|Preparation||Cooking||Start to finish|
|32 min.||27 min.||59 min.|
|1||Thoroughly wash 600 g quinces.||2 min.|
|2||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.
|3||Put the quince pieces into a saucepan, add 60 g water, then cover and put on gentle heat to cook.||20 min.|
|4||After 20 minutes or so, the pieces of quince will be soft and there should be very little liquid left.|
|5||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).
|6||Put back on low heat and leave to cook...|
|7||...until the apples are tender.||7 min.|
|8||Finish by blending to give a smooth compote.||2 min.|
|9||Leave to cool before transferring into jars.||3 min.|
For 800 g : 2.32 €
|Quince: You can check-out other recipes which use it, like for example: Quince paste, ... [All]|
|Apple: You can check-out other recipes which use it, like for example: Clafoutis "Marie-Antoinette", Bonnevaux apple tart, Apple and almond gratin, Warm apple feuillantines, Rice pudding with fruit and nuts, ... [All]|
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|Water: You can get more informations, or check-out other recipes which use it, for example: Turban of sole with langoustines, Morel risotto with Vin Jaune and Mont d'Or, Ali Baba bread, Panettone, Hollandaise sauce, ... [All]|
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