Quince Compote (Membrillo) – Traditional Recipe

Quince is so tasty and fragrant that I have to cook it when it comes into season. Here in Gibraltar it is traditional to cook it in a simple syrup with clove and cinnamon, known as ‘compota de membrillo‘. Quince is usually considered an old fashioned fruit but don’t let that stop you from cooking it because the taste is wonderful.

Quince is much tougher than apples and even through it becomes soft when cooked it still retains its structure, unlike apples which goes mushy. The fragrant smell infuses the whole place and is reminiscent of autumn and winter.


Quince Compote (Membrillo) – Traditional Recipe
Yield: 4 Servings
Difficulty: Easy
Cooking time:


Quince compote is basically stewed quince, which is a traditional Spanish recipe where the quince is infused with cinnamon and cloves. Very typical of autumn and winter.



  • 1.2 kg quince (about 3 medium quinces)
  • 750 ml water
  • 200 g sugar (granulated)
  • 4 cinnamon sticks
  • 4 cloves
  • 2¾ lbs quince (about 3 medium quinces)
  • 3 cups water
  • 1 cup sugar (granulated)
  • 4 cinnamon sticks
  • 4 cloves


  1. Peel and dice the quinces, keep about a dozen of the pips. These aren’t meant to be eaten but provide pectin for the syrup.
  2. Place the quince and the pips in a deep pan with the water, sugar and spices.
  3. Cook on a slow simmer for about 45 minutes.
  4. Allow to cool and serve.

Do you like this recipe? Give it a rating!

1 Star2 Stars3 Stars4 Stars5 Stars 4.50 from 6 reviews
Have you made this recipe?

If you make this recipe please share with the world! Post it on Instagram and tag @veggiegib and use the #veggiegib hasthag.