Spiced Quince soup

Today a sweet and easy to unusual fruit: spicy soup quince. Have you ever eaten Quince? I do not mean Quince jelly or Quince jam, but just the baked Quince. I like very much, because despite being cooked in water and sugar retain texture and a light acidity. Today I propose a dessert for all purposes, but made of stewed fruit. And’ a spicy soup of Quince and cranberry sauce with cinnamon, Orange Zest, star anise, cloves, Sichuan Pepper and Malvasia delle Lipari. When the quince is cooked, tender but soda, do you restrict the dense and glossy glaze sauce until a. I serve the fruit and hot sauce just warm up. The scent is intense and spicy, If you love this kind of dishes you must try it. Among other things, dessert is easy to prepare and very elegant. You could serve it with a little’ ice cream, to give a pleasant contrast of temperatures. And, If you want to try some sweet one with quinces, try the recipe tart with quince and chocolate.

Spiced Quince soup

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  • 5-6 quinces
  • 60 grams dried cranberries
  • half a pomegranate
  • natural mineral water as required
  • 100 ml of Malvasia delle Lipari
  • 80-100 grams granulated sugar (depends on how much you like sweet)
  • 1 clove
  • 3 Sichuan peppercorns
  • a cinnamon stick
  • a Berry of star anise
  • zest of Orange untreated


To prepare the soup spiced quince, you must first wash the quinces, Peel, cut them in half (Marilyn, be careful not to cut your hand) and then in quarters. Remove the seeds and the hardest parts and cut the quince slices not too thin.

Put the apples in a pan, cover with natural mineral water, join the Malvasia, the spices, the Orange rind and sugar and cook over high heat until the apples will not hold but still well boiled eggs.

Remove the apples from the cooking liquid and filter it, combine the dried cranberries (so that you reidratino) and boil over high heat until you have obtained a velvety frosting (If you want to shorten the time you can dissolve in the liquid the tip of a teaspoon of cornstarch or potato starch).

I suggest you serve quinces just warm or at room temperature, pouring over the cooking liquid piping hot. Garnish with pomegranate seeds. Garnish with a cinnamon and star anise and Bon Appetit!


If you want, to make the cake more complete, You can serve with a scoop of vanilla ice cream, that will give the dessert a nice hot-cold contrast. It will look like a cake fit for a starred restaurant.

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