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Quince and honey compote
(recipe, Suzy Flower)
This is a lovely fragrant compote, reminiscent of the colour of Autumn leaves.
- 1 kg quince cut into small pieces
- 2 cups water
- ½ cup honey
- 1 cinnamon stick
- 1 Meyer lemon, juiced, plus a couple of strips of lemon zest
- 1 tsp. rosewater, or more to taste
- Prepare the quince by peeling and coring and cutting into small pieces. Plunge quince into water and lemon juice while you prepare the syrup.
- Bring the honey and water to a gentle simmer stirring to dissolve honey. When honey is completetly dissolved add quince, lemon peel and cinnamon stick. Poach until quince is tender and fragrant and rosy pink. This can take anywhere from a half to an hour depending on the ripeness of the quince and the longer you leave it the pinker it gets. Taste to see if you need a bit more honey to make sweet but still with a tart quincy edge.
- Now you may remove the quince to a bowl and further reduce syrup if you would like the syrup to be a bit thicker. Also you may, if you like, add half a split vanilla pod to the syrup with the rosewater just before you pour it over the fruit.
- Store in glass in the fridge where it will last for at least a week and maybe a bit longer.
- Serve with yogurt or ice cream.