Recipe and instructions: Reduce the quince compote

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Chunky quinces in a glass

All sorts of magic can be conjured up from quinces – whether puree, compote or jelly. Our delicious quince compote tastes great with waffles, pancakes or potato fritters. Good Appetite!

Compote is a great thing: in spring and summer it can be prepared quickly from the most delicious, fresh fruits, in autumn and winter it refines waffles, pancakes and creamy desserts or fills cakes. Take a look at our recipe for rhubarb compote or try Mirabelle compote .

Buying quinces: what to consider

If you buy the fruit at the market or in the supermarket, you should make sure that the quinces are ripe. You can tell by its bright lemon yellow colour. If the fruits are more golden yellow, they are not yet ripe.

In addition, the fruits should give slightly if you gently press them in with your finger. Unripe quinces have a very hard consistency.

Another characteristic of ripe quinces: they contain almost no fluff, which protects them from heat during the ripening period. In autumn, and thus at harvest time, they lose more and more of their furry layer.

Recipe for quince compote

Ingredients:

  • 2 kg of quinces
  • 250 grams of sugar
  • 200 g of brown sugar
  • 1 organic lemon
  • 2 vanilla pods
  • 10 cloves
  • 3 cinnamon sticks

Preparation:

  1. First of all, the quinces must be freed from their remaining fluff. This is because it is bitter! So rub the quinces with a paper or tea towel first. Then remove the core and quarter the fruit. Chop the quince pieces further into fine wedges.
  2. Then squeeze the lemon and mix the juice with the fruit wedges.
  3. Then put the quinces in a large saucepan. Add the cinnamon, cloves, and sugar, as well as the pulp of the vanilla pods and the scraped pods themselves.
  4. Pour water over the fruits so that they are covered. Stir all of the ingredients thoroughly so that the spices can spread and the sugar can dissolve.
  5. Heat the water and cook the quinces in the spice stock for about 30 minutes. During this time, you can rinse some mason jars very hot, so that bacteria in the jars are killed.
  6. After cooking, lift the fruit out of the pot with a slotted spoon and carefully pour it into the glasses.
  7. Boil the brew again and pour the hot but no longer boiling liquid on the fruit, leaving about five millimetres of space to the edge of the glass.
  8. Wipe the edge with a damp, clean cloth and seal the jars very tightly.

Shelf life of quince compote

If you store the quince compote in a dark and dry place, you can enjoy it for up to a year. Once the fruity compote has been opened, keep it in the refrigerator.

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