Monday, 4 October 2010

Quince and cinnamon compote

Phase 1 in the London Quince Offensive: making a simple compote.

Using apple juice creates an unctuous golden syrup with a bite of acidity, and scented with cinnamon for that perfect breakfast accompaniment. I'll be eating it with muesli, porridge, or greek yoghurt.  The quince is best left in chunky pieces so that the fruit retains its shape after cooking.

Makes one 0.5l kilner jar

600g quinces, quartered, peeled and cored
200g caster sugar
200ml apple juice
½tsp ground cinnamon

1) Place all the ingredients into a heavy bottomed stainless steel pan, bring to the boil, and then lower the heat.  Simmer for 10 mins, or until the quince is tender through and the juice has reduced to a rich amber coloured syrup.

Note: if the quince is left to simmer for a little longer, the syrup and fruit will become a darker, brick/ruby red and the syrup will become more intense and honeyed.

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