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Spiced Quince and Apple Sauce

Scott Phillips

Yield: Yields about 4 cups

If you happen to see bumpy yellow quinces in the fall at your supermarket or farmer’s market, snatch them up; they make a wonderfully fragrant addition to plain old applesauce, and turn it a beautiful tawny-pink color. Vanilla bean and star anise lend even more complexity.

This recipe is excerpted from Fine Cooking in Season.


  • 2 medium quinces, peeled, quartered, and cored
  • 1/4 cup sugar, plus more to taste
  • 4 large sweet apples, such as Jonagold, peeled, quartered, and cored
  • One 3-inch cinnamon stick
  • 1/2 vanilla bean, split
  • 1/2 star anise


  • Put the quinces, 1/4 cup sugar, and 1 cup water in a heavy medium saucepan. Bring to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the quinces turn pink and are beginning to soften, about an hour.
  • Add the apples, cinnamon stick, vanilla bean, and star anise to the pan and continue simmering, covered and stirring occasionally, for another 45 minutes, or until all the fruit is very tender. Taste for sweetness and add a bit more sugar if needed.
  • Remove from the heat and let cool, then fish out the spices and discard. Mash with a potato masher or put through a food mill using  a medium disk. Serve slightly warm or cold.


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Reviews (1 review)

  • Hogan1 | 11/04/2013

    definitely double the recipe. it is wonderful! serve it warm! and do not put the applesauce through a sieve, much better lumpy with the tastes of the quince simply heavenly! serve it in glass bowls with a cinnamon stick. it got rave reviews by 2 diff dinner parties. so easy and an elegant upgrade from plain applesauce. enjoy!

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