Quinces are a rare commodity in my area, so I bought 3 as
soon as a small crop was put on display at my local grocery store. Then they
sat in my refrigerator for a while until Doug asked if I was ever going to make anything with them. Once prodded, I decided to whip-up a quince-apple compote
because I had both, and these work so well together in recipes.
This is what I did:
soon as a small crop was put on display at my local grocery store. Then they
sat in my refrigerator for a while until Doug asked if I was ever going to make anything with them. Once prodded, I decided to whip-up a quince-apple compote
because I had both, and these work so well together in recipes.
This is what I did:
Quince – Apple Compote
 |
| Quince-Apple Compote |
Ingredients:
Juice of 1/2 lemon
1 pound quince
1 pound apples (I used sweet Fuji apples which hold their
shape when cooked.)
shape when cooked.)
¼ cup to 1/3 cup honey (amount will depend on the sweetness
of the apples used.)
of the apples used.)
½ cup water
½ teaspoon ground cinnamon
Directions:
Fill a large bowl with water; add the lemon juice.
 |
| Quince and apple sections in lemon water waiting to be peeled and cored. |
Cut the quinces and apples into quarters; place the pieces
you’re not working with in the water to prevent them from browning.
Peel, core and cut each quince and apple section into 1/2
inch pieces. Return cut pieces to the water until all quince and apples are
ready.
inch pieces. Return cut pieces to the water until all quince and apples are
ready.
 |
| Quince and apple pieces ready to be cooked. |
In the meantime, combine the honey and water in a large saucepan,
bringing it to a boil. Reduce heat and simmer.
 |
| Quince and apple cooking in honey-water. |
Drain the quinces and apples; add them and the 1/2 tsp. cinnamon to
the pot of honey and water. Bring to a boil, cover, and reduce heat. Simmer for
about 45 minutes, stirring often.
When done, the quince should be soft and turn a pinkish
color and the apples should be tender. (Depending on the type of apples you
use, they might become more like apple sauce – or- retain their shape.)
color and the apples should be tender. (Depending on the type of apples you
use, they might become more like apple sauce – or- retain their shape.)
 |
| Quince-apple compote served over thick, plain yogurt! |
Serving: The compote may be served alone
– either hot or cold, or better yet, over vanilla ice cream or plain or vanilla yogurt!
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