Quince Compote

It’s not often that I can scroll through my twitter timeline without interruption. I like to go onto it a few times a day and hopefully be inspired or be able to offer inspiration to someone. This quote from @merentia instantly caught my eye: inhale love exhale gratitude. I wonder if we all followed it, would the world be a better place? Gratitude is something I try and practice every day. It makes life a beautiful thing. This saying resonates with me on so many levels and makes me think of sitting quietly in a yoga asana and being at peace with the world. These quinces formed part of my gratitude crate and it was the first time I had ever worked with them. I decided to make a quince compote.

Today’s inspirational recipe from Lavender and Lime ♥ Quince Compote ♥ #LavenderAndLime Click To Tweet

I was given an abundance of quinces and they are not easy to work with, so patience is required. You need to ensure that you get the pips and the hard flesh surrounding the pips out of the centre. If you have never had quince compote before I can only tell you that it is similar in texture to a guava, but tastes a whole lot better. You have to poach them for a long time in order to get them nice and soft and edible. This is so worth it, and if like me you have an abundance of quinces, place them into glass jars for hostess gifts. I sent a bottle home with my parents and I hope they enjoyed the quince compote as much as we did. Here I have shown them served with yoghurt, but the majority of them were enjoyed with custard.

Quince Compote
Quince Compote
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Quince Compote

Recipe Category: Condiments
Makes enough for: 1 batch Compote
All Rights Reserved: Adapted from Larousse Gastronomique page 286


  • 12 quinces
  • 1200 mls water
  • 700 g fructose
  • 1 pod vanilla, beans scraped out


  • Bring a large pot of water to the boil, and prepare a bowl of chilled water
  • Peel once quince at a time and quarter
  • Remove the entire core and cut each slice in half
  • Blanch for one minute in the boiling water
  • Refresh in the ice water and remove and set aside
  • Repeat until you have done this with all of the quinces
  • Place the water, fructose, vanilla pod and beans into a large pot and bring to a simmer
  • Once the sugar has dissolved add the quinces
  • Cover with a cartouche and leave to poach
  • After 2 hours, remove the cartouche, give the quinces a mix and put the cartouche back on
  • Poach for a further 1 and a half hours until soft
  • Place into sterilized glass jar
  • Add the vanilla pods you used to make the vanilla sugar
  • Cover with the sugar syrup
  • Seal and leave to stand for 24 hours


To make the cartouche cut baking paper into a circle to fit your pot. Cut a small hole in the middle to allow the steam to escape. For this recipe you want the liquid to simmer at 60° Celsius. See this post on how I sterilize my glass jars.


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19 thoughts on “Quince Compote

  1. I do so love quinces and quince compote – we have a few growers here in Hawke’s Bay who share their crops with us in autumn and early winter – so will put this recipe away for then – thanks Tandy.

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