Pink Wine Quince Compote Recipes

QUINCE COMPOTE

Steps:

• Place quinces, cider, and sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 to 20 minutes until quince are soft. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Transfer cooked quinces and liquid to a serving bowl and season with lemon juice, orange flower water, and orange zest.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Mix in creme fraiche and serve with the quince compote.

QUINCE COMPOTE WITH VANILLA

Steps:

• Combine water, sugar, vanilla bean, and cinnamon stick in a large saucepan. Bring to a boil and stir until sugar has dissolved. Boil for 1 minute, then remove sugar syrup from heat.
• Fill a large bowl with water and stir in lemon juice. Peel, halve, and core quinces. Depending on their size, cut each into quarters or 8 pieces and immediately submerge in lemon water to prevent browning.
• Add quinces to saucepan with sugar syrup and bring to a simmer. Reduce heat and simmer until quinces are soft and have turned lightly pink, about 50 minutes. Remove from heat and allow to cool to room temperature. Refrigerate until cold, about 1 hour.

QUINCE-CINNAMON COMPOTE

Steps:

• Rinse quinces under running water to remove the fuzzy layer. Squeeze the lemon into a large bowl and fill halfway with water.
• Cut quinces into quarters. Peel, core, and dice one quarter at a time, and transfer fruit to the lemon water to prevent browning.
• Combine 3 cups of fresh water, cane sugar, agave syrup, cinnamon stick, and cardamom pod in a saucepan and bring to a boil. Add drained quinces and reduce heat to medium-high. Cook at a low boil for 20 minutes.
• Reduce heat to medium-low. Cover the saucepan with a lid, placing a wooden spoon underneath to keep it slightly ajar and allow some steam to escape without it drying out. Simmer like this for about 25 minutes. The compote is ready when the fruit has turned a red blush color, it is tender to a fork, and the syrup has reduced by three-fourths. The objective is to have softened fruit with a thickened syrup at the end. The syrup will thicken more upon cooling.

PINK WINE QUINCE COMPOTE

Steps:

• Place all ingredients, except quince, in the rice cooker bowl.
• 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. (Recently, I've just peeled the quince and then sliced around the core, avoiding the need to scrape out the seed area). 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.
• 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.
• 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.
• Note1: It's very important to clean the core carefully -there is a white membrane that will never soften.
• Note2: white zinfandel or a jug vin rose work fine; authors also suggest a Blanc de Pinot Noir, Lancer's or Mateus.
• Note3: I use only about half to 2/3 of the sugar and find this quite sweet enough.
• Note4: I see no reason why this could not be made in a regular rice cooker, a slow cooker, or simmered in a saucepan on the stove, but then you are on your own as to the time. Cooking time is based on my rice cooker, yours may differ.