QUINCE-AND-CRANBERRY COMPOTE
Steps:
- CUT EACH QUINCE INTO QUARTERS, then cut quarters into pieces about ½-inch thick. Grasp each piece firmly and cut away peel and core with sharp knife. When all slices have been cored and peeled, cut each piece into small chunks. Don't worry about the fruit discoloring. In saucepan, combine water, sugar, spices and orange peel. Bring mixture to boil, stirring to dissolve sugar. Add quince. Reduce heat, cover pan and cook very slowly until fruit has turned a deep pink color, about 2 hours. You don't need to worry about overcooking as the fruit will hold its texture well. If cooked slowly, there should still be quite a bit of liquid in pan when fruit is done. Sort through cranberries, remove those that are not in good shape and rinse the rest. Add cranberries to cooked quince. If mixture seems too dry, add a little more water or cranberry juice. Increase heat a little and cook cranberries until they begin to pop open, 12-to-15 minutes. Use rubber scraper to gently mix them with quince. When done, refrigerate compote to cool, then stir in enough vinegar to balance the sweetness.
Nutrition Facts :
DANIELA'S QUINCE AND CRANBERRY COMPOTE
Steps:
- In a heavy bottomed saucepan, combine juice, sugar, and cinnamon stick. Bring to a boil, stirring to dissolve sugar. Add quince and cook over medium heat, stirring occasionally, until tender, about 15 to 20 minutes. Add cranberries. Bring to a simmer and cook 20 more minutes. Discard cinnamon stick. Remove from heat and cool completely.
DANIELA'S QUINCE AND CRANBERRY COMPOTE
Steps:
- In a heavy bottomed saucepan, combine juice, sugar, and cinnamon stick. Bring to a boil, stirring to dissolve sugar. Add quince and cook over medium heat, stirring occasionally, until tender, about 15 to 20 minutes. Add cranberries. Bring to a simmer and cook 20 more minutes. Discard cinnamon stick. Remove from heat and cool completely.
CRANBERRY COMPOTE
This best-of-the-season dish adds to the beauty and bounty of any holiday spread. Whether served warm or cold, it's a delectable fruity treat for the taste buds as well as for the eyes when it's presented in a clear glass bowl. -Carole Dishman, Hampton, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop and apples are tender. Add the peaches and apricots; heat through. Stir in pecans; serve warm or chilled. Store in the refrigerator.
Nutrition Facts : Calories 255 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 51g carbohydrate (44g sugars, Fiber 4g fiber), Protein 2g protein.
QUINCE AND CRANBERRY SAUCE
Serve with roast pork or cottage cheese.
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- Bring first 5 ingredients to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low. Cover and simmer until quinces are soft, stirring occasionally, about 20 minutes. Pour mixture into large strainer set over bowl; reserve juices.
- Return quince mixture to same saucepan; mash with potato masher. Add cranberries; cook over medium heat until most of berries burst, stirring frequently, about 8 minutes. Stir in salt. Transfer sauce to bowl. Cover and refrigerate sauce and reserved juices separately until cold, about 3 hours. Do ahead Can be made 2 days ahead. Keep chilled. Before serving, stir enough reserved juices into sauce to thin to desired consistency. Serve sauce cold or at room temperature.
CRANBERRY, QUINCE, AND PEARL ONION COMPOTE
Provided by Shelley Wiseman
Categories Onion Breakfast Side Thanksgiving Cranberry Quince Fall Simmer Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Trim root end of each onion and cut an X in it. Blanch in boiling water 1 minute, then drain in a colander. Cool slightly, then peel.
- Bring juice, sugar, vinegar, and spices to a boil in a 3-quart heavy saucepan, stirring until sugar has dissolved. Add onions and quinces and simmer, uncovered, stirring occasionally, until tender but not falling apart, about 30 minutes.
- Add cranberries and simmer until tender but not falling apart, 5 to 8 minutes. Discard cloves. Transfer fruit and onions to a bowl using a slotted spoon, then boil syrup, if necessary, until reduced to 1/2 cup. Pour syrup over compote and cool to room temperature.
QUINCE COMPOTE
This is a wonderful use for quinces if you can get your hands on some. If you like, you can puree the compote but I usually like it chunky. You can also serve it with vanilla ice cream or plain whipped cream.
Provided by Annette
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place quinces, cider, and sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 to 20 minutes until quince are soft. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Transfer cooked quinces and liquid to a serving bowl and season with lemon juice, orange flower water, and orange zest.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Mix in creme fraiche and serve with the quince compote.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 72.4 g, Cholesterol 56 mg, Fat 15.5 g, Fiber 5 g, Protein 2.1 g, SaturatedFat 9.6 g, Sodium 34.5 mg, Sugar 33.1 g
QUINCE COMPOTE
Quince is a fruit that grows abundantly throughout the Mediterranean. Though it's too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.
Provided by Martha Rose Shulman
Categories dessert, side dish
Time 1h
Yield Serves four
Number Of Ingredients 7
Steps:
- Fill a large bowl with water, and add the juice of 1/2 lemon. Quarter the quinces and apples, and place the pieces you aren't working with in the water while you peel, core and cut each quarter crosswise into 1 inch-thick pieces.
- Combine the agave syrup and water in a large, heavy saucepan, and bring to a boil. Turn the heat down and simmer. Drain the quinces and apples, and add to the pot with the cinnamon and vanilla. Bring to a simmer, cover, reduce the heat and simmer, stirring often, for one hour. The quince will be soft and pinkish, and the apples may have broken down into apple sauce (depending on what type you use). Serve hot or cold.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 25 grams
QUINCE-CINNAMON COMPOTE
Not quite a pear and not really an apple, quince is a pome fruit that, once cooked, tastes like a cross between the two, but quince stays firm and takes on a beautiful red blush color. This vegan and gluten-free recipe gives a simple formula for compote. It can be eaten as a dessert on its own or added to oatmeal or breakfast quinoa. It also complements white meat well.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Rinse quinces under running water to remove the fuzzy layer. Squeeze the lemon into a large bowl and fill halfway with water.
- Cut quinces into quarters. Peel, core, and dice one quarter at a time, and transfer fruit to the lemon water to prevent browning.
- Combine 3 cups of fresh water, cane sugar, agave syrup, cinnamon stick, and cardamom pod in a saucepan and bring to a boil. Add drained quinces and reduce heat to medium-high. Cook at a low boil for 20 minutes.
- Reduce heat to medium-low. Cover the saucepan with a lid, placing a wooden spoon underneath to keep it slightly ajar and allow some steam to escape without it drying out. Simmer like this for about 25 minutes. The compote is ready when the fruit has turned a red blush color, it is tender to a fork, and the syrup has reduced by three-fourths. The objective is to have softened fruit with a thickened syrup at the end. The syrup will thicken more upon cooling.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 69.8 g, Fat 0.3 g, Fiber 6.5 g, Protein 1.1 g, Sodium 19.6 mg, Sugar 31.7 g
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