Baked quince with ricotta, honey and walnuts served on a plate

I can’t say quince has ever been one of my favorite fruits. 😁 I love the way it smells, and to me it officially announces the arrival of fall, but if I had to choose between a quince and… pretty much any other fruit, I’d probably pick the other fruit. 😂

That being said, I love experimenting in the kitchen, so I’ve given quince quite a few chances over the years.

My first experiment was chicken with quince. Le husband said it was good, but asked me not to make it again. 😂 Then I tried baked quince with mascarpone, and I remember waiting what felt like forever for the fruit to soften in the oven. I decided it was good, just not wait-an-eternity-for-quince-to-bake good.

Then I somehow ended up with quince in my kitchen again, and my mom gave me one very simple tip: boil the fruit briefly before baking it.

Well, that changed everything.

And that’s how this baked quince with honey and walnuts recipe came to be, with creamy ricotta added on top. It’s a simple fall dessert with tender quince, crunchy walnuts and just enough honey to bring all those flavors together.

And surprisingly, considering I just spent several paragraphs telling you how little I care for quince… I really liked it. 😁

Why You’ll Love This Baked Quince Recipe

First of all, the quince is much easier to cook if you use the little pre-boiling trick before putting it in the oven. No more staring through the oven door wondering why on earth it’s still hard. Been there, done that. 😆

I also love the combination of textures. The baked quince becomes tender and fragrant, the ricotta adds creaminess, and the walnuts give the dessert the crunch it needs.

Honey works particularly well with the slightly tart, floral flavor of quince without making the dessert overwhelmingly sweet.

And this is one of those easy fall desserts that doesn’t require pastry dough, complicated fillings or half the dishes in your kitchen. Perfect when you have a few quince sitting around and absolutely no idea what to do with them. 😁

Baked quince topped with ricotta and honey in a glass baking dish

The Secret to Tender Baked Quince

This was exactly what went wrong the first time I tried baking quince.

Quince is much firmer than apples or pears and takes considerably longer to soften. If you simply put raw quince in the oven, you may find yourself waiting quite a while for it to reach that lovely tender texture.

For me, the solution was to briefly boil the quince before baking it. It’s one of those ridiculously simple tricks I wish I had known from the beginning.

This gives the fruit a head start, so by the time it goes into the oven, it is already partially cooked. Baking can then finish softening the quince while allowing the honey and walnuts to work their magic.

Long story short: Mom was right. Again. 😂

Why Ricotta, Honey and Walnuts Work So Well

Simple baked quince with honey and walnuts is delicious on its own, but I particularly like this version with ricotta.

Ricotta has a delicate flavor and creamy texture, so it doesn’t overpower the floral taste of the quince. Instead, it balances it beautifully, especially if your fruit is on the tart side.

The walnuts add that much-needed crunch, while the honey ties everything together and adds just enough sweetness.

If you have a serious sweet tooth, you may want to drizzle a little extra honey over the top before serving. Personally, I like being able to taste the quince itself rather than turning the whole thing into a very sweet dessert.

Tips for the Best Baked Quince

Choose ripe, yellow and fragrant quince whenever possible. The more aromatic the fruit is to begin with, the more flavorful your finished dessert will be.

Don’t rely exclusively on the cooking time when deciding whether the quince is done. Depending on the variety, size and ripeness of the fruit, it may need slightly more or less time. The fork test is your best friend here. 😁

Let the baked quince cool slightly before serving. I prefer it warm rather than piping hot—the flavors come through better, and the ricotta keeps its lovely creamy texture.

And I wouldn’t skip the walnuts. Technically, you can, but that crunchy contrast makes a huge difference next to the tender fruit and creamy ricotta.

Baked quince with ricotta, walnuts and honey, photographed from above

What Can I Use Instead of Ricotta?

If you don’t have ricotta, well-drained cottage cheese can work as an alternative. For a smoother texture, you can blend it first. It won’t taste exactly the same, but it’s probably the easiest substitute.

For something richer and creamier, mascarpone is another option. In fact, mascarpone was involved in one of my very first baked quince experiments. 😁

For this particular recipe, though, I prefer ricotta because its mild flavor lets the quince remain the star of the dessert.

How to Serve Baked Quince with Ricotta

I like this quince dessert best served warm, with a little extra honey drizzled over the top and the walnuts still crunchy.

You can also eat baked quince cold, straight from the refrigerator, but I find that both its texture and aroma are better if you let it come closer to room temperature first.

It’s exactly the kind of dessert I want on a chilly fall afternoon, especially when quince starts appearing at farmers’ markets and somehow a few inevitably make their way into my kitchen. 😁

Frequently Asked Questions

Why do you boil quince before baking it?

Quince has very firm flesh and takes longer to soften than fruits such as apples or pears. Briefly boiling it before baking gives the cooking process a head start and makes it easier to achieve a soft, tender texture in the oven.

Can I make baked quince without ricotta?

Absolutely. You can serve the baked quince simply with honey and walnuts. Ricotta makes the dessert creamier and a little more substantial, but it isn’t essential if you prefer a simpler version.

Can I substitute the walnuts?

Yes. Hazelnuts, almonds or pistachios would all work well. The flavor will obviously change, but the idea is to keep some kind of crunchy element to contrast with the soft baked fruit.

How do I know when baked quince is done?

Use a fork to test the thickest part of the fruit. The quince should be tender and the fork should slide in easily. Don’t rely solely on the baking time, as quince can vary quite a bit in size, variety and firmness.

More Fall Desserts to Try

Since the oven is already on and we’re officially in fall dessert mode 😁, you might also like my apple pie with honey and no refined sugar.

Or, if you want something completely different but still firmly in the I want this with coffee on a chilly day category, try my cinnamon rolls.