Growing up, fruits like quince were usually made into a jam or preserve to enjoy with butter and bread in the morning – and I absolutely loved it in their sweetened form. But did you know that quince can be cooked savory too?

These fruits, are visually similar to golden apples and have a texture that, for many, is more edible cooked. 

Quince has an ancient origin, with some stories pointing to quince as the forbidden fruit mentioned in the Biblical story of Adam and Eve in the Garden of Eden. Geographically, the fruit originated from Iran and the Caucasus region comprising of Armenia, Azerbaijan, Georgia, and parts of Southern Russia, but quickly spread to Europe by the Roman era. It appeared in savory meals cooked with meat and sweetened with honey.

This is a version of my Grandmother’s recipe, using quince fruits stewed with meat to enhance the flavor and render a delicious juicy dinner. 

This variation has no added sugar or honey, with the level of sweetness directly from the stewed apples and quince.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share! 🙂