Baked Quince with Cinnamon Recipe

Recipesfull introduces to you: Greek Recipes. (Baked Quince with Cinnamon Recipe). This is a very easy and flavorful autumn dessert. You can substitute any fruit liqueur or sweet red wine for the port. Serve with whipped cream or ice cream.

Brief

Prep 5 mins

Cook: 45 mins

Additional: 10 mins

Total: 1hr

Servings: 6

Yield: 6 baked quince halves

Baked Quince with Cinnamon Recipe

Ingredients

3 quince

unpeeled

washed

halved and cored

18 whole cloves

1 ½ cups water

½ cup port wine

3 cinnamon sticks

⅓ cup white sugar

⅓ cup heavy cream

whipped

Greek Couscous

World Cuisine

Directions

Step 1

Preheat an oven to 375 degrees F (190 degrees C).

Step 2

Press three cloves into each quince half. Place the fruit in a roasting pan cut-side down. Add the water wine and cinnamon sticks to the pan; sprinkle the sugar over the quince.

Step 3

Bake the fruit in the preheated oven until lightly browned about 35 to 40 minutes. Turn the quince right-side up and bake until tender about 10 more minutes.

Step 4

Remove the pan from the oven and let the quince cool slightly. Transfer each quince half to a plate and drizzle with a tablespoon of juices from the roasting pan and a dollop of whipped cream.

Nutritional Information

Baked Quince with Cinnamon Recipe

Servings Per Recipe:6

Calories: 144.1

% Daily Value *

Protein: 0.7g 2%

Carbohydrates: 22g 7%

Dietary Fiber: 2.7g 11%

Sugars: 11.3g

Fat: 5.1g 8%

Saturated Fat: 3.1g 15%

Cholesterol: 18.1mg 6%

Vitamin A Iu: 221.7IU 4%

Niacin Equivalents: 0.2mg 2%

Vitamin C: 7.1mg 12%

Folate: 2.2mcg 1%

Calcium: 51.1mg 5%

Iron: 0.8mg 4%

Magnesium: 8.3mg 3%

Potassium: 127.6mg 4%

Sodium: 17.8mg 1%

Calories From Fat: 46.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.