cardamom poached quince
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4.75 from 8 votes

Cardamom honey poached quince with labneh

These cardamom poached quince pair perfectly with labneh, granola, overnight oats, and ice cream.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American, Middle Eastern
Servings: 4 servings
Author: Vy Tran


  • 4 medium quinces, peeled, cored, and halved
  • 1/2 cup honey
  • 4 cups water
  • Thinly peeled rind and juice of 1 orange
  • 10 green cardamom pods
  • 2 cups labneh
  • 1/4 cup pistachio, roughly chopped
  • quince syrup for serving


  • In a medium saucepan, combine honey, water, orange juice, orange rind, and cardamom pods.
  • Place the saucepan over medium-high heat and bring to a simmer.
  • Lower the heat and cook gently until the quince is tender when pierced with a knife, about 50-60 minutes. 
  • When the quince pieces are tender, remove them with a slotted spoon and set aside.  
  • Continue cooking the poaching liquid and let it reduce to a syrup, about another 30 minutes.
  • Divide the labneh into four serving plates.  Add the quince.  Top with pistachios and the syrup.
  • Store the remaining quinces and syrup in an airtight container in the fridge for up to a week.