Quince Compote
Makes enough for: 1 batch Compote
Ingredients
- 12 quinces
- 1200 mls water
- 700 g fructose
- 1 pod vanilla, beans scraped out
Method
- 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
Notes
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.