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Quince compote
Angela Braun

Quince Compote

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Prep Time 30 minutes
Cook Time 30 minutes
Canning time (optional) 30 minutes
Course: Dessert
Cuisine: French, German
Ingredients Method Notes

Ingredients
  

  • 1 kg quince
  • Sugar to your taste
  • ¼ l water
  • 1 cinnamon stick
  • ½ tsp ground cinnamon
  • A knife point of ground anise and cardamom each
  • Juice of one lemon OR
  • Apple vinegar

Method
 

  1. Sterilise jars and lids by rinsing them with boiling water. Let them dry thoroughly.
  2. Rub the fuzz off the quinces and wash them thoroughly.
  3. Put some water into a bowl and add the lemon juice or apple vinegar
  4. Quarter the quinces, peel them and remove the cores and any hard or “grainy” parts. Chop the quarters into cubes of about 2 – 4 cm (1 inch). Put the quince cubes into the acidified water so that they won’t turn brown.
  5. Drain the quinces and put them into a pot. Add the water, sugar and spices and bring all to a boil. Let the quinces simmer until they’re soft (20 – 30 minutes).
  6. You can eat the compote just like that, or you can put it still hot into the sterilised jars with ½ inch (1 cm) headspace. Secure the lids tightly. To prolong its shelf-life, can the compote for 30 minutes at 80 °C in a water-bath canner.

Notes

When canned, quince compote can be stored in a cool and dark place for up to one year. Alternatively, fill the cooled compote in portions in plastic bags and put them in the freezer.
If you like, mix the quinces with apples before cooking.

Serving suggestions

Serve quince compote with your morning porridge or granola. It also makes a great topping for waffles and French toast. Or just stir it into yoghurt to make a quick and yummy dessert.