Quince Ginger Compote Recipes

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QUINCE COMPOTE



Quince Compote image

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

Juice of 1/2 lemon
1 pound quince
1 pound apples
1/3 cup agave syrup
1/2 cup water
1/2 teaspoon ground cinnamon
1 vanilla bean, split and scraped

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 COMPOTE



Quince Compote image

Categories     Sauce     Fruit     Thanksgiving     Quince     Vanilla     White Wine     Fall     Chill     Simmer     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 5

4 pounds quinces, peeled, quartered, cored, cut into 1/2-inch cubes
2 cups water
2 cups sugar
2 cups dry white wine
1 vanilla bean, split lengthwise

Steps:

  • Bring first 4 ingredients to boil in heavy large saucepan, stirring often. Scrape in seeds from vanilla bean; add bean. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight.

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