Spiced Quinces with a Mascarpone Cream
Elevate your dessert game with these luxurious Spiced Quinces with Mascarpone Cream—a perfect balance of warm spices and creamy indulgence. Tender, poached quinces bathed in a fragrant syrup infused with cinnamon, star anise, cloves, and vanilla are the stars of this elegant dish. Once simmered to a delicate rosy hue, they’re paired with a luscious mascarpone cream lightly sweetened with powdered sugar and kissed with a hint of ground cinnamon. Topped with a drizzle of the spiced syrup and an optional sprinkle of vibrant pistachios for added texture, this dessert is as visually stunning as it is delicious. Whether served warm or at room temperature, this seasonal treat makes an ideal choice for holiday gatherings or intimate dinner parties.
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Recipe Information
Ingredients
- 4 whole Quinces
- 200 grams Sugar
- 1000 milliliters Water
- 2 tablespoons Lemon juice
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 3 pieces Cloves
- 1 teaspoon Vanilla extract
- 250 grams Mascarpone cheese
- 2 tablespoons Powdered sugar
- 60 milliliters Heavy cream
- 0.25 teaspoons Ground cinnamon
- 2 tablespoons Chopped pistachios (optional, for garnish)
Instructions
Peel the quinces, cut them into quarters, and remove the cores. As you work, place the peeled quinces into a bowl of cold water with 1 tablespoon of lemon juice to prevent them from browning.
In a large pot, combine the water, sugar, and the remaining 1 tablespoon of lemon juice. Stir until the sugar dissolves.
Add the cinnamon stick, star anise, cloves, and vanilla extract to the pot. Bring the liquid to a boil, then reduce to a gentle simmer.
Add the quince quarters to the simmering spiced syrup. Cover the surface with a piece of parchment paper to keep the fruit submerged and simmer gently for about 50–60 minutes, or until the quinces are tender and have turned a rosy hue.
While the quinces are poaching, prepare the mascarpone cream. In a medium bowl, whisk the mascarpone cheese until smooth.
Add the powdered sugar, heavy cream, and ground cinnamon to the mascarpone and whisk until the mixture is light and fluffy. Keep the cream chilled until ready to serve.
Once the quinces are cooked, remove them from the syrup using a slotted spoon and set them aside to cool slightly. Optionally, simmer the syrup further to thicken if you prefer a more concentrated flavor.
To serve, place a couple of quince quarters on a dessert plate. Add a dollop of mascarpone cream on the side and drizzle with some of the spiced syrup. Sprinkle with chopped pistachios if using.
Serve warm or at room temperature and enjoy this delightfully spiced dessert.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 68.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
