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.
116 K 3.5/5 (12 reviews)
60 min.
Easy
400 g
6 IngredientsLast modified on: December 30th 2019
For 400 g, you will need:
- 1
300 ml quince - 2
30 ml water - 3
250 ml apple - 4 2 tablespoons water
- 5
5 ml vanilla sugar - 6
30 ml brown sugar
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 60 min.
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.
Thoroughly wash 300 ml 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 30 ml 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 250 ml 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 2 RDI=1 % | 120 RDI=10 % | 2 RDI=0 % | 430 RDI=20 % | 1,800 RDI: 20 % |
| Per 100 g | 0 | 20 RDI=2 % | 0 | 70 RDI=3 % | 280 RDI: 3 % |
How much will it cost?
- For 400 g : 1.20 €
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)
Quince
Like these other recipes: Confit of quinces in Macvin, Quince jelly, Quince compote, Quince paste, ... See them all 4
Apple
Like these other recipes: Apple and whisky crumble, Far Normandy-Brittany, Soft apple cookies, Tarte Normande, Bonnevaux apple tart, ... See them all 56
Brown sugar
Like these other recipes: Flaky brownie brioche, Crisp apricot and pistachio tart, Caribbean upside-down cake, Chocolate cake, Cottage cheese tart, ... See them all 44
Water
Like these other recipes: Leek and Jerusalem artichoke soup, Sushi, Steak burger topped with egg, Benoîton, Praline, ... See them all 134
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