Quince is so tasty and fragrant that I have to cook it when it comes into season. Fortunately here in Gibraltar, also in southern Spain, they are plentiful, and it is traditional to cook quince in a simple syrup with clove and cinnamon, known as ‘compota de membrillo‘. This is a very simple yet effective way of cooking this fruit. 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 and screams comfy food.
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Pin recipe Description
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.
Ingredients
- 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
Instructions
- 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.
- Place the quince and the pips in a deep pan with the water, sugar and spices.
- Cook on a slow simmer for about 45 minutes.
- Allow to cool and serve.
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4.43 from 7 reviews
