Spiced quince compote
- December 2006
- for lots of people
- Takes about 1 hour to make, plus cooling
This beautiful quince compote recipe can be used as a relish with savoury dishes or served with cream as a dessert.
- trace (trace saturated)
- 5.9g (5.9g sugar)
- trace salt
- Juice of 2 lemons
- 4 quinces, about 1kg in total
- 500g sugar
- 300ml white wine
- 1 small red chilli
- 1 bay leaf
- 2 cloves
- 1 cinnamon stick, broken up
- Put the lemon juice into a bowl of water. Peel, core and thickly slice the quinces, reserving the pips and peel. Put the fruit in the lemony water until needed – this will stop them browning, the way apples do.
- Put the sugar, wine and 200ml water in a large saucepan over a medium heat. Stir to dissolve the sugar, then bring to the boil. Add the quince peel and pips, reduce the heat slightly and simmer for about 20 minutes or until the syrup turns a light-golden, pinkish colour.
- Strain the syrup into another saucepan and add the quince slices, chilli, bay leaf, cloves and cinnamon stick. Return to a medium-low heat and poach for 20-30 minutes, until tender, carefully turning the fruit occasionally (cooking time will depend on the ripeness of the fruit). Cool before serving to intensify the flavour.
This will keep for 3-4 days in the fridge.
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