Quince compote

Quince compote

Melecotogne in composta

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1kg quinces, quartered, peeled and de-seeded
400g caster sugar
1 lemon
1 cinnamon stick, (optional)

Method

  1. Put the quinces in a large pan and add enough water to reach a third of the way up the fruit. Add the sugar and squeeze in the juice from the lemon, then add the squeezed-out lemon halves and the cinnamon stick, if using.
  2. Bring to the boil, cover and simmer for about 15 minutes, until the quinces are soft but still hold their shape. Check by inserting the knife from time to time. Remove the lemon halves and leave to cool. Serve chilled with some double cream, mascarpone, or even with plain yoghurt.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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