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MoroccanAuthentic Cuisine

Roasted Quince (Sfarjel)

Serves 4 Dessert vegetarian, Desserts

Roasted Quince (Sfarjel)

Roasted quince, or Sfarjel, is a classic Moroccan dessert that finds its home in the crisp days of autumn. When the quinces are ripe and plentiful, this dish graces the table as a simple yet elegant end to a meal. Its preparation is a straightforward affair, yet it carries the unmistakable essence of Morocco, offering a sweet alternative to more elaborate cakes.

The dish promises a delightful transformation of the fruit, yielding tender, honey-red slices bathed in a fragrant syrup. Cinnamon and orange-blossom water infuse the quinces, creating a warm, aromatic balance that lingers on the palate. Enjoy this dessert as it is, a celebration of autumn in every bite.

Ingredients

  • 4quinces, halved and cored
  • 3 tbspsugar
  • 1 tspcinnamon
  • 1 tbsporange blossom water
  • 2 tbspbutter
  • watera splash

Method

  1. Preheat your oven to 180°C (350°F). Take a baking dish large enough to hold the quince halves in a single layer. Arrange the 4 quince halves cut-side up in the dish, ensuring they are not overlapping to allow for even cooking.
  2. Dot each quince half with a small piece of the 2 tablespoons of butter. This will help the quinces soften and create a rich syrup as they bake.
  3. Sprinkle 3 tablespoons of sugar evenly over the quinces. Follow with 1 teaspoon of cinnamon, distributing it across the fruit to ensure each piece is well-flavored.
  4. Drizzle 1 tablespoon of orange blossom water over the quinces. This will add a fragrant aroma and a subtle floral note to the dish.
  5. Add a splash of water to the bottom of the baking dish. This will prevent the quinces from drying out and help create a syrupy sauce. Cover the dish tightly with aluminum foil to trap the steam.
  6. Place the covered dish in the preheated oven and bake for 40 minutes. This initial baking will start to soften the quinces.
  7. After 40 minutes, remove the foil and return the dish to the oven. Continue baking until the quinces are tender and have turned a honey-red color, and the syrup in the dish is glossy and slightly thickened. The quinces should be easily pierced with a fork.
  8. Serve the roasted quinces warm, spooning the syrup from the dish over each piece. The syrup should cling to the fruit, adding a sweet, aromatic finish to the dish.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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