Pink Wine Quince Compote Recipe
Note: I found this recipe on the internet last year when our Quince tree was laden with fruit. It is really delicious and I will certainly be cooking it again if the tree has as much fruit as it did then. I just used an ordinary saucepan and kept track of how tender the fruit was. Diane
Quince is a lovely, old-fashioned fruit that deserves to be better known. This is one of my favorite recipes, from the Ultimate Rice Cooker Cookbook, by Hensperger and Kaufmann.
55 min 15 min prep
4 cups fruity blush wine
1/4 cup fresh lime juice
1 3/4 cups sugar (I used 1/2 cup of sugar and it was quite sweet enough for us! Diane)
5 whole cloves
1 pinch of freshly grated nutmeg
2 cinnamon sticks, 4-in . each
2 slices candied ginger
3 medium quinces, about 1 1/2 lbs
1. Place all ingredients, except quince, in the rice cooker bowl.
2. Quarter and peel the quinces with a sharp paring knife. With a melon baller or knife, remove the entire core area, cleaning out all the hard bits. Cut each quarter into 4 slices. Place the quince slices in the wine mixture. Close the cover and set for the porridge cycle. Open the cover twice during the cook cycle to release the steam. (I just kept checking to see how tender the fruit was, it did not take that long. Diane)
3. When cycle finishes, check the fruit - it should be very tender. If it is not, reset for a second cycle and check every 15 minutes until desired texture is achieved.
4. Remove the bowl from the cooker and let cool. Pour the compote into a storage container, cover and refrigerate overnight. Keeps for up to 2 weeks in the refrigerator.
5. NB 1: It's very important to clean the core carefully -there is a white membrane that will never soften.
6. NB 2: White Zinfandel or a jug vin rose work fine; authors also suggest a Blanc de Pinot Noir, Lancer's or Mateus.