Ever since I started cooking with quinces a few weeks ago I’ve been dreaming up ways to enjoy this magnificent fruit.

So this Quince Meringue Pie is a kind of mish-mash of my Free-Form Apple Tart and my Mini Lemon Meringue Pies, using slow-roasted quinces.

Yes, roasting the quinces takes some hours. I’m not going to lie; this is not a dessert that can be made on the spur of the moment. But good things come to those who wait so think of this pie as the culinary equivalent of your perfect partner – chances are, it won’t be the first person you fall for.

Speaking of love, don’t you just love that fat wedge of meringue? I’m trying to reduce the amount of sugar I eat so I used way less sugar than usual and I didn’t miss it at all. This pie is perfect just as it is.

So tell me dear reader, what dessert are you willing to wait for?

Quince Meringue Pie

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Author: Christina Soong-Kroeger
Total Time: 4 hours 55 minutes
Yield: 6 servings 1x

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Description

This Quince Meringue Pie combines the rich flavors of slow-roasted quinces with a fluffy meringue topping, all encased in a golden puff pastry shell.

Ingredients

Units Scale

4 quinces
3 tablespoons verjuice
1/4 cup sugar
1 sheet frozen puff pastry
1 egg yolk, beaten
2 egg whites, at room temperature
1/4 cup sugar

Instructions

Preheat your oven to 140 degrees Celsius (120 degrees fan-forced). Line a baking tray with baking paper.
Peel the quinces, retaining the peels, and cut them into quarters. Core each quarter, retaining the cores.
Place the quince quarters, peels, and cores in a baking dish. Drizzle with verjuice and sprinkle with 1/4 cup sugar.
Cover the dish with foil and roast in the oven for 4 hours, or until the quinces are tender and have turned a deep red color.
Increase the oven temperature to 180 degrees Celsius (160 degrees fan-forced).
Roll out the puff pastry on a floured surface and line a pie dish with it. Trim the edges and prick the base with a fork.
Brush the pastry with the beaten egg yolk and bake for 10-15 minutes, or until golden brown. Remove from the oven and let cool.
In a clean bowl, whisk the egg whites until soft peaks form. Gradually add 1/4 cup sugar, whisking until stiff peaks form.
Arrange the roasted quince quarters on the cooled pastry base.
Spread the meringue over the quinces, making sure to seal the edges.
Return the pie to the oven and bake for 10-12 minutes, or until the meringue is golden brown.
Let the pie cool before serving.

Notes

Roasting quinces takes time, but it’s worth the wait for their deep red color and tender texture. Use less sugar in the meringue if you prefer a less sweet dessert. The pie can be served warm or at room temperature. Store leftovers in the refrigerator for up to 2 days.

Prep Time: 20 minutes
Cook Time: 4 hours 35 minutes
Category: Dessert
Cuisine: Mediterranean