Nowadays street markets are everywhere in London. In one of my many trips to the ever popular East Dulwich street market, North Cross Road, on a Saturday morning I found quinces. They were on sale just around the corner from the market at the local favourite farm shop Franklins. This shop sells exceptional good quality, fresh produce and ingredients from around the world. The quinces were big and plumb that particular day so I bought it and ponder for a while what to do with them. I googled ( is that a word?) for recipes but as usual I ended up at Great British Chefs site.
I found this recipe and I made some very tasty and sweet quince, muscat and apple compote. It’s easy to make. It makes a perfect homemade Christmas present as it can be made in advance, it lasts 30 days unopened. An excellent addition to the festive season table.
 Quince compote |
Quince, Muscat and apple compote by Geoffrey Smeddle
Equipment:
- Sterilised jars
- Food processor or blender
Ingredients:
Quince purée
- 12 large quince
- 12 sprigs of thyme
- 50g of butter, diced
- 120ml of Muscatel wine
- 2 tbsp of icing sugar
- 200g of butter, diced and at room temperature
Compote
- 4 cloves
- 1 shallot, finely diced
- 1 large quince
- 2 Granny Smith apples
- 2 tbsp of raisins, soaked in warm water to plump
- 20g of butter
 |
| quince purée |
Method:
this, slice every quince in half lengthways, place a knob of butter and a
small sprig of thyme in the middle of each, then sandwich the two
halves back together and wrap each one in tin foil
the oven at 190°C/Gas mark 5 until totally soft. This will take at least
an hour and a half, possibly more depending on the size of the quince
until cool enough to handle. Open up each tin foil parcel and separate
the two halves of quince. Scoop out the core with a teaspoon and discard
directly into the jug of a food blender. Add the remaining butter,
Muscatel wine and a level tablespoon of icing sugar
accordingly with icing sugar or Muscatel wine. If it is very thick and
you are struggling to process it, add water to loosen, but don’t let it
become too loose
large quince, then cut these into an even-sized dice about half a
centimetre in size
the diced shallot with the cloves until the shallot is soft. Do this
over a gentle heat so it does not colour
apple and the quince and fry until soft. Finally add the soaked raisins
with the soaking liquor, simmering gently to allow the liquid to
evaporate down until almost totally gone
This will keep in the fridge if sealed like jam for a month. Use within a
week of opening. It can be rewarmed or served cold
 |
| serving suggestion: cheese |
For more ideas for the festive season: Christmas Recipes @ Great British Chefs
Oh I am a quince convert! have a look http://pastabites.blogspot.co.uk/2012/12/cooking-lesson-with-andrew-kojima.html
I bought it from borough market and they are not that cheap, but cheaper than my local and they were AMAZING. Love quince.
@Pastabites – your post looks scrumptious – Lucky you! I never cooked with guince before. I am convert now too.
Lovely post. Love quince…I made a lamb and quince tagine in Morocco, might have to go to the market and buy some to recreate it.
@Tiff the tagine dish sounds amazing.
hope you share the recipe.