Spiced Quince Compote

Quince is one of those fruits that may be hard to find and not many people know what to do with it outside of where they are grown (Mediterranean and the Middle East). However they don’t know what they are missing! Quinces come in a variety of sizes and usually have a roughish golden yellow skin and is usually available in autumn. Slowly cooked it makes an utterly delicious desert which I find to be the perfect comfort food!

 Ingredients

• 1kg (3 medium) quince
• 100g sugar
  OR
  7 tbsp Splenda (suitable for low sugar / calorie requirements)
• 1 tbsp honey (optional, if not used add an extra 20g sugar / 1tbsp Splenda)
• 3 small cinnamon sticks
• 5 cloves

Serves 4 generous portions. 160 kcal “fat” version / 60 kcal “skinny” version

Start by peeling the quinces with a vegetable peeler as the skin can be quite tough. Core and de-seed thoroughly (so that no part of the core exterior stays on the quince. Cut each quince into 8-10 wedges of about 2cm (1 inch) thick. Quinces, (like apples) go quickly brown when peeled and cut, so it is a good idea to place them in a bowl of water with a squirt of lemon juice whilst working on them.

Once all the quince wedges are cut and prepared, place the m in a large pan, and add the rest of the ingredients and spices. Cover with water and gently simmer for 25 to 30 minutes. Reduce enough so that a light syrup remains.  The quince wedges should end up a pinkish colour and the wonderful thing about them is that they hold their shape (unlike apples which break down into the sauce) and have a wonderful soft texture.  Personally I like it to be a bit acidic or tart and sweet, but not too sweet. If you like it sweeter though , be sure to add more sugar while it is cooking.

Quince Compote can be served warm or cold, and is especially delicious with a dollop of vanilla ice cream!