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Baked Quince

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The World Spice Cookbook Club is taking a trip through the varied cuisines of Eastern Europe this month… our selection for September is Mamushka: Recipes from Ukraine and Eastern Europe, by Olia Hercules! For more information and delicious recipes, check out Olia Hercules’s website.

We do love some good quince. The fruit’s firm flesh lends itself quite well to baking or poaching, as is the case in this recipe, and the addition of juniper to the spices piqued our interest. We decided to give it a try… and it didn’t disappoint!

Mamushka_Baked Quince

From the Author: “My uncle had a quince tree in his garden and I have always had an overwhelming love for this fruit. We even used to eat it raw (yes, crazy, I know!) or chop it and turn it into jam. I do love it roasted or poached whole, though. Add some sea salt flakes and black pepper, remove the vanilla, and halve the quantity of sugar to make a delicious addition to roast duck.”


Mamushka: Recipes from Ukraine and Eastern Europe is the September 2016 selection for the World Spice Cookbook Club. Mamushka: Recipes from Ukraine and Eastern Europe is currently available for purchase at our retail store and online.

Recipe and image from Mamushka: Recipes from Ukraine and Eastern Europe by Olia Hercules. Copyright © 2015 by Olia Hercules. Photographs copyright © 2015 by Kris Kirkham. Reprinted with permission of the publisher, Weldon Owen. All rights reserved.


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