Quince and apple compote
This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it.
You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
53K 10 3.5
Last modified on: December 30th 2019
Keywords for this recipe:CompoteQuinceApplesSugarFor 800 g, you will need:
- 1
600 g quince - 2
60 g water - 3
500 g apple - 4 4 tablespoons water
- 5
10 g Vanilla sugar - 6
60 g brown sugar - Total weight: 1,290 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 32 min. | 27 min. | 59 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 2 min.
Thoroughly wash 600 g quinces.
Stage 2 - 15 min.
Peel the quinces and cut into quarters. Remove the core and cut the remaining flesh into small pieces.
You will see just how difficult this is to do. Raw quinces are very hard to cut up and the pieces will oxydise and turn brown very rapidly.
From 600 g of whole quinces you should end up with about 350 g of prepared fruit. Make a note of the weight.
You will see just how difficult this is to do. Raw quinces are very hard to cut up and the pieces will oxydise and turn brown very rapidly.
From 600 g of whole quinces you should end up with about 350 g of prepared fruit. Make a note of the weight.
Stage 3 - 20 min.
Put the quince pieces into a saucepan, add 60 g water, then cover and put on gentle heat to cook.
Stage 4
After 20 minutes or so, the pieces of quince will be soft and there should be very little liquid left.
Stage 5 - 10 min.
Peel 500 g apple and cut into small pieces.
Add the same weight of apple to the pan as quince (350 g in our example).
Add the same weight of apple to the pan as quince (350 g in our example).
Stage 6
Put back on low heat and leave to cook...
Stage 7 - 7 min.
...until the apples are tender.
Stage 8 - 2 min.
Finish by blending to give a smooth compote.
Stage 9 - 3 min.
Leave to cool before transferring into jars.
Remarks
You can vary the proportion of quince to apple, starting from this initial half-and-half recipe, depending on which flavour you wish to bring out.
If you prefer a smooth compote, put the cooked fruit pieces through a vegetable mill on "fine" setting, just before stage 5, rather like for quince paste.
If you prefer a smooth compote, put the cooked fruit pieces through a vegetable mill on "fine" setting, just before stage 5, rather like for quince paste.
Keeping
Several days in the fridge in a sealed jar.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 827 Kcal or 3,462 Kj | 5 gr | 200 gr | 5 gr |
| 41 % | 2 % | 19 % | 1 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 64 Kcal or 268 Kj | < 1 gr | 16 gr | < 1 gr |
| 3 % | <1 % | 1 % | <1 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Quince: You can check-out other recipes which use it, like for example: Confit of quinces in Macvin, Quince compote, Quince paste, ... All |
 | Apple: You can check-out other recipes which use it, like for example: Caramelised apple custards, Bonnevaux apple tart, Apple Batter Puddings, Tarte Jurassienne, Apple macaronade, ... All |
 | Brown sugar: You can check-out other recipes which use it, like for example: Moist cereal bars, Traditional nutty choc-chip cookies, Tarte à l'coloche, Little lemon biscuits, Cramique, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Valay-Brest, Minestrone, Papadums, Quick orange marmalade, ... All |
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