pale, don’t worry—it will still taste amazing!

2. Adjusting Sweetness to Your Taste

For a lighter, fruitier flavour, reduce the sugar slightly or replace some of it with honey.
For richer, deeper caramel notes, try using brown sugar, maple syrup, or a bit of molasses in the poaching liquid.
If the quince feels too sweet after poaching, a squeeze of fresh lemon juice can help balance it.

3. Common Mistakes to Avoid

Overcooking – Quince should be tender but still hold its shape. Cooking at too high a temperature or leaving it too long can make it mushy.
Not Submerging the Quince – If the fruit isn’t fully covered, it won’t poach evenly. Use a parchment paper cartouche or gently press the fruit down to keep it submerged.
Boiling Instead of Poaching – A rolling boil will break down the quince too fast, leaving you with an uneven texture. Keep it at a gentle simmer or lower for best results.
Skipping the Cooling Step – Letting the quince cool in the syrup allows it to absorb even more flavour.

Ways to Use Poached Quince

Poached quince is incredibly versatile—its floral sweetness and velvety texture make it perfect for both sweet and savoury dishes. Whether you enjoy it straight from the syrup or incorporate it into recipes, here are some of the best ways to use it.

How to Cook Quince: Serving Suggestions

For Breakfast

Spoon over Greek yogurt or oatmeal with a drizzle of poaching syrup.
Layer into overnight oats or chia pudding for a naturally sweet twist.
Serve alongside fresh sourdough toast with ricotta or mascarpone.

For Dessert

Use it as a filling for tarts, galettes, or pies.
Top ice cream, panna cotta, or cheesecake with sliced poached quince and a drizzle of reduced syrup.
Fold into cake batter or serve alongside warm almond cake or spice cakes.
Make quince sorbet by blending poached quince with a touch of its syrup and freezing.

For Savoury Dishes

Dice and mix into grain salads with nuts and fresh herbs for a sweet contrast.
Pair with cheese boards, especially with aged cheeses like Manchego, Gruyère, or blue cheese.
Serve alongside roasted meats (quince complements pork, duck, and lamb beautifully).

How to Cook Quince: Frequently Asked Questions

Can you eat quince raw?

No, quince is too hard and astringent to eat raw. Unlike apples or pears, it has a tough, grainy texture and a high tannin content that makes it unpleasantly tart. Cooking is essential to soften the fruit and bring out its natural sweetness and floral aroma.

Why does quince change colour when cooked?

Quince starts out pale but turns pink, orange, or even deep red when slowly poached. This is due to anthocyanins, natural pigments in the fruit that react to heat and acid. The longer you cook quince at a low temperature, the richer the colour becomes. Adding a bit of lemon juice or orange slices to the poaching liquid can also enhance this transformation.

How long can I store poached quince?

Frozen: Poached quince freezes well in its syrup for up to 3 months. Simply thaw in the fridge overnight before using.
Refrigerated: Store poached quince in an airtight container, fully submerged in syrup, for up to 1 month.

Poached Quince Final Thoughts

Poached quince is such a versatile ingredient, and I love experimenting with different ways to enjoy it. If you loved this guide for how to cook quince and you’re looking for the perfect thing to pair it with, check out my recipes for:

Sourdough Discard Pancakes – The tangy flavour of sourdough pancakes pairs beautifully with the floral sweetness of poached quince.
Whole Grain Sourdough Discard Waffles – Crisp on the outside, soft on the inside—these waffles are made even better with a warm topping of poached quince.
Sourdough Discard Crackers – One of my favourite ways to eat the poached quince is with cheese and crackers. Blue cheese, quince and crackers? Yes, please!!!

If you try this recipe on how to cook quince, I’d love to hear from you! Leave a comment below with your favourite way to serve poached quince, or tag me on social media so I can see your creations. And if you want more recipes like this, subscribe to my newsletter for the latest updates, baking tips, and new ideas straight to your inbox!