Clara Bennett Nigella Roast Quinces are made with fresh quinces and olive oil, showcasing the fruit’s floral aroma and rich, sweet-tart flavor. This recipe creates a caramelized, tender side dish or dessert component that’s both rustic and elegant. It takes about 1 hour and 15 minutes to prepare and serves 4–6.
Nigella Roast Quinces Ingredients
- 2–4 quinces, depending on size
- 4 x 15ml tbsp (60ml) olive oil (or other fat of your choice)
How To Make Nigella Roast Quinces
- Prep the Quinces: Quarter small quinces or cut large ones into eighths. Leave unpeeled and uncored; wipe off fuzz if needed.
- Preheat Oven and Heat Oil: Heat oven to 200ºC/180ºC Fan. Pour oil onto a lipped baking tray; warm in oven if using solid fat.
- Coat the Fruit: Toss the quince wedges in the oil on the tray to coat them evenly.
- Roast: Arrange wedges flat and roast for about 45 minutes to 1 hour, turning after 30 minutes.
- Check for Doneness: Quinces are ready when deeply golden and tender when pierced with a fork.
- Serve or Reheat: Can be served immediately or reheated for 15 minutes if made ahead.
Recipe Tips
- Don’t Peel or Core: The skin and core soften during roasting and add depth of flavor.
- Use Sharp Knife: Quinces are very hard raw—cut with care.
- Prep Ahead: Roast a day in advance and reheat under pork or with other roasts.
- Flexible Fat Choices: Duck fat adds richness; olive oil keeps it lighter.
What To Serve With Roast Quinces
Roast quinces pair beautifully with roast pork, lamb, or duck. For a vegetarian plate, they accompany grain salads or root vegetables well. You can also serve them with yogurt or ice cream for dessert.
How To Store Roast Quinces
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze in a sealed bag for up to 1 month. Thaw and reheat gently in the oven.
Roast Quinces Nutrition Facts
- Calories: 150
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Sugar: 6g
- Protein: 0g
- Sodium: 0mg
FAQs
Can I use other fruits instead of quinces?
No direct substitute, but apples or firm pears can offer a similar texture and roast well.
Do I have to peel quinces?
No, roasting softens the skins beautifully—no peeling needed.
Why are quinces hard to cut?
That’s natural—they’re dense raw, so use a sturdy knife and take care.
Can I sweeten them?
They caramelize naturally, but a drizzle of honey or maple syrup near the end is optional.
Do they need spices?
Not at all—the pure quince flavor is complex and aromatic on its own.
Nigella Roast Quinces
Description
Golden, honey-scented wedges of quince roasted until tender and caramelized—an easy and elegant addition to savory meals or sweet plates.
Ingredients
Instructions
- Cut quinces into wedges; leave skin and core
- Preheat oven to 200ºC/180ºC Fan
- Heat oil on baking tray
- Coat quince wedges in oil
- Roast 45–60 mins, turning after 30 mins
- Serve warm or reheat before serving
Notes
- No need to peel—skins soften when roasted
- Great with pork, lamb, or as a dessert
- Roast ahead and reheat before serving
- Quinces vary—check for fork-tender texture