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Quince and gingerbread verrine 2

Easy Poached Quinces trifle

This poached quince trifle recipe is an easy and delicious make-ahead dessert. You can substitute quinces for apples or pears if not in season or available.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 -6
Author Nathalie


Poached quinces:

  • 3 quinces
  • 1 litre (4 cups) water
  • 100 g (1/2 cup) sugar
  • 100 g (1/4 cup) honey

Mascarpone cream:

  • 400 g (2 cups) mascarpone cheese
  • 180 g (3/4 cup) heavy cream
  • 50 g (1/4 cup) sugar


  • Cinnamon for serving
  • 5 slices gingerbread or homemade honey spice bread


Poach the quinces:

  1. Put water, sugar, and honey into pot and start simmering.
  2. Peel quinces, cut into quarters lengthwise, core them, and immediately put them into the poaching liquid to prevent them from turning brown.
  3. Simmer for 30 - 40 minutes until soft. You know they are done when a knife easily pierces the flesh.
  4. Set aside to cool.
  5. Save the poaching liquid for assembling the trifles.

Make mascarpone cream:

  1. In a mixer with the whisk attachment, beat the the mascarpone, heavy cream, and sugar until it thickens. This should take a minute or two.

Assemble the trifle:

  1. Cut the gingerbread or homemade honey spice bread and poached quinces into small chunks
  2. Cut the poached quinces into small chunks
  3. Layer the ingredients as follows: Put the honey spice bread on the bottom. Moisten by adding a few tablespoons of the poaching liquid. Add a layer of diced quinces. Top with a layer of mascarpone cream. Repeat until you get to the top of the glass

  4. Top by sprinkling with cinnamon


If you can't find quinces, you can just as well substitute them for pears or apples.