Quince Tarte Tatin

1:53 am on 10 April 2010

(Serves 6)


  • 2 large quince (or 3 small)
  • 1 cinnamon quill
  • 2 strips orange peel
  • pinch chilli flakes
  • 1/4 tsp cloves (whole)
  • 1 star anise
  • 150ml red wine
  • 300ml water
  • 150 g sugar
  • juice of 1 orange
  • pinch salt


Peel quince (saving peel for later) and core. Set aside.

Place the remainder of the ingredients in a suitable pot, and bring to the boil.

Place quince in a braising dish and cover with the spiced syrup and reserved quince peel. Cover the dish with baking paper and bake gently for 3/4 hour, or until soft.

Leave the fruit to cool in the liquid.

From Afternoons with Jesse Mulligan

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