Quince Compote with Vanilla recipe

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Ingredients

2 cups water
1 cup white sugar
½ vanilla bean, split in half lengthwise
1 cinnamon stick
½ lemon, juiced
2 pounds ripe quinces

Nutrition Info

222.6 calories
carbohydrate: 58.9 g
cholesterol: : -
fat: 0.2 g
fiber: 3.5 g
protein: 0.7 g
saturatedFat: : -
servingSize: -
sodium: 8.7 mg
sugar: 34.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, sugar, vanilla bean, and cinnamon stick in a large saucepan. Bring to a boil and stir until sugar has dissolved. Boil for 1 minute, then remove sugar syrup from heat.

  2. Fill a large bowl with water and stir in lemon juice. Peel, halve, and core quinces. Depending on their size, cut each into quarters or 8 pieces and immediately submerge in lemon water to prevent browning.

  3. Add quinces to saucepan with sugar syrup and bring to a simmer. Reduce heat and simmer until quinces are soft and have turned lightly pink, about 50 minutes. Remove from heat and allow to cool to room temperature. Refrigerate until cold, about 1 hour.

Recipe Yield

6 servings

Recipe Note

Quinces need to be peeled and cooked before they develop their unique taste. Serve cold with vanilla ice cream or whipped cream.

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