By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
259 cal · 140 min
Braised Quinces
Recipe GLPR3de8b82277dcac
Whole quinces slowly poached in a sweet syrup infused with lemon zest until they become tender and take on a beautiful rosy hue. This elegant dessert showcases the delicate flavor of the fruit and can be served warm or chilled.
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Ingredients
12 whole Whole quinces, peeled and cored
3½ cups Water
1¾ cups Sugar
strips Lemon zest strips
Directions
In a large heavy-bottomed pot or braising vessel, combine water and sugar. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar completely dissolves, about 5 minutes.
Add the lemon zest strips to the syrup and allow to infuse for 2 minutes, releasing the citrus flavor.
Carefully add the peeled and cored whole quinces to the hot syrup, ensuring they are submerged as much as possible. If needed, place a round of parchment paper directly on the surface to help keep them submerged.
Reduce heat to low and maintain a bare simmer, uncovered. Cook for 1.5 to 2 hours, occasionally rotating the quinces gently to ensure even cooking and coloring. The quinces are done when a fork easily pierces the flesh and they have turned a deep rose or burgundy color.
Remove from heat and allow the quinces to cool slightly in the syrup. Transfer to a serving dish and pour the warm syrup over them. Serve warm or at room temperature, ladling extra syrup over each portion.
Comments
Quinces are a real obstacle in Charlotte: you will not find them at Harris Teeter, Food Lion, Publix, Walmart, or ALDI year-round, and they appear sporadically at Kroger banners only in fall. Budget an extra stop at a specialty grocer or farmers' market, and plan this dish for October through November when they are in season. The recipe itself is cheap once you have the fruit—just sugar, water, and lemon—and the actual active time is short, but the 140 minutes of mostly unattended braising means you need an afternoon at home and a dish that does not reheat well; serve it fresh the same night or accept soft, tired fruit the next day. This is a beautiful dish if you live near quinces or time a farmers' market trip anyway, but it asks real logistical work from a Charlotte weeknight cook.
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