Quince-Apple Compote |
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.
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.
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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