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Slow-roasted quince with ricotta and pistachios | www.viktoriastable.com

Slow-roasted quinces with ricotta and pistachios

Slow-roasted quinces with ricotta and pistachios - with their intoxicating floral aroma, and soft, melt-in-your-mouth sweet flesh, these slow-roasted quinces, topped with honey ricotta, and pistachios are sure to become your favorite fall dessert recipe! 

Course Dessert
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 8
Calories 155 kcal
Author Viktoria

Ingredients

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

Instructions

  1. Preheat oven to 350° F.
  2. Prepare the syrup by combining the water, sugar and spices + lemon juice and orange peel into a pot, and bring to a boil.
  3. While the syrup is heating, wash the quinces to remove the fuzzy layer, then carefully cut them in half, lengthwise, and remove the pith and seeds.
  4. Arrange the quince halves, cut side up, on a baking dish (not too shallow), and pour the hot syrup over them.
  5. Bake in the oven for 2 - 2 1/2 hours, basting them with the liquid every 1/2 hour or so, and turning them over once or twice. They should become pinkish and very soft, and the syrup will thicken (see notes).

  6. While the quinces are roasting, prepare the topping by mixing the ricotta cheese with the honey and a pinch of cinnamon, and keep in the fridge until ready to serve.

  7. Serve the quince halves while still warm, with a scoop of the cold honey ricotta cream, and top with chopped pistachios. Drizzle the syrup over.

Recipe Notes

Depending on the size and hardness of the quinces, they may take longer, or shorter to bake. Small ones will become soft after about an hour, but DO NOT be tempted to remove them from the oven yet - wait till their color changes to an orange-pink, and the syrup thickens (one more hour at least).