Best Quince Compote Recipes

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FENNEL AND GARLIC-CRUSTED PORK ROAST WITH WARM QUINCE AND APPLE COMPOTE



Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 21

1 small head fennel with 2-inches fronds attached, coarsely chopped
1/2 cup coarsely chopped onion
6 cloves garlic, peeled and sliced
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh oregano
2 teaspoons fennel seeds
2 tablespoons chopped parsley
1 1/2 teaspoons coarsely ground white pepper
1 (4 1/2 pound) pork rib roast, tied
Coarse salt, to taste
Warm Quince and Apple Compote, recipe follows
2 large tart, firm apples, such as McIntosh, Rome or Cortland (about 3/4 pound)
2 large quince (about 3/4 pound)
2 tablespoons unsalted butter
2 tablespoons sugar
1/2 cup apple cider
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
Coarse salt, to taste

Steps:

  • In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine.
  • With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees.
  • Remove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote.
  • Peel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm.

QUINCE COMPOTE



Quince Compote image

Quince is a fruit that grows abundantly throughout the Mediterranean. Though it's too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.

Provided by Martha Rose Shulman

Categories     dessert, side dish

Time 1h

Yield Serves four

Number Of Ingredients 7

Juice of 1/2 lemon
1 pound quince
1 pound apples
1/3 cup agave syrup
1/2 cup water
1/2 teaspoon ground cinnamon
1 vanilla bean, split and scraped

Steps:

  • Fill a large bowl with water, and add the juice of 1/2 lemon. Quarter the quinces and apples, and place the pieces you aren't working with in the water while you peel, core and cut each quarter crosswise into 1 inch-thick pieces.
  • Combine the agave syrup and water in a large, heavy saucepan, and bring to a boil. Turn the heat down and simmer. Drain the quinces and apples, and add to the pot with the cinnamon and vanilla. Bring to a simmer, cover, reduce the heat and simmer, stirring often, for one hour. The quince will be soft and pinkish, and the apples may have broken down into apple sauce (depending on what type you use). Serve hot or cold.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 25 grams

QUINCE COMPOTE



Quince Compote image

This is a wonderful use for quinces if you can get your hands on some. If you like, you can puree the compote but I usually like it chunky. You can also serve it with vanilla ice cream or plain whipped cream.

Provided by Annette

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 55m

Yield 4

Number Of Ingredients 9

2 pounds quinces - peeled, cored, and diced
2 cups hard apple cider
½ cup sugar, or more to taste
½ lemon, juiced
½ teaspoon orange flower water
½ teaspoon grated orange zest
½ cup heavy cream
2 teaspoons vanilla sugar
3 tablespoons creme fraiche

Steps:

  • Place quinces, cider, and sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 to 20 minutes until quince are soft. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  • Transfer cooked quinces and liquid to a serving bowl and season with lemon juice, orange flower water, and orange zest.
  • Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Mix in creme fraiche and serve with the quince compote.

Nutrition Facts : Calories 446.7 calories, Carbohydrate 72.4 g, Cholesterol 56 mg, Fat 15.5 g, Fiber 5 g, Protein 2.1 g, SaturatedFat 9.6 g, Sodium 34.5 mg, Sugar 33.1 g

QUINCE COMPOTE



Quince Compote image

Categories     Sauce     Fruit     Thanksgiving     Quince     Vanilla     White Wine     Fall     Chill     Simmer     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 5

4 pounds quinces, peeled, quartered, cored, cut into 1/2-inch cubes
2 cups water
2 cups sugar
2 cups dry white wine
1 vanilla bean, split lengthwise

Steps:

  • Bring first 4 ingredients to boil in heavy large saucepan, stirring often. Scrape in seeds from vanilla bean; add bean. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight.

QUINCE-GINGER COMPOTE



Quince-Ginger Compote image

Use this tart compote to make our Pumpkin Layer Cake. Overly ripe quinces may not retain their shape as they simmer, so it's best to use ones that have just ripened.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Yield Makes about 7 cups

Number Of Ingredients 6

3 cups off-dry white wine, such as Riesling
1 1/2 cups water, plus more if needed
1 1/2 cups sugar
12 thin slices peeled fresh ginger (from one 2-inch piece)
3 pounds just ripened quince (about 4), peeled, cored, and cut into 1/2-inch wedges
1 tablespoon fresh lemon juice

Steps:

  • Bring wine, water, sugar, and ginger to a simmer in a medium saucepan over high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Add quinces. (Add more water if needed to cover fruit.) Reduce heat, and simmer gently until quinces are tender, 25 to 45 minutes depending on ripeness of fruit.
  • Transfer quinces to a bowl using a slotted spoon. Bring liquid in saucepan to a simmer, and cook until slightly syrupy, about 5 minutes. Remove, and discard ginger. Stir in lemon juice. Pour syrup over quinces. Let stand until cool. Refrigerate if desired.

CRANBERRY, QUINCE, AND PEARL ONION COMPOTE



Cranberry, Quince, and Pearl Onion Compote image

Provided by Shelley Wiseman

Categories     Onion     Breakfast     Side     Thanksgiving     Cranberry     Quince     Fall     Simmer     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/2 pound pearl onions (preferably red; 2 cups)
2 cups apple juice
1 cup sugar
2 tablespoons cider vinegar
6 cloves
1 teaspoon coriander seeds
2 quinces, peeled, cored, and cut into 1/2-inch cubes
1 (12-ounce) bag fresh or frozen cranberries (not thawed if frozen)

Steps:

  • Trim root end of each onion and cut an X in it. Blanch in boiling water 1 minute, then drain in a colander. Cool slightly, then peel.
  • Bring juice, sugar, vinegar, and spices to a boil in a 3-quart heavy saucepan, stirring until sugar has dissolved. Add onions and quinces and simmer, uncovered, stirring occasionally, until tender but not falling apart, about 30 minutes.
  • Add cranberries and simmer until tender but not falling apart, 5 to 8 minutes. Discard cloves. Transfer fruit and onions to a bowl using a slotted spoon, then boil syrup, if necessary, until reduced to 1/2 cup. Pour syrup over compote and cool to room temperature.

QUINCE COMPOTE WITH VANILLA



Quince Compote with Vanilla image

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

Provided by Lola

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 2h15m

Yield 6

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 58.9 g, Fat 0.2 g, Fiber 3.5 g, Protein 0.7 g, Sodium 8.7 mg, Sugar 34.5 g

PORK WITH SAVORY QUINCE COMPOTE



Pork with Savory Quince Compote image

White wine boosts the warm flavors of quince and rosemary in this sweet, savory compote or chutney for pork tenderloin. This dressed-up dish from our Test Kitchen makes a sophisticated but simple entree for special guests.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings (1-1/2 cups compote).

Number Of Ingredients 16

3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
COMPOTE:
1 small onion, chopped
1 tablespoon butter
2 medium quinces, peeled and cut into 1/2-inch pieces
1 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
1/4 cup honey
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine the salt, thyme, ginger and pepper; sprinkle over pork. Place on a rack in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°., Meanwhile, in a large nonstick skillet over medium heat, saute onion in butter until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Uncover; simmer 25-30 minutes longer or until quinces are tender and liquid is thickened. Discard bay leaf., Let pork stand for 5 minutes before slicing. Serve with compote.

Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 677mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

DUCK BREAST WITH QUINCE COMPOTE



Duck Breast With Quince Compote image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 9

2 duck breasts (magrets), about 1 pound each
1 teaspoon Chinese five-spice powder
Salt and ground black pepper
1/2 cup thinly sliced shallots
2 quinces, peeled and cored, in slices 1/4 inch thick
2 tablespoons sugar
1 1/2 cups chicken stock
1/2 cup dry red wine
1 tablespoon hoisin sauce

Steps:

  • Preheat oven to 200 degrees. Trim a tablespoon of fat from edges of each breast, and set aside. With a sharp knife score skin of each breast in a crisscross pattern. Rub flesh side of each with 1/4 teaspoon five-spice powder, and season with salt and pepper.
  • Place a heavy skillet, preferably cast iron, over medium-high heat. Place breasts skin side down in skillet, and sear a few minutes, until skin is nicely browned. Place breasts in a baking dish skin side up. Place in oven for 1 hour.
  • Meanwhile, melt reserved fat in a saucepan over medium heat. Add shallots, and cook until soft. Add quince slices, remaining five-spice powder and the sugar; cook, stirring, a few minutes, until quince starts to color. Add stock, bring to a simmer and remove 1/2 cup stock to a dish. Add wine to saucepan, cover and cook about 15 minutes, until quince is tender. Whisk hoisin sauce into reserved stock. When quince is tender, stir in hoisin mixture. Simmer 10 minutes. Season with salt and pepper, and set aside.
  • Remove breasts from oven, and slice on bias. Pour any juices into pan with quince. Arrange duck on a platter. Reheat quince mixture, and spoon around duck. Serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 7 grams

CREAM CHEESE FLAN WITH QUINCE COMPOTE



Cream Cheese Flan with Quince Compote image

Baking flan slowly in a water bath gives it a silky, confection-like texture. Be sure to begin making this recipe one day ahead so it has time to chill overnight. For optimal flavor, remove the flan from the refrigerator at least 20 minutes before serving to allow it to come to room temperature.

Provided by Melissa Clark

Categories     Egg     Dessert     Bake     Thanksgiving     Vegetarian     Cream Cheese     Quince     Fall     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (10-inch) flan to serve 8 to 10

Number Of Ingredients 14

For quince compote:
1/2 cup sugar
2 sticks cinnamon
3 large quinces (about 1 3/4 pounds), peeled, cored, and cut into 1/2-inch cubes
For flan:
1 1/2 cups sugar
8 ounces cream cheese, softened
2 tablespoons vanilla extract
1/4 teaspoon kosher salt
6 large eggs
1 1/2 cups heavy cream
1 (14-ounce) can sweetened condensed milk
Special Equipment
10- by 2-inch round cake pan, large roasting pan

Steps:

  • Make compote:
  • In large saucepan over high heat, combine 4 cups water, sugar, and cinnamon sticks, stirring until sugar dissolves. Bring to boil, then add quince, reduce heat to moderate, and simmer, uncovered, stirring occasionally, until tender, about 45 minutes. Refrigerate quince (in poaching liquid) until cool. (Compote can be made up to 3 days ahead and refrigerated.)
  • Make flan:
  • In large heavy saucepan over moderately high heat, stir together 1 cup sugar and 1/4 cup water. Cook, occasionally stirring gently with wooden spoon or rubber spatula, until sugar melts and caramel turns dark amber. Working quickly and carefully, immediately pour hot caramel into cake pan, tilting to cover bottom and halfway up sides of pan. Let cool.
  • Preheat oven to 325°F.
  • In large bowl, using electric mixer, beat together cream cheese, remaining 1/2 cup sugar, vanilla, and salt until smooth and very creamy, about 3 minutes. Add eggs, cream, and condensed milk and beat until smooth, about 2 minutes more. Pour mixture into prepared cake pan.
  • Transfer pan to large roasting pan and fill roasting pan with enough hot water to come halfway up sides of cake pan. Cover roasting pan loosely with foil and pierce foil several times with fork.
  • Transfer roasting pan to oven and bake 1 hour. Remove foil and continue to bake until edge of flan is set but center jiggles slightly when gently shaken, about 1 hour more. Remove cake pan from water and cool flan in pan on rack, then transfer to refrigerator to chill overnight.
  • When ready to serve, run thin knife around inside edge of pan to loosen flan. Shake pan gently from side to side and, when flan moves freely in pan, invert large plate over pan. Holding pan and plate securely together, quickly invert and turn out flan onto plate. (Caramel will pour out over and around flan.) Serve with quince compote.

MASCARPONE CHEESECAKE WITH QUINCE COMPOTE



Mascarpone Cheesecake with Quince Compote image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Dessert     Thanksgiving     Pecan     Walnut     Fall     Chill     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 12

Crust
1 1/3 cups pecans, toasted
1/2 cup walnuts, toasted
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, melted
Filling
3 1/2 cups whipping cream
1/4 cup water
3 1/2 teaspoons unflavored gelatin (from 2 envelopes)
3 1/2 cups plus 2 tablespoons mascarpone cheese* (about 28 1/2 ounces; from four 8-ounce containers)
1 1/4 cups powdered sugar, sifted
Quince Compote

Steps:

  • For crust:
  • Preheat oven to 375°F. Coarsely grind nuts with brown sugar in processor. Blend in melted butter. Press mixture over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake until crust is set, about 12 minutes. Cool crust completely.
  • For filling:
  • Pour 3 cups cream into medium bowl. Pour 1/4 cup water into small heatproof bowl; sprinkle gelatin over. Let stand 15 minutes. Place bowl with gelatin in small skillet of barely simmering water; stir until gelatin dissolves, about 2 minutes. Remove bowl from water. Pour remaining 1/2 cup cream into gelatin. Pour gelatin mixture into cream in bowl; whisk gently until well blended.
  • Using electric mixer, beat mascarpone and powdered sugar in large bowl until smooth. Beat in cream-gelatin mixture just until smooth. Pour filling over cooled crust. Cover and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)
  • Using small sharp knife, cut around pan sides to loosen cheesecake. Remove pan sides. Place cake on platter. Cut cake into wedges and serve with compote.
  • *Italian cream cheese available at Italian markets and many supermarkets.

QUINCE-CINNAMON COMPOTE



Quince-Cinnamon Compote image

Not quite a pear and not really an apple, quince is a pome fruit that, once cooked, tastes like a cross between the two, but quince stays firm and takes on a beautiful red blush color. This vegan and gluten-free recipe gives a simple formula for compote. It can be eaten as a dessert on its own or added to oatmeal or breakfast quinoa. It also complements white meat well.

Provided by Buckwheat Queen

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 1h5m

Yield 4

Number Of Ingredients 7

2 pounds quinces
½ lemon
3 cups water, plus more for soaking
¼ cup raw cane sugar
⅓ cup agave syrup
½ cinnamon stick
1 pod black cardamom

Steps:

  • Rinse quinces under running water to remove the fuzzy layer. Squeeze the lemon into a large bowl and fill halfway with water.
  • Cut quinces into quarters. Peel, core, and dice one quarter at a time, and transfer fruit to the lemon water to prevent browning.
  • Combine 3 cups of fresh water, cane sugar, agave syrup, cinnamon stick, and cardamom pod in a saucepan and bring to a boil. Add drained quinces and reduce heat to medium-high. Cook at a low boil for 20 minutes.
  • Reduce heat to medium-low. Cover the saucepan with a lid, placing a wooden spoon underneath to keep it slightly ajar and allow some steam to escape without it drying out. Simmer like this for about 25 minutes. The compote is ready when the fruit has turned a red blush color, it is tender to a fork, and the syrup has reduced by three-fourths. The objective is to have softened fruit with a thickened syrup at the end. The syrup will thicken more upon cooling.

Nutrition Facts : Calories 259.2 calories, Carbohydrate 69.8 g, Fat 0.3 g, Fiber 6.5 g, Protein 1.1 g, Sodium 19.6 mg, Sugar 31.7 g

DANIELA'S QUINCE AND CRANBERRY COMPOTE



Daniela's Quince and Cranberry Compote image

Provided by Food Network

Categories     dessert

Time 50m

Yield 3 1/2 cups

Number Of Ingredients 5

2 cups apple juice or apple cider
1/2 cup sugar
1 cinnamon stick
1 pound quinces, peeled, cored, cut into 1 inch pieces
14 ounces fresh cranberries

Steps:

  • In a heavy bottomed saucepan, combine juice, sugar, and cinnamon stick. Bring to a boil, stirring to dissolve sugar. Add quince and cook over medium heat, stirring occasionally, until tender, about 15 to 20 minutes. Add cranberries. Bring to a simmer and cook 20 more minutes. Discard cinnamon stick. Remove from heat and cool completely.

QUINCE-AND-CRANBERRY COMPOTE



QUINCE-AND-CRANBERRY COMPOTE image

Categories     Side     Thanksgiving     Cranberry Sauce

Yield serves 8

Number Of Ingredients 10

6 medium Quince
6 cup Water
2 cup Sugar
12 Cloves
18 Whole allspice berries
1 large Orange peel strip
2 packs Cranberries
1 Cinnamon stick (3" long)
Cranberry juice (optional)
Balsamic vinegar, to taste

Steps:

  • CUT EACH QUINCE INTO QUARTERS, then cut quarters into pieces about 1/2-inch thick. Grasp each piece firmly and cut away peel and core with sharp knife. When all slices have been cored and peeled, cut each piece into small chunks. Don't worry about the fruit discoloring. In saucepan, combine water, sugar, spices and orange peel. Bring mixture to boil, stirring to dissolve sugar. Add quince. Reduce heat, cover pan and cook very slowly until fruit has turned a deep pink color, about 2 hours. You don't need to worry about overcooking as the fruit will hold its texture well. If cooked slowly, there should still be quite a bit of liquid in pan when fruit is done. Sort through cranberries, remove those that are not in good shape and rinse the rest. Add cranberries to cooked quince. If mixture seems too dry, add a little more water or cranberry juice. Increase heat a little and cook cranberries until they begin to pop open, 12-to-15 minutes. Use rubber scraper to gently mix them with quince. When done, refrigerate compote to cool, then stir in enough vinegar to balance the sweetness.

PINK WINE QUINCE COMPOTE



Pink Wine Quince Compote image

My quince tree's boughs are bending to the ground under the weight of the fruit. Quince is a lovely, old-fashioned fruit that deserves to be better known. This is one of my favorite recipes, from the Ultimate Rice Cooker Cookbook, by Hensperger and Kaufmann.

Provided by duonyte

Categories     Dessert

Time 55m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 8

4 cups fruity blush wine
1/4 cup fresh lime juice
1 3/4 cups sugar
5 whole cloves
1 pinch of freshly grated nutmeg
2 cinnamon sticks, 4-in . each
2 slices candied ginger
3 medium quinces, about 1 1/2 lbs

Steps:

  • Place all ingredients, except quince, in the rice cooker bowl.
  • Quarter and peel the quinces with a sharp paring knife. With a melon baller or knife, remove the entire core area, cleaning out all the hard bits. Cut each quarter into 4 slices. (Recently, I've just peeled the quince and then sliced around the core, avoiding the need to scrape out the seed area). Place the quince slices in the wine mixture. Close the cover and set for the porridge cycle. Open the cover twice during the cook cycle to release the steam.
  • When cycle finishes, check the fruit - it should be very tender. If it is not, reset for a second cycle and check every 15 minutes until desired texture is achieved.
  • Remove the bowl from the cooker and let cool. Pour the compote into a storage container, cover and refrigerate overnight. Keeps for up to 2 weeks in the refrigerator.
  • Note1: It's very important to clean the core carefully -there is a white membrane that will never soften.
  • Note2: white zinfandel or a jug vin rose work fine; authors also suggest a Blanc de Pinot Noir, Lancer's or Mateus.
  • Note3: I use only about half to 2/3 of the sugar and find this quite sweet enough.
  • Note4: I see no reason why this could not be made in a regular rice cooker, a slow cooker, or simmered in a saucepan on the stove, but then you are on your own as to the time. Cooking time is based on my rice cooker, yours may differ.

Nutrition Facts : Calories 390.4, Fat 0.6, SaturatedFat 0.2, Sodium 10.3, Carbohydrate 100.9, Fiber 2.3, Sugar 87.7, Protein 0.5

DUCK BREAST WITH QUINCE COMPOTE



DUCK BREAST WITH QUINCE COMPOTE image

Categories     Duck     Bake

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup thinly sliced shallots
2 quinces, peeled and cored, in slices 1/4 inch thick
2 TBS sugar
1.5 cups chicken stock
1/2 cup dry red wine
1 TBS hoisin sauce
2 duck breasts (magrets), about 1 pound each
1 TSP Chinese five-spice powder
Salt and ground black pepper

Steps:

  • 1. Preheat oven to 200 degrees. Trim a tablespoon of fat from edges of each breast, and set aside. With a sharp knife, score skin of each breast in a crisscross pattern. Rub flesh side of each with 1/4 teaspoon five-spice powder, and season with salt and pepper. 2. Place a heavy skillet, preferably cast iron, over medium-high heat. Place breasts skin-side down in skillet, and sear a few minutes, until skin is nicely browned. Place breasts in baking dish skin side up. Place in oven for 1 hour. 3. Meanwhile, melt reserved fat in a saucepan over medium heat. Add shallots, and cook until soft. Add quince slices, remaining five-spice powder and the sugar; cook, stirring, a few minutes, until quince starts to color. Add stock, bring to a simmer and remove 1/2 cup of stock to a dish. Add wine to saucepan, cover and cook about 15 minutes, until quince is tender. Whisk hoisin sauce into reserved stock. When quince is tender, stir in hoisin mixture. Simmer 10 minutes. Season with salt and pepper, and set aside. 4. Remove breasts from oven, and slice on bias. Pour any juices into pan with quince. Arrange duck on a platter. Reheat quince mixture, and spoon around duck. Serve.

QUINCE-GINGER COMPOTE



Quince-Ginger Compote image

Overly ripe quinces may not retain their shape as they simmer, so it's best to use ones that have just ripened.Make our Pumpkin Layer Cake with this compote.

Provided by @MakeItYours

Number Of Ingredients 6

3 cups off-dry white wine, such as Riesling
1 1/2 cups water, plus more if needed
1 1/2 cups sugar
12 thin slices peeled fresh ginger (from one 2-inch piece)
3 pounds just ripened quince (about 4), peeled, cored, and cut into 1/2-inch wedges (melissas.com)
1 tablespoon fresh lemon juice

Steps:

  • Step 1
  • Bring wine, water, sugar, and ginger to a simmer in a medium saucepan over high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Add quinces. (Add more water if needed to cover fruit.) Reduce heat, and simmer gently until quinces are tender, 25 to 45 minutes depending on ripeness of fruit.
  • Step 2
  • Transfer quinces to a bowl using a slotted spoon. Bring liquid in saucepan to a simmer, and cook until slightly syrupy, about 5 minutes. Remove, and discard ginger. Stir in lemon juice. Pour syrup over quinces. Let stand until cool. Refrigerate if desired.

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