Baked Quinces


Baked Quinces

“The Superdevil is at least 6 inches taller, he has a flying motorcycle and a jar of marmelade that we believe forces you to commit adultery.”


The quince is a lone member of the Cydonia kind of the Rosaceae family. The most common varieties of quinces are the Missouri Mammoth, Smyrna and Portugal. These fruits are extremely rich in taninns, pectins and excelent sources of vitamin C. Although not very demanding when it comes to it’s growing, the quince tree develops better in places with long winters and hot summers, but it adapts quite well to different types of soil. It is actually a tree of very easy maintenance and very resistent to the dry, not even tolerating too much water. Not very surprising, considering this is a natural tree from Central Asia and northern Iran.

It seems that the ancient greeks were already big fans of doing marmelade themselves… I swear I was not trying to be ironic here. 4000 years before Jesus Christ was born, people were already addicted to marmalade.

Such a good looking quince

In Ancient Greece, the fruit was used to treat several stomach and skin infections. It was also one of the most popular offers to the gods, due to it’s peculiar parfume. Actually I think people would just taste that sh*t raw and then offer it to the gods – “Hmmm, such a good looking quince! It smells so good! Holy f*ckaroni, this tastes like sh*t! It feels like I just licked a board full of splinters and then cleaned my thong with a burlap bag! I think Demeter is having an offer tonight…”

In The Kitchen

quinces 1The picking period of this spectacular fruit is quite short and happens, normally, during the Fall, in the north hemisphere. In Portugal it usually happens from September to November, before the first frosts.

The quince is one of the few edible fruits that is not very appreciated in it’s pure form, at least not in Portugal. Seriously dude, if you like raw quince, you have problems.

The quince meat is extremely tough and bitter and, because of that, it is normally eaten poached, broiled, baked or, the most popular form, in marmalade.

Unfortunately today’s recipe will not be marmalade. I say unfortunately because I really love marmalade and most of the products avaiable in supermarkets are normally loaded with refined sugars. Yes, I know you can also find light versions of it, but light just means replacing the refined sugar with artificial sweetner. And so, I would really like to develop and quinces 2share a healthier marmalade, but as many of you already know, I love In Norway. Quince is not a very popular fruit around here and besides super hard to find, is expensive as f*ck. On the top of that, most of it is imported from Turkey and, like all the fruit that comes to Norway, they import it extremely green, very far away from it’s optimal ripening point. And the taste is very inferior to the Portugal quince variety.

Anyways, I promise I will share a marmalade recipe when I’m in Portugal, but for today I’ll leave you guys with a super tasty and healthy recipe, excelent to garnish your breakfast and other winter dishes 🙂

By the way, did you know that the word marmalade actually comes from the portuguese word marmelada? It’s actually the word we give to quince (marmelo in portuguese) jam. Yes, we gave the world marmalade. We f*ckin rock.

Baked Quinces


4 Quinces
1 TSP of grounded Cardammom
1/2 TSP of grounded Ginger
1/4 TSP of grounded Cloves
1 TSP of grounded Cinnamon
1 TBSP of Blackstrap Molasses
Pinch of Nutmeg
Lemon Juice


  • Peel and pit the quinces, slice in wedges (like 8 parts or something) and keep it in water with lemon juice;
  • Drain the water and season it with the spices;
  • Mix in the molasses;
  • Bake it on 180ºC for about 15/20 minutes or until they are nice and tender;
  • Serve it warm or let it cool down and keep it in a closed jar in the fridge;

quinces 3

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And keep it green. Keep it real!

quinces 4 quinces 5

Caloric Breakdown:

(The whole recipe is one service)

Azul – 95% Carbs

Vermelho – 2% Fat

Verde – 3% Protein


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