Spiced quince compote

Name: Spiced quince compote
Yield: for lots of people
Cuisine: British recipes
Ingredients: 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

Easy
December 2006

Easy
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.

Nutrition: per serving

Calories: 24kcals
Fat: trace (trace saturated)
Protein: trace
Carbohydrates: 5.9g (5.9g sugar)
Salt: trace salt

Nutrition: per serving

Calories: 24kcals
Fat: trace (trace saturated)
Protein: trace
Carbohydrates: 5.9g (5.9g sugar)
Salt: trace salt

Per teaspoon

Rate

Save

Save recipe

Save

Save recipe Print

Rate

Ingredients

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

Ingredients

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

Method

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.

Method

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.