Quince compote is more than just a recipe for me, it's a memory of my childhood. My grandmother had a huge quince tree in the garden, and in autumn the whole house smelled of quinces, cinnamon and cloves. This recipe is my homage to her culinary art, refined with a few modern accents. The list of ingredients may seem a little unusual at first glance, but each component contributes to the complex taste profile. The shallots and garlic form a hearty base, which is caramelized by the brown sugar and deglazed with apple cider vinegar. The apple cider vinegar provides a pleasant acidity that prevents the compote from becoming too sweet. The dried cranberries contribute a fruity sweetness and a slightly tart note, while the dried chilies add a subtle spiciness. The organic orange, both juice and zest, brings a fresh citrus note into play. The main role is played, of course, by the quinces themselves. They are rich in pectin, which gives the compote a nice, slightly gelatinous consistency. And finally, the gingerbread spice - a mixture of cinnamon, cloves, anise and cardamom - which gives the compote a warm, Christmasy note. When preparing in the Thermomix®, it is important to cut the quinces into even cubes so that they cook evenly. The reverse rotation is crucial to prevent the quinces from becoming mushy. While simmering, you should occasionally run the spatula along the edge to make sure nothing burns. The amount of gingerbread spice can be adjusted to taste. I recommend starting with 2 teaspoons and then adding more as needed. The recipe is already suitable for a vegetarian or vegan version. If you like it a little more varied, you can use other dried fruits such as apricots or plums instead of cranberries. Instead of gingerbread spice, you can also use a mixture of cinnamon, cloves and star anise. The quince compote is incredibly versatile. It goes perfectly with cheese, especially goat cheese or blue cheese. It is also a delicious side dish for grilled food, especially pork or poultry. On a fresh bread with butter or cream cheese, it is a simple but delicious treat. And of course it should not be missing on any breakfast table. The compote can be kept in the refrigerator in an airtight container for about a week. It can also be frozen well. For a longer shelf life, it can also be filled hot into sterilized jars. This way it can be kept unopened for several months. You can also prepare the compote well in advance. The quinces can be peeled and diced the day before. This saves time the next day.

Aromatic Quince Compote

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Description

Ingredients (12 ingredients)

Preparation (7 steps)

Chop shallots and garlic

Sauté shallots and garlic

Caramelize sugar and deglaze

Add more ingredients and simmer

Prepare quinces

Add quinces to the spice mix and simmer

Season and finish

Finished cooking? Great! 🎉

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