Quince and apple compote


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.
127 K 3.5/5 (12 reviews)
Grade this recipe:
Keywords:
Last modified on: December 30th 2019
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 800 g, you will need:
  • 1 quince 600 g quince
  • 2 water 60 g water
  • 3 apple 500 g apple
  • 4 water 4 tablespoons water
  • 5 vanilla sugar 10 g vanilla sugar
  • 6 brown sugar 60 g brown sugar
  • Total weight: 1,290 grams

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 2 min.
Quince and apple compote : Stage 1
Thoroughly wash 600 g quinces.

Stage 2 - 15 min.
Quince and apple compote : Stage 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.

Stage 3 - 20 min.
Quince and apple compote : Stage 3
Put the quince pieces into a saucepan, add 60 g water, then cover and put on gentle heat to cook.

Stage 4
Quince and apple compote : 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.
Quince and apple compote : Stage 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).

Stage 6
Quince and apple compote : Stage 6
Put back on low heat and leave to cook...

Stage 7 - 7 min.
Quince and apple compote : Stage 7
...until the apples are tender.

Stage 8 - 2 min.
Quince and apple compote : Stage 8
Finish by blending to give a smooth compote.

Stage 9 - 3 min.
Quince and apple compote : Stage 9
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.
Keeping: Several days in the fridge in a sealed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe4 RDI=2 %240 RDI=20 %4 RDI=1 %860 RDI=40 %3,590 RDI: 40 %
Per 100 g020 RDI=2 %070 RDI=3 %280 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
How much will it cost?
  • For 800 g : 2.35 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
How to use gelatin
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
July 9th 2018428 K4.8 7 min.
Paella
Paella
Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.
February 21th 2011367 K4.1 2 hours 60 min.
Scallops with cabbage julienne
Scallops with cabbage julienne
Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.
December 31th 2013144 K4.6 1 hour 25 min.
Two-olive ciabatta
Two-olive ciabatta
Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
October 24th 2017132 K4.3 4 hours 15 min.
Toffee apple upside-down cake
Toffee apple upside-down cake
With a flavour reminiscent of the French classic tart tatin, this cake is made with a ring of tart apples arranged on a layer of caramel, then covered with the batter. After baking, the cake is turned out while still hot so that the caramelized apples are on the top with the moist cake underneath.
December 4th 201663 K5 1 hour 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-02)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page