Quince is a fruit that grows abundantly throughout the Mediterranean. Though it’s too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.
Ingredients
- Juice of 1/2 lemon
- 1 pound quince
- 1 pound apples
- ⅓ cup agave syrup
- ½ cup water
- ½ teaspoon ground cinnamon
- 1 vanilla bean, split and scraped
Serves four
Preparation
- Fill a large bowl with water, and add the juice of 1/2 lemon. Quarter the quinces and apples, and place the pieces you aren’t working with in the water while you peel, core and cut each quarter crosswise into 1 inch-thick pieces.
- Combine the agave syrup and water in a large, heavy saucepan, and bring to a boil. Turn the heat down and simmer. Drain the quinces and apples, and add to the pot with the cinnamon and vanilla. Bring to a simmer, cover, reduce the heat and simmer, stirring often, for one hour. The quince will be soft and pinkish, and the apples may have broken down into apple sauce (depending on what type you use). Serve hot or cold.
- Advance preparation: This compote will keep for about a week in the refrigerator. Martha Rose Shulman can be reached at martha-rose-shulman.com.
one hour
Dining and Cooking