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Clove-Poached Quince with Rose Cream & Pistachio Crumb

Fragrant, deeply hued, and gracefully spiced — quince slowly poached with clove, citrus, and vanilla becomes soft and jewel-toned. Finished with a light rose-scented cream and crunchy pistachio crumb, this dessert is exotic yet refined.
Course Dessert
Cuisine Middle Eastern-fusion
Prep Time 15 minutes
Cook Time 45 minutes
chill time 2 hours
Total Time 3 hours
Servings 4
Calories 210kcal

Ingredients

  • Poached Quince
  • 2 large quince peeled, halved, and cored
  • 2½ cups water
  • 1 tbsp allulose or Swerve® granular adjust to taste
  • ½ lemon sliced
  • 4 whole cloves
  • ½ cinnamon stick
  • 1 tsp vanilla extract or seeds from ½ pod
  • Optional: 1 tsp rosewater for infusion after poaching
  • 🌸 Rose Cream
  • ½ cup whipped coconut cream or heavy cream
  • ½ tsp rosewater food grade
  • 1 tbsp Swerve® Confectioners or allulose
  • Pinch sea salt
  • 💎 Pistachio Crumb
  • ¼ cup chopped pistachios
  • 2 tbsp almond flour
  • 1 tbsp melted coconut oil
  • Pinch cardamom or cinnamon
  • Pinch salt

Instructions

  • Step 1: Poach the Quince
  • In a medium saucepan, combine water, lemon slices, cloves, cinnamon stick, and sweetener.
  • Bring to a low simmer, then add quince halves cut-side down.
  • Simmer covered for 45–60 minutes, flipping once, until fruit turns amber-pink and is tender but not mushy.
  • Turn off heat. Stir in vanilla and optional rosewater. Let quince cool in poaching liquid for full flavor.
  • Step 2: Make Rose Cream
  • In a bowl, whip coconut or dairy cream with rosewater, powdered sweetener, and salt until soft peaks form.
  • Chill until ready to use.
  • Step 3: Prepare Pistachio Crumb
  • In a skillet, toast almond flour and pistachios in melted coconut oil over medium heat.
  • Add pinch of cardamom and salt. Cook 3–4 minutes until golden and fragrant.
  • Cool on parchment — will crisp slightly as it cools.
  • Step 4: Plate the Dessert
  • Place warm or chilled poached quince half in a shallow dish.
  • Top with a generous spoonful of rose cream.
  • Sprinkle pistachio crumb generously around or over top.
  • Garnish with dried rose petals, edible gold, or a fresh mint leaf if desired.

Notes

Nutrition Facts (per serving, with cream & crumb)

(FDA-compliant, estimated)
  • Calories: 210
  • Total Fat: 16 g
  • Saturated Fat: 6 g
  • Carbohydrate: 12 g
    • Fiber: 3 g
    • Sugar Alcohols: 5 g
    • Net Carbs: 4 g
  • Protein: 2 g
  • Sodium: 30 mg
Note: Quince is naturally higher in carbs than berries or apples but becomes lower-GI when paired with fat and fiber.

📦 Storage & Make-Ahead

  • Poached Quince: Refrigerate in syrup up to 4 days
  • Rose Cream: Make day-of, keeps chilled 24 hours
  • Pistachio Crumb: Store airtight, 3–5 days at room temp

✨ Botanical & Culinary Notes

  • Clove adds floral-spicy depth that balances quince’s natural sharpness.
  • Rose & pistachio offer a Persian-influenced flavor arc, deeply aromatic.
  • Allulose or Swerve ensures low glycemic sweetness with no aftertaste.

🛡️ Consumer Safety Note

⚠️ Notice: This dessert includes clove and rosewater as botanical flavorings. Use only food-grade floral ingredients and ensure individuals with nut or floral sensitivities are aware of components.