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Baked quinces with ricotta cream by Victoria's Table

TIME TO READ: 1m 45s

Quinces are one of the forgotten autumn fruits that should be celebrated this time of year. 

The nobbly and slightly strange looking fruit is a real treat come autumn. Their distinctive flavour that’s sweet and delicate and the tropical perfume make this a beautiful contender for warm baked desserts that will make you smile.

When looking for quinces, choose those that are heavy and free of damaged skin. Quinces with an outer layer of fuzz aren’t fully ripe, but those with smooth skin and an even golden hue will be perfect for baking. As they’re baked, the creamy flesh will turn to a rosy, pink/orange colour and the flavour will be sweet.

This recipe by Viktoria’s Table is a beautiful way to make use of this delicious autumn fruit. It may take some time and care, but the aromatic sweet flavours will be well worth the effort.

Spiced baked quinces with ricotta cream

Baked quinces with ricotta cream
Baked quinces with ricotta cream

What you’ll need

  • 4 quinces, washed 
  • 2 cups water
  • 2/3 cups sugar
  • 1 vanilla bean
  • 2 cinnamon sticks
  • 10 whole cloves
  • 2-3 cardamom pods, cracked
  • One orange, peel 
  • 1/2 lemon, juiced
  • cup ricotta cheese
  • 2 tbsp honey
  • pinch of cinnamon
  • roasted, chopped pistachios for serving


What to do

1. Preheat the oven to 180°C.

2. To make the syrup: In a pot, combine water, sugar, spices, lemon juice and orange peel. Bring to the boil.

3. While syrup is heating, cut the quinces in half lengthwise carefully. Remove the pith and seeds. Arrange cut side up on a baking dish and pour the hot syrup over them.

4. Bake in the oven for 2- 2.5 hours. Bast the quinces with liquid every 1/2 hour and turn them over once or twice. The quinces will be ready when the colour transforms to pink and they become soft. The syrup should also thicken.

5. To make the ricotta topping: in a bowl, mix together the ricotta, honey and cinnamon. Keep in the fridge until ready to serve.

6. Serve the quinces warm with a scoop of cold ricotta cream on top. Finish with a garnish of chopped pistachios and a drizzle of warm syrup.


Recipe & images by Victoria’s Table

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