| Prep: 20 mins | Cook: 60 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 1g | 0g | 52g |
| sugars | fibre | protein | salt |
| 40g | 4g | 1g | 0.01g |
There’s something intrinsically comforting about creating a dish from scratch, and the recipe for Quince Compote encompasses that exact sentiment. As someone who is molded by my dual heritage, working with fruits that are native to both my homes – Seattle and Japan, brings a sentimental value to the recipe that I’m excited to share with you today.
A Blend of Tastes and Cultures
Quinces are a common find in Seattle’s farmers markets while star anise and cloves add an intricacy reminiscent of Japan’s robust spice culture, thus making this recipe, a harmonious braid of tastes and cultures. The flavors of the quince compote, subtly spiced and beautifully sweetened can leave anyone swooning at the end of the meal.
Health Benefits and Combinations
Not only does this recipe please the palate, but it also serves a nutritious punch. Quince is high in vitamin C, boosting your immunity, and fiber which aids in digestion. The star anise has potent antioxidants, and cloves are known for their anti-inflammatory properties. This dish is a true depiction of the phrase “food is medicine”.
You can enjoy this Quince Compote with a dollop of Greek yogurt for breakfast or even as a refined dessert with a scoop of homemade vanilla ice cream. The compote also pairs well with duck or pork, making it a versatile recipe you’d want to keep in your culinary repertoire.
If you’ve ever made Ginger-Spiced Peach Compote and loved it, you’re going to fall head over heels for this Quince Compote, that carries the same luscious texture but with a unique blend of flavors.
It’s easy to skip over the quinces at the grocery store if you’re not familiar with them, but I highly recommend that you give this recipe a try. The end product is so worth the effort – a jar of homemade Quince Compote that you’d be proud to serve to your friends or simply enjoy on your own.
I hope this recipe inspires you as much as it does for me. Happy cooking!
What You’ll Need
- 3 large quinces
- 2 cups water
- 1 1/2 cups granulated sugar
- 1 tablespoon lemon juice
- 3 cinnamon sticks
- 1/2 teaspoon ground cloves
- 6 whole star anise
- Zest of 1 orange
Method
Step One
Begin by washing the quinces. Cut them into quarters and remove the seeds. Don’t peel the quinces, the peel will contribute to a beautiful red color of the final compote.
Step Two
In a large pot, bring the 2 cups of water to boil. Add the 1 1/2 cups of granulated sugar to the boiling water and stir until sugar completely dissolves.
Step Three
Add the quartered quinces to the pot. Reduce the heat to low, cover the pot and let it simmer.
Step Four
While the quince is simmering, add the tablespoon of lemon juice, the 3 cinnamon sticks, 1/2 teaspoon of ground cloves and the 6 whole star anise to the pot.
Step Five
Finally, add the zest of one orange to the pot. Stir gently to combine all the ingredients.
Step Six
Let the mixture simmer for an hour, until the quince becomes soft and changes its color to a deep red.
Step Seven
After an hour, turn off the heat. Let the compote cool in the pot. Once it’s cool, it can be transferred to jars for storing or served immediately.
Step Eight
Enjoy your homemade quince compote! It can be served on its own, as a topping for yogurt or ice cream, or as a spread for toast.
