Quince compote

Name: Quince compote
Yield: Makes 800g
Cuisine: British recipes
Ingredients: 1 lemon; 2 quinces; 150ml white wine; 250g caster sugar; 2 cloves; 1 cinnamon stick

Easy
December 2008

Easy
December 2008

Test kitchen approved

Makes 800g
Takes 30-40 minutes to make, plus cooling

This quince compote recipe is a delicious accompaniment to a seasonal starter.

Dairy-free recipes
Gluten-free recipes

Nutrition: per serving

Calories: 21kcals
Fat: Trace (trace saturated)
Protein: Trace
Carbohydrates: 5.1g (4.9g sugar)
Salt: Trace

Nutrition: per serving

Calories: 21kcals
Fat: Trace (trace saturated)
Protein: Trace
Carbohydrates: 5.1g (4.9g sugar)
Salt: Trace

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Ingredients

1 lemon
2 quinces
150ml white wine
250g caster sugar
2 cloves
1 cinnamon stick

Method

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.
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.