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Quince Compote Recipes


Quince Compote 1

1/2 cup sugar
2 sticks cinnamon
3 large quinces (about 1 3/4 pounds), peeled, cored, and cut into 1/2-inch cubes
Cooking Instructions:
In large saucepan over high heat, combine 4 cups water, sugar and cinnamon sticks, stirring until sugar dissolves. Bring to boil, then add quince, reduce heat to moderate, and simmer, uncovered, stirring occasionally, until tender, about 45 minutes. Refrigerate quince (in poaching liquid) until cool. Compote can be made up to 3 days ahead and refrigerated.
Quince Compote 2

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
Cooking Instructions:
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.
Quince Compote 3

2 quinces
240 g caster sugar
275 ml water
Juice of half a lemon
Cooking Instructions:
Peel and core the quinces and cut into thick slices. Make a thin syrup by simmering the sugar, water and lemon juice together and put in the peel and corings. Cook for 30 minutes, at which point the syrup will have become viscous. Strain the liquid and return to the pan. Bring it back to the simmer and poach the slices of quince in it until they are soft - probably another 30 minutes. Keep an eye on the pan and if the syrup seems to be vanishing, add a tablespoon or two of water. You could add a drop of orange flower water. Serve hot or cold.
Quince Compote 4

2 pounds Fresh quince (2 lb. 3 oz.)
4 cup Water
¾ cup Sugar
Juice from one lemon
1 Vanilla bean split lengthwise
Cooking Instructions:
Put all the ingredients in a large pan. Bring to boil. Reduce heat to low, cover and cook 3 hours, until the quince turns slightly red. Cool and refrigerate. Serve cold.
Pink Wine Quince Compote

4 cups fruity blush wine
1/4 cup fresh lime juice
1 3/4 cups sugar
5 whole cloves
1 pinch of freshly grated nutmeg
2 cinnamon sticks, 4-in. each
2 slices candied ginger
3 medium quinces, about 1 1/2 lbs
Cooking Instructions:
Place all ingredients, except quince, in the rice cooker bowl. Quarter and peel the quinces with a sharp paring knife. With a melon baller or knife, remove the entire core area, cleaning out all the hard bits. Cut each quarter into 4 slices. Place the quince slices in the wine mixture. Close the cover and set for the porridge cycle. Open the cover twice during the cook cycle to release the steam.  When cycle finishes, check the fruit - it should be very tender. If it is not, reset for a second cycle and check every 15 minutes until desired texture is achieved. Remove the bowl from the cooker and let cool. Pour the compote into a storage container, cover and refrigerate overnight. Keeps for up to 2 weeks in the refrigerator.
Quince and Cranberry Compote

2 cups apple juice
1/2 cup sugar
1 cinnamon stick
1 pound quinces--peeled, cored and cut into 3/4-inch pieces
One 12-ounce bag of cranberries
Cooking Instructions:
In a heavy medium saucepan, combine the apple juice with the sugar and cinnamon stick and bring to a boil, stirring to dissolve the sugar. Add the quinces and cook over moderate heat, stirring occasionally, until tender, about 30 minutes. Add the cranberries and bring to a simmer. Cook until the compote is thick, about 20 minutes. Discard the cinnamon stick before serving.
Cranberry and Quince Compote

5 medium quinces (about 2 1/2 pounds)
1 orange
6 cups water
2 cups sugar
18 allspice berries
12 whole cloves
1 cinnamon stick
Pinch of salt

1 cup dried cranberries
1 package fresh cranberries, rinsed
2 teaspoons (or more) balsamic vinegar
Cooking Instructions:
Cut quinces into 1/2-inch-thick wedges. Holding each wedge in hands cut away skins and remove core and seeds. Using vegetable peeler, remove peel in large strips from orange. Remove and discard any white pith from peel. Combine water, sugar, spices and salt in large saucepan. Bring to a boil, stirring to dissolve sugar. Add quinces. Reduce heat to medium-low. Cover and cook until fruit is dark pink and tender, about 1 hour 45 minutes. Add dried cranberries and cook until tender and a fair amount of liquid remains, about 15 minutes. Add cranberries. Increase heat to medium-high and cook until cranberries begin to pop, about 12 minutes. Gently mix in 2 teaspoons vinegar. Strain fruit; reserve liquid. Transfer fruit to medium bowl. Return liquid to saucepan and simmer until syrupy. Add syrup to fruit mixture. Cover and chill until cold. Before serving, season compote to taste, adding a few drops of vinegar if necessary.
Quince-and-Cranberry Compote

6 med Quince
6 cup Water
2 cup Sugar
12 Cloves
18 whl allspice berries
1 lrg Orange peel strip
2 pkt Cranberries
1 Cinnamon stick (3" long)
Cranberry juice, optional
Balsamic vinegar, to taste
Cooking Instructions:
Cut each quince into quarters, then cut quarters into pieces about 1/2-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.
Quince Compote with Cinnamon

3 lrg quinces
1 cup sugar
1/4 cup strained fresh lemon juice, optional
2 tsp ground cinnamon
Cooking Instructions:
Peel quinces, cut into eighths and cut out core and seed section from each piece. Place quince pieces in heavy saucepan, add water just to cover and bring to boil. Cook uncovered over medium-low heat, carefully turning over slices from time to time, about 50 minutes, or until tender and only about half covered with water. Cooking time varies with size of the fruit and degree of ripeness. Add sugar, lemon juice and cinnamon. Swirl pan and baste quinces with liquid to dissolve sugar. Cook over medium heat 5 minutes, then over low heat 30 minutes, basting from time to time. Watch carefully; it may scorch. When quinces are ready, they should be very tender and appear shiny and glazed. Syrup should taste concentrated. Spoon into serving dishes with syrup. Serve cold.
Spiced Quince Compote

1 1/2 qt Water
2 lb Ripe (bright yellow) quinces
1 c Sugar
1/2 Vanilla bean
1 Cinnamon stick (2-inch)
4 Cloves
1/8 ts Cardamom seeds
2 Wide strips orange peel
Cooking Instructions:
Put the water in a saucepan to heat. Rinse the quinces, then using a sharp paring knife, quarter the fruits. Carefully cut out the cores. Hold each piece firmly as you work so that it doesnt snap in 2. Slice each quarter into pieces about 1/2-inch thick, then cut away the peels. As you work, put the cores and peels in the pan of water--they will impart both flavor and body to the water, due to the natural pectin in the fruit. Allow the skins and cores to simmer slowly, covered, for about 20 minutes, then strain, keeping the liquid. Dont worry about the peeled fruit discoloring--it will turn pink when cooked. Combine the sugar, spices, orange peel and the strained liquid in a non-corroding pan. Bring to a boil, stir to dissolve the sugar and add the quinces. Cut out a disk of parchment paper and place it directly on the surface to prevent any exposed slices from drying out. Simmer slowly until the quinces have turned pink and are slightly translucent but still firm to the touch, 2-to-2 1/2 hours. When done, transfer them to a bowl with the syrup and chill well before serving.
Apple-Quince Compote

2 tablespoons unsalted butter
2 tablespoons sugar
2 McIntosh or Rome apples , peeled, cored and diced into 1/2-inch cubes
2 large quinces , peeled, cored and diced into 1/2-inch cubes
3/4 cup dried cranberries
1/2 cup apple cider
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
Cooking Instructions:
In a 10" skillet, melt butter over low heat. Sprinkle in sugar and increase heat to medium. Cook, stirring occasionally, about 3 minutes, or until sugar is caramelized. Add apples, quinces and cranberries. Cook, stirring occasionally, 10 to 12 minutes, or until fruit is golden and apples and cranberries are soft (the quinces will retain their shape); reduce heat to low. Add cider and lemon juice and cook 2 to 4 minutes, or until liquid has reduced but not evaporated. Stir in ginger and salt until combined. Serve warm.


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