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Quince Compote

2 large quinces, about 2 lbs.

2 cups of water

juice of ½ large lemon

½ cup of sugar

a dozen cloves

• Peel the quince. Cut it into bite size pieces and place in water acidulated with lemon juice.

• Place quince in a saucepan, add enough of the reserved liquid to barely cover the fruit.

• Mix in the sugar and the cloves. Cover it, bring to a boil, and simmer on low heat for 15 – 20 minutes. Turn the heat off. Let it cool in the pan.

• Divide it into compote glasses. Refrigerate. A sprinkling of pomegranate seeds would make it look festive.

Serves four as dessert.


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