Maple Chardonnay Slow Roasted Quinces

Recipe inspired by The Aristologist, Nigel Slater and Anabel Langbein.

Maple Chardonnay Slow Roasted Quinces

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 8


  • 2

    cups chardonnay (or other fruity white wine)

  • ¾

    cup white sugar

  • 8

    whole cloves

  • 4

    star anise

  • 1

    stick cinnamon

  • ½


  • ½

    cup maple syrup


1. Preheat the oven to 150 C with the rack on a low shelf. Rub off all the furry bits of the skin of the quinces, then peel and quarter them (you can leave the cores in or take them out - leaving them in makes the syrup set to more of a jelly). Immediately rub them with the cut lemon to slow the browning. They will still go a bit brown but this will get covered up when cooked. Place cut side down in a large baking tray. 2. In a medium sauce pan, heat Chardonnay, cloves, cinnamon stick, star anise and sugar over medium-high heat. Bring to a boil and simmer until sugar has dissolved. Mix in maple syrup and squeeze juice of 1/2 lemon. Pour over the quince quarters. 3. Cover the baking dish with foil and bake at 150 C for 3 hours until the quinces have turned in a ruby red colour and are soft. Serve warm or cold with ice cream, use on tarts or cakes or in a crumble.


Facebook Conversations