Receta Recipe For Quince Compote
It’s not often that I can scroll through my twitter timeline without interruption. I like to go onto it a few times a day and hopefully be inspired or be able to offer inspiration to someone. This quote from @merentia instantly caught my eye: inhale love exhale gratitude. I wonder if we all followed it, would the world be a better place? Gratitude is something I try and practice every day. It makes life a beautiful thing. This saying resonates with me on so many levels and makes me think of sitting quietly in a yoga asana and being at peace with the world. These quinces formed part of my gratitude crate and it was the first time I had ever worked with them. I decided to make a quince compote. I was given an abundance of quinces and they are not easy to work with, so patience is required. You need to ensure that you get the pips and the hard flesh surrounding the pips out of the centre. If you have never had quince compote before I can only tell you that it is similar in texture to a guava, but tastes a whole lot better. You have to poach them for a long time in order to get them nice and soft and edible. This is so worth it, and if like me you have an abundance of quinces, place them into glass jars for hostess gifts. I sent a bottle home with my parents and I hope they enjoyed the quince compote as much as we did. Here I have shown them served with yoghurt, but the majority of them were enjoyed with custard.
Quince Compote
Quince Compote
Adapted from Larousse Gastronomique page 286
Ingredients:
- 12 quinces
- 1200mls water
- 700g vanilla sugar - I used fructose
Method:
Bring a large pot of water to the boil, and prepare a bowl of chilled water
Peel once quince at a time and quarter
Remove the entire core and cut each slice in half
Blanch for one minute in the boiling water
Refresh in the ice water and remove and set aside
Repeat until you have done this with all of the quinces
Place the water and the sugar into a large pot and bring to a simmer
Once the sugar has dissolved add the quinces
Cover with a cartouche and leave to poach
After 2 hours, remove the cartouche, give the quinces a mix and put the cartouche back on
Poach for a further 1 and a half hours until soft
Place into sterilized glass jars
Add the vanilla pods you used to make the vanilla sugar
Cover with the sugar syrup
Seal and leave to stand for 24 hours
Cooks Notes:
To make the cartouche cut baking paper into a circle to fit your pot. Cut a small hole in the middle to allow the steam to escape. For this recipe you want the liquid to simmer at 60° Celsius
2.6
http://tandysinclair.com/quince-compote/
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.