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Maple Chardonnay Slow Roasted Quinces


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

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  • 8 8 quinces
  • 2 cups 2 cups chardonnay (or other fruity white wine)
  • 3/4 cup 3/4 cup white sugar
  • 8 8 whole cloves
  • 4 4 star anise
  • 1 stick 1 stick cinnamon
  • 1/2 1/2 lemon
  • 1/2 cup 1/2 cup maple syrup


Adapted from


Step 1

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.


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