Quinces are a rare commodity in my area, so I bought 3 as
soon as a small crop was put on display at my local grocery store. Then they
sat in my refrigerator for a while until Doug asked if I was ever going to make anything with them. Once prodded, I decided to whip-up a quince-apple compote
because I had both, and these work so well together in recipes.
This is what I did:
This is what I did:
Ingredients:
Juice of 1/2 lemon
1 pound quince
1 pound apples (I used sweet Fuji apples which hold their
shape when cooked.)
¼ cup to 1/3 cup honey (amount will depend on the sweetness
of the apples used.)
½ cup water
½ teaspoon ground cinnamon
Directions:
Fill a large bowl with water; add the lemon juice.
Cut the quinces and apples into quarters; place the pieces
you’re not working with in the water to prevent them from browning.
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Quince and apple sections in lemon water waiting to be peeled and cored. |
Peel, core and cut each quince and apple section into 1/2
inch pieces. Return cut pieces to the water until all quince and apples are
ready.
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Quince and apple pieces ready to be cooked. |
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Quince and apple cooking in honey-water. |
When done, the quince should be soft and turn a pinkish
color and the apples should be tender. (Depending on the type of apples you
use, they might become more like apple sauce – or- retain their shape.)
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Quince-apple compote served over thick, plain yogurt! |
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