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[title]In autumn, the landscape is not the only thing that changes in Mendoza. Kitchens also experience a shift: ingredients that took a pause during the hot months make a comeback. Among them, quince holds a special place. Its texture, acidity, and preservative power make it indispensable in the pantries of those who cook with a sense of time.
Autumn, with its warm colors and new aromas, manifests itself in desserts where seasonality is a natural choice. From preserves to semifreddos, through creams, tarts, or reinvented classics, these autumn quince desserts are a way to write with ingredients what the trees are already saying with their leaves.
At El Club de Vinos and La Pulpería—respectively part of Tierras Atamisque and Estancia La Alejandra—chef Patricia Suárez Roggerone unfolds her universe of autumnal flavors focused on quince. In the first, the dessert combines quince preserves with clove and bay leaf, artisanal ricotta, white chocolate, and chestnut praline. In the second, quince roasted in white wine in a wood-fired oven is served with whipped cream flavored with citrus and red fruits.
Quinces are always present in my kitchen because they are part of our Mendoza cultural heritage
“Quinces are always present in my kitchen because they are part of our Mendoza cultural heritage,” says Suárez Roggerone. “I love using them in salads, pickles, petit fours, as alfajor filling, in jams, jellies, quince sweet bread, as a savory side, or in galette-style tarts.”
At 5 Suelos – Cocina de Finca, the gastronomic space of Durrigutti Family Winemakers, Patricia Courtois works with quince as one of the autumn products. In two of the restaurant’s menus—Albedrío and Cinco Suelos—this fruit takes a privileged place, with a clear starring role in the seasonal offering.
In Albedrío, Courtois cooks quinces without water, in the oven, and with their skin, atop spiced bread. The dessert is completed with a low-sugar egg yolk panna cotta. “The sweetness comes from the quinces cooked in the oven with their skin, which provides all the pectin that makes them so special,” explains the chef.
The use of quince runs through all her menus. “Capturing the moment of the season, which is very short, is very beautiful and interesting,” she says. She also highlights the fruit’s versatility: “It can be added to savory dishes, baked... it has endless uses.”
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The menu at Casa del Visitante, the restaurant at Bodega Santa Julia, “is not described as a tasting menu, because it’s not one: it’s an experience that follows the rhythm of fire, wine, and conversation,” says Julia Zuccardi, Tourism and Hospitality Manager. It begins in the courtyard with freshly made empanadas baked in a clay oven by the famous “Chacha,” and continues at the table with various cuts of meat—like goat, pork, blood sausage, and chorizo—accompanied by seasonal salads.
The sweet finale has its own presentation: a cart paying homage to preserves and homemade desserts inspired by Ema Zuccardi’s recipes. There are local cheeses, goat dulce de leche, and various preserves, but there’s one ingredient that never fails to appear: quince. “It’s always there. There’s always a jam that changes, but quince is very Mendoza,” says Julia.
The fruit comes from Finca Los Membrillos, the family’s property in Valle de Uco, where they make different preparations: jelly, sweet, quince bread. “We harvested many crates from there 25 days ago. That is also super valuable because the product is entirely ours.” Additionally, there’s a dessert that changes—now it’s flan—because not everyone chooses cheese and sweet, though most “jump right in.” The cart is free: you can try everything, guilt-free.
At Riccitelli Bistró, chef Juan Ventureyra and head chef Agustina Cerfoglia offer a dessert with quince in syrup, goat cream, blueberry sweet, and a walnut cookie with mint and cosmos flowers. “We chose this fruit because it’s in season and, like everything on our menu, we always take advantage of the product at its best,” Cerfoglia says.
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Using the fruit isn’t just a matter of calendar. “It’s one of my favorite fruits to eat and make desserts with, I really like its flavor and acidity,” adds Agustina.
At Bodega Comedor, chef Alfredo Morales prepares a creamy quince dessert with jelly, sweet base, avocado, and mint. The dish is accompanied by a lemon and garden mint infusion. Using production surplus, they also make semifreddos, ice creams, and other sweet variants that surprise diners without a fixed menu.
“The only and most common way to preserve it is by making sweet,” explains Morales. “What remains as scraps, we make a light sweet, process it, and it becomes like a cream. And with that cream, we make semifreddos, like the creamy dessert you can see.”
Bonus Track: The sacramento filled with homemade quince sweet
At Posta, the sacramento appears as a personal tribute to a pastry that is part of the classic Argentine bakery repertoire. It is made with a soft, braided dough and filled with homemade quince sweet made in-house.
“Quince sweet is traditional for pastries, a classic along with custard and dulce de leche,” explains Felipe González, owner and baker of the shop. His choice is no accident: quince is abundant in Mendoza, and its shelf life allows it to be preserved for a long time. Thus, sacramento can be enjoyed all year round as a remembrance of autumn.