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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.
138 K 3.5/5 (12 reviews)619579
Last modified on: October 25th 2026
For 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
Times for this recipe
Preparation
35 min.
Cooking
30 min.
All in all
1 hour 5 min.
When should you start or finish this recipe?
If you start now, at , you will finish around: ?.Change start time
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Step by step recipe
Step 1 - ⌛ 2 min.
Thoroughly wash 600 g quinces.
Step 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.
Step 3 - ⌛ 20 min.
Put the quince pieces into a saucepan, add 60 g water, then cover and put on gentle heat to cook.
Step 4
After 20 minutes or so, the pieces of quince will be soft and there should be very little liquid left.
Step 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).
Step 6
Put back on low heat and leave to cook...
Step 7 - ⌛ 7 min.
...until the apples are tender.
Step 8 - ⌛ 2 min.
Finish by blending to give a smooth compote.
Step 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.
Source: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | < 1 g | 16 g RDI=6 % | < 1 g | 67 kcal RDI=3 % | 278 kJ RDI=3 % |
| Whole recipe | 5 g RDI=7 % | 200 g RDI=76 % | 5 g RDI=6 % | 858 kcal RDI=43 % | 3,592 kJ RDI=43 % |
How much will it cost?
For 800 g
2.35 €
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)
Quince
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Apple
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Brown sugar
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Water
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