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.
17,2743/5 for 2 ratings
Grade this recipe: Last modified on: December 30th 2019
For 1 kg 600 g, you will need:
- 1
1 kg 200 g quince - 2
120 g water - 3
1 kg apple - 4 8 tablespoons water
- 5
20 g Vanilla sugar - 6
120 g brown sugar - Total weight: 2,580 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge in a sealed jar.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 32 min. | 27 min. | 59 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 2 min.
Thoroughly wash 1 kg 200 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 120 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 1 kg 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,653 Kcal or 6,921 Kj | 9 gr | 400 gr | 9 gr |
| 83 % | 3 % | 38 % | 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?
- For 1 kg 600 g : 4.65 €
Source
Home made.More recipes?
This recipe uses (among others) | 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: Toffee apple upside-down cake, Apple and almond gratin, Express apple tart, Apple Pie, Apple Tatin Terrine, ... All |
| Brown sugar: You can check-out other recipes which use it, like for example: Moist cereal bars, Caribbean upside-down cake, European glass, Canadian apple crumble, Little lemon biscuits, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Sugar syrup, Kouign-amann, Nougat, Pistachio powder or paste, Sorrel soup, ... All |
Other recipes you may also like
![[Ali Baba bread]](/images/vignettes_150/907.jpg)
Ali Baba bread
This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...4,0605/5 for 1 ratings 4 hours 23 min.
![[Home-made terrine of foie gras]](/images/vignettes_150/72.jpg)
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...114,055 63.9/5 for 7 ratings 4 days 15 hours 50 min.
![[Sicilian Epiphany Pie]](/images/vignettes_150/747.jpg)
Sicilian Epiphany Pie
This is a Sicilian version of the French Epiphany dessert, the "galette des rois". The puff pastry has a pistachio cream and ricotta filling with diced candied fruit.9,8513/5 for 2 ratings 1 hour 1 min.
![[Potimarron and celeriac autumn soup]](/images/vignettes_150/905.jpg)
Potimarron and celeriac autumn soup
This soup has a naturally smooth and creamy texture. The blend of autumnal potimarron (Japanese chestnut pumpkin) and celeriac flavours is warmed with French mustard.3,2174.6/5 for 14 ratings 51 min.
![[Creamy spinach and potato gratin]](/images/vignettes_150/908.jpg)
Creamy spinach and potato gratin
This is a gratin with a difference: before going in the oven, the layers of spinach and potato are topped with cream in which Mont d'Or cheese has been melted (or another cheese, if you prefer).3,903 1 hour 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-04-12)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question