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Quince compote flavoured with cinnamon and cloves
Quince compote served with cinnamon, cloves, and lemon peel.

Quince compote

Author: Flavelo
Recipes Cakes and Desserts

Quince is hard and tart when raw, but undergoes a miraculous transformation under heat. When making compote, the goal is not to boil the fruit to pieces, but to loosen the tissues just enough for the spiced syrup to permeate them. The warmth of cloves and cinnamon counterbalances the fruit's natural acidity, creating a balance of flavours.

🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 5 servings
🔥 Calories 180 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Medium saucepan
  • Vegetable peeler
  • Sharp knife for chopping

Instructions

1 ✓

Prepare a bowl of cold water, and squeeze the lemon juice into it. Peel the quinces, core them, cut into wedges, and immediately place in the lemon water.

Tip: Citric acid inhibits oxidation, so the fruit remains a beautiful yellow and does not brown.
2 ✓

Bring the cooking water to a boil with the sugar, cinnamon, and cloves until the sugar completely dissolves.

Tip: You can also make a caramelised sugar base for deeper flavour, but clear syrup is the goal for the classic recipe.
3 ✓

Place the drained quince wedges into the syrup. Simmer (on low heat) for 15-20 minutes.

Tip: Do not let the water boil rapidly, as the turbulence can break the softening fruit.
4 ✓

Check softness with a knife: if it goes in easily but the wedges are still whole, pull off the heat.

Tip: The fruit softens further in the hot syrup whilst cooling.
5 ✓

Let it cool in its own juice. Most delicious served cold.

Tip: During cooling, the fruit absorbs the spiced syrup (osmosis), making it truly tasty.

Recipe FAQ

Why does the quince brown during peeling?
Upon contact with oxygen, enzymes in the fruit react. You can prevent this by keeping it in lemon water.
The fruit remained too hard.
Sugar hardens the fruit flesh (water extraction). If you have a very hard variety, pre-cook a little in plain water, and only add the sugar afterwards.

Ingredients

  • 4 pcs Large quinces
  • 1 litre Water
  • 200 g Granulated sugar
  • 1 pc Whole cinnamon stick
  • 5 pcs Cloves
  • 0.5 pc Lemon juice