Apple and quince compote

The floral aroma of quince blended with sweet apples, gently simmered under a lid. The whole house smells like fall.

VegetarianNo ovenWith the kids

Quince is never eaten raw, but cooked with apples, it releases an unmatched aroma of honey and rose and takes on a lovely amber hue.

Because it cooks a bit slower than apples, cut it into smaller dice or give it a ten-minute head start in the saucepan.

10minprep
25mincooking
Easylevel
Apple and quince compote, a serving idea
tender by the spoonful

Step-by-step recipe check off as you go

  1. Prep the quinces

    Rub the quinces under water to remove their downy fuzz, peel them, remove the tough core, and cut them into small 1.5 cm dice. Drizzle with lemon juice.

    Popotam's tipThe quince core is tough: place each quince half flat on the cutting board to quarter it before scooping out the seeds.
  2. Give the quinces a head start

    Add the diced quinces to the saucepan with the water, cover, and simmer for 10 minutes over low heat.

  3. Add the apples

    Add the peeled and chopped apples, the sugar, and the cinnamon. Cover and continue cooking for 15 minutes until everything is fork-tender.

  4. Mash or blend

    Mash with a fork for a rustic texture, or give it a quick blend with an immersion blender for a silky smooth finish.

And there you go, it's ready

Check off every step to taste the warm compote.

Secrets for a fragrant compote what makes all the difference

Secrets

  • Choose quinces that are bright yellow and fragrant: green ones lack aroma.
  • A ten-minute head start for the quinces so they end up just as tender as the apples.
  • Keep the lid on throughout cooking to trap all the moisture from the fruit.

Storage and make-ahead

It keeps for 5 days in the refrigerator in a sealed jar, and freezes beautifully in portions.

Variations

  • No added sugar needed if you choose naturally sweet apples (Fuji, Gala).
  • With a star anise pod dropped into the saucepan during cooking.
  • As a base for a tart or beneath a crumble topping.

Frequently asked questions

Faut-il obligatoirement éplucher les coings ?

Oui, leur peau reste épaisse et un peu âpre même après cuisson, contrairement à celle des pommes.

Pourquoi citronner les coings ?

Leur chair s'oxyde en quelques minutes à l'air libre ; le citron garde leur belle couleur claire avant cuisson.

Dès quel âge pour les enfants ?

Mixée bien lisse et sans sucre ajouté, elle convient dès le début de la diversification.

Fall menus that serve it with the grocery list for the whole table

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