Quince Compote

 

🍐 Quince: Harvest, Store & Cook

🌳 Picking Quinces

• Harvest: late autumn (Sept–Oct).

• Ripe when: golden yellow, fragrant, firm.

• Pick: twist fruit gently upward; avoid bruising.

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🏠 Storage

• Room temp: 1–2 weeks (they perfume the room!).

• Cool dark place / fridge drawer: 2–3 months.

• Best long-term: cook & freeze.

❄️ Freezing Steps

1. Peel, core, slice.

2. Dip in lemon water.

3. Blanch (2–3 min) or poach (5–10 min).

4. Freeze on tray → pack in bags/containers.

5. Keeps 8–12 months.

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🍯 Recipes

Quince Compote

• Quinces (4–5), sugar (150–200 g), lemon juice + zest, cinnamon, cloves, 500 ml water.

• Simmer 40–60 min until soft and pink.

• Store in fridge (2 weeks) or freeze.

• Serve with yoghurt, porridge, cheese, or roast meat.

Other Ideas

• Membrillo (quince paste) → firm, sweet, perfect with cheese.

• Quince jelly → spread for toast.

• Poached quinces → elegant dessert with cream or custard.

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👉 Tip: 

- Quinces are never eaten raw — always cook them to bring out their unique floral, honey-like flavour.

- Quinces pair well with quite a number of flavours. 

Think sweet and rosy spices, like cinnamon, star anise, vanilla and rose water, but also 

fresh and zesty ones, like citrus fruits and cardamom, or even bold and hearty flavours, like black pepper and bay leaves.