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  • Quince compote
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    This compote can be eaten warm or cold with the paté or jarred 2-3 months once refrigerated, so you can enjoy it all winter.
    By Claus Meyer

    Quince compote

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    Servings: 10

    PREPARATION:

    • 1

      Rinse and peel the quinces, core and quarter them. Place the peels and cores in cheesecloth or gauze so it can be boiled. Slice the quinces into smaller pieces and toss them into a pot with 2 dl water, sugar and vinegar, bay leaves, salt and pepper.

    • 2

      Simmer the quinces in the lidded pot for about 30-40 minutes, until they are nice and tender for a compote. If the compote is too juicy, take the lid off and let some of the moisture steam away. Adjust the taste with salt, pepper and vinegar.

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    This entry was posted in Claus Meyer, Episodes, Recipes by chef, S05 E12 Cooking in the Woods. Bookmark the permalink.
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  • Servings: 10

    PREPARATION:

    • 1

      Rinse and peel the quinces, core and quarter them. Place the peels and cores in cheesecloth or gauze so it can be boiled. Slice the quinces into smaller pieces and toss them into a pot with 2 dl water, sugar and vinegar, bay leaves, salt and pepper.

    • 2

      Simmer the quinces in the lidded pot for about 30-40 minutes, until they are nice and tender for a compote. If the compote is too juicy, take the lid off and let some of the moisture steam away. Adjust the taste with salt, pepper and vinegar.

    Print Friendly
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