Quince Compote
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg quince (s)
- 1 liter water
- 1 vanilla pod (s)
- 350 grams sugar
- 1 stick cinnamon
- 400 ml apple juice
Print Recipe
Pin Recipe Instructions
- Rub the white fluff off the quinces with kitchen paper, then wash, peel, quarter, core and cut the quince into pieces.
- Boil the shells and core in water until very soft (about 15 minutes in a pressure cooker). Pour through a sieve and squeeze out gently. Bring the stock to the boil with a vanilla pod cut lengthways, sugar and apple juice. Add the quince pieces, bring to a boil and simmer gently until the pieces are half soft, this takes about 15 minutes.
- Put the quince pieces without juice in prepared glasses. Let the stock cook for another 2-3 minutes, then fill the glasses to the brim with it. Close the jars (the rim should be clean) and let stand upside down for about 5 minutes.
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