This is a delicious accompaniment to a seasonal starter. Opt for a good ham, such as jamón serrano, to serve with this compote.
Ingredients
- 1 lemon
- 2 quinces
- 150ml white wine
- 250g caster sugar
- 2 cloves
- 1 cinnamon stick
Method
- 1. Halve the lemon and squeeze the juice into a bowl of water. Peel, core and quarter the quinces, and immediately pop them into the lemony water.
- 2. Meanwhile, pour the wine and 200ml water into a saucepan, add the sugar and heat gently, stirring occasionally, until all of the sugar has dissolved. Increase the heat to a simmer and add the drained quince (discard the lemony water), cloves and cinnamon, and poach for 20-30 minutes, depending on the ripeness of the fruit, until tender. Allow to cool. It will keep for several days in the fridge.
Nutritional info
Per tbsp: 21kcals, trace fat (trace saturated), trace protein, 5.1g carbs, 4.9g sugar, trace salt
Chef's tip
Opt for a good ham, such as jamón serrano, to serve with this compote.