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

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.
Add the diced quinces to the saucepan with the water, cover, and simmer for 10 minutes over low heat.
Add the peeled and chopped apples, the sugar, and the cinnamon. Cover and continue cooking for 15 minutes until everything is fork-tender.
Mash with a fork for a rustic texture, or give it a quick blend with an immersion blender for a silky smooth finish.
Check off every step to taste the warm compote.
It keeps for 5 days in the refrigerator in a sealed jar, and freezes beautifully in portions.
Oui, leur peau reste épaisse et un peu âpre même après cuisson, contrairement à celle des pommes.
Leur chair s'oxyde en quelques minutes à l'air libre ; le citron garde leur belle couleur claire avant cuisson.
Mixée bien lisse et sans sucre ajouté, elle convient dès le début de la diversification.
Add this recipe to your meal plan, then pick a main, a soup or a dessert: Popotam brings them together with the grocery list for the whole week. Free, no account.