Tuesday, October 18, 2011

The Floral Bouquet of Quince

This morning, quite unexpectedly, I was presented with a wonderful gift: a box of the most gorgeous quince! The perfume is so lovely & the fruit itself has such a great feel when you hold one of these luscious bundles in your hand! I always think they are magical as they are crisp, white, & astringent, then become pliable & absolutely carnelian in color! It really is alchemy! I will be making some compote to stash away for the holidays. If you are so inclined, here is a recipe for your Holiday table ~ If you make this, please let me know! I also am a big fan of membrillo, a quince paste that is amazing to serve with cheese.

Quince & Cranberry Compote

  1. 2 cups apple juice
  2. 1/2 cup sugar
  3. 1 cinnamon stick
  4. 1 pound quinces—peeled, cored and cut into 3/4-inch pieces
  5. One 12-ounce bag of cranberries
  1. In a heavy medium saucepan, combine the apple juice with the sugar and cinnamon stick and bring to a boil, stirring to dissolve the sugar. Add the quinces and cook over moderate heat, stirring occasionally, until tender, about 30 minutes. Add the cranberries and bring to a simmer. Cook until the compote is thick, about 20 minutes. Discard the cinnamon stick before serving.
MAKE AHEAD The quince compote can be refrigerated in an airtight container for up to 2 weeks.

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