Quince compote
- Published: 30 Nov 08
- Updated: 9 Oct 24
This quince compote recipe is a delicious accompaniment to a seasonal starter.
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Ingredients
- 1 lemon
- 2 quinces
- 150ml white wine
- 250g caster sugar
- 2 cloves
- 1 cinnamon stick
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Method
- Halve the lemon and squeeze the juice into a bowl of water. Peel, core and quarter the quinces, and immediately pop them into the lemony water.
- Meanwhile, pour the wine and 200ml water into a saucepan, add the sugar and heat gently, stirring occasionally, until all of the sugar has dissolved. Increase the heat to a simmer and add the drained quince (discard the lemony water), cloves and cinnamon, and poach for 20-30 minutes, depending on the ripeness of the fruit, until tender. Allow to cool. It will keep for several days in the fridge.
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- Recipe from December 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 21kcals
- Fat
- Trace (trace saturated)
- Protein
- Trace
- Carbohydrates
- 5.1g (4.9g sugar)
- Salt
- Trace
delicious. tips
Opt for a good ham, such as jamón serrano, to serve with this compote.
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