Quince Compote with Cointreau

The best compote ever!

Before you ask ..

What’s the difference between jam, coulis and compote?

Jam is fruit boiled in its own juice or water until reduced and sticky

Coulis is a fruit puree, a form of thick sauce made from mashed and strained vegetables or fruits

Compote is made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins.

The Cointreau

You can get little bottles – 50 ml – of cointreau. I picked up mine from Dan Murphy for $8, and that’s just right for this recipe with enough left over for a small sip for the Cook. If you fancy another sip, buy two of these little bottles.

The quince is a trying beast to peel. Patience and perseverance are needed, not my strongest qualities, but I’ve found that listening to the radio helps things along. Don’t watch TV while you’re peeling a quince, trust me on this.

Print Recipe

Quince Compote with Cointreau

Course

Desserts

Servings

Ingredients

• 2 kilos quince peeled and cored, cut into small chunks
• 6 cardamom pods finely ground
• 2 teaspoons dried orange peel
• 1/3 cup sugar if you prefer sweeter, use 1/2 cup
• 2 tablespoons Cointreau

Course Desserts Servings Ingredients 2 kilos quince peeled and cored, cut into small chunks 6 cardamom pods finely ground 2 teaspoons dried orange peel 1/3 cup sugar if you prefer sweeter, use 1/2 cup 2 tablespoons Cointreau

Instructions

1. Put the quinces in a heavy-based pot with the cardamom and orange peel, add about 1/2 inch of water to prevent burning.
2. Simmer, covered, for about 1 hour, keep checking that the water hasn't disappeared.
3. When the quinces are soft but not falling apart. add the sugar and stir until dissolved
4. Let the mixture cool, then stir in the cointreau
5. Refrigerate