Quince Compote

Rating: 3.33 / 5.00 (9 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Rub the fluff off the quinces with kitchen paper, then wash, peel, quarter, core and cut into pieces.

Cook the peels and cores in a little water in a pressure cooker for about 15 minutes until very soft. Then drain through a pointed sieve and squeeze lightly. Bring the stock to the boil with a vanilla pod cut lengthwise, sugar and apple juice.

Add in the quince pieces, bring to a boil and simmer gently until the pieces are semi-soft, this will take about 5-7 minutes.

Pour the quince pieces without juice into prepared glasses. Simmer the stock for 2-3 minutes more, then fill the jars to the brim with it. Close the jars.

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