Apple-quince Compote

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	35 mins
Course	Breakfast
Cuisine	European
Servings (Default: 3)

Ingredients

600 g apples, aromatic, weihed prepared
2 thick quince (s)
1 tablespoon lemon juice
some water, about a small coffee cup
Honey, or raw cane sugar
0.5 ½ cup whipped cream
Honey, (rose honey) or rose sugar

Instructions

Wash the fruits, remove the fur from the quince, i.e. rub off. Cut the apples and quince into small pieces with the skin and mix with the lemon juice. Gently cook water in a coffee cup, covered. Condensation develops, be careful when adding. The fruits should not float in water at the end of the cooking time. Let the compote cool down.
Sweeten as needed and serve with whipped cream.
Rose honey or rose sugar tastes delicious with it.
For the muesli the next day you can put 2-3 tablespoons of compote back in the refrigerator.
The cooking time varies depending on the size of the fruit.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.