CookEat Recipe
Quince Compote
Quince wedges gently simmered, sweetened after the first cooking, and served cold in their syrup.
Method
Steps
Step 1
Gather the ingredients: 500 g quince flesh, weighed after peeling and coring; 300 ml water; 180 g caster sugar.
Step 2
Peel and core the quinces carefully, removing the hard central tissue, and weigh 500 g prepared flesh. Cut into moderately thin wedges and put in a snug saucepan with the water.
Step 3
Cover, bring to a gentle boil and cook for 15 minutes before adding the sugar. Stir gently to dissolve it, then continue simmering for about 15–30 minutes, depending on the fruit, until tender but still in pieces. Lower the heat if necessary and add a spoonful of hot water only if needed to prevent the pan drying out.
Step 4
Lift the wedges into a serving bowl, draining them well. Reduce the liquid uncovered for about 5–10 minutes until lightly syrupy, then pour it over the fruit.
Step 5
Cool promptly and refrigerate within 2 hours, then chill until cold, about 2 hours. Keep covered at 4°C or colder and use within 3 days. This is a refrigerated compote, not a shelf-stable preserve.
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