Quince compote

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Preparation time:
Cooking time:

Difficulty: Medium - experience needed

Dietary guidance: v v n g d 


1. 1 lemon
2. 2 quinces
3. 150ml white wine
4. 250g caster sugar
5. 2 cloves
6. 1 cinnamon stick
7. 1 star Anise


1. 1. 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.
2. 2. 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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