Quince Compote Recipes

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DUCK BREAST WITH QUINCE COMPOTE



Duck Breast With Quince Compote image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 9

2 duck breasts (magrets), about 1 pound each
1 teaspoon Chinese five-spice powder
Salt and ground black pepper
1/2 cup thinly sliced shallots
2 quinces, peeled and cored, in slices 1/4 inch thick
2 tablespoons sugar
1 1/2 cups chicken stock
1/2 cup dry red wine
1 tablespoon hoisin sauce

Steps:

  • Preheat oven to 200 degrees. Trim a tablespoon of fat from edges of each breast, and set aside. With a sharp knife score skin of each breast in a crisscross pattern. Rub flesh side of each with 1/4 teaspoon five-spice powder, and season with salt and pepper.
  • Place a heavy skillet, preferably cast iron, over medium-high heat. Place breasts skin side down in skillet, and sear a few minutes, until skin is nicely browned. Place breasts in a baking dish skin side up. Place in oven for 1 hour.
  • Meanwhile, melt reserved fat in a saucepan over medium heat. Add shallots, and cook until soft. Add quince slices, remaining five-spice powder and the sugar; cook, stirring, a few minutes, until quince starts to color. Add stock, bring to a simmer and remove 1/2 cup stock to a dish. Add wine to saucepan, cover and cook about 15 minutes, until quince is tender. Whisk hoisin sauce into reserved stock. When quince is tender, stir in hoisin mixture. Simmer 10 minutes. Season with salt and pepper, and set aside.
  • Remove breasts from oven, and slice on bias. Pour any juices into pan with quince. Arrange duck on a platter. Reheat quince mixture, and spoon around duck. Serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 7 grams

QUINCE COMPOTE



Quince Compote image

Quince is a fruit that grows abundantly throughout the Mediterranean. Though it's too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.

Provided by Martha Rose Shulman

Categories     dessert, side dish

Time 1h

Yield Serves four

Number Of Ingredients 7

Juice of 1/2 lemon
1 pound quince
1 pound apples
1/3 cup agave syrup
1/2 cup water
1/2 teaspoon ground cinnamon
1 vanilla bean, split and scraped

Steps:

  • Fill a large bowl with water, and add the juice of 1/2 lemon. Quarter the quinces and apples, and place the pieces you aren't working with in the water while you peel, core and cut each quarter crosswise into 1 inch-thick pieces.
  • Combine the agave syrup and water in a large, heavy saucepan, and bring to a boil. Turn the heat down and simmer. Drain the quinces and apples, and add to the pot with the cinnamon and vanilla. Bring to a simmer, cover, reduce the heat and simmer, stirring often, for one hour. The quince will be soft and pinkish, and the apples may have broken down into apple sauce (depending on what type you use). Serve hot or cold.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 25 grams

QUINCE COMPOTE



Quince Compote image

This is a wonderful use for quinces if you can get your hands on some. If you like, you can puree the compote but I usually like it chunky. You can also serve it with vanilla ice cream or plain whipped cream.

Provided by Annette

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 55m

Yield 4

Number Of Ingredients 9

2 pounds quinces - peeled, cored, and diced
2 cups hard apple cider
½ cup sugar, or more to taste
½ lemon, juiced
½ teaspoon orange flower water
½ teaspoon grated orange zest
½ cup heavy cream
2 teaspoons vanilla sugar
3 tablespoons creme fraiche

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.

Nutrition Facts : Calories 446.7 calories, Carbohydrate 72.4 g, Cholesterol 56 mg, Fat 15.5 g, Fiber 5 g, Protein 2.1 g, SaturatedFat 9.6 g, Sodium 34.5 mg, Sugar 33.1 g

QUINCE-GINGER COMPOTE



Quince-Ginger Compote image

Use this tart compote to make our Pumpkin Layer Cake. Overly ripe quinces may not retain their shape as they simmer, so it's best to use ones that have just ripened.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Yield Makes about 7 cups

Number Of Ingredients 6

3 cups off-dry white wine, such as Riesling
1 1/2 cups water, plus more if needed
1 1/2 cups sugar
12 thin slices peeled fresh ginger (from one 2-inch piece)
3 pounds just ripened quince (about 4), peeled, cored, and cut into 1/2-inch wedges
1 tablespoon fresh lemon juice

Steps:

  • Bring wine, water, sugar, and ginger to a simmer in a medium saucepan over high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Add quinces. (Add more water if needed to cover fruit.) Reduce heat, and simmer gently until quinces are tender, 25 to 45 minutes depending on ripeness of fruit.
  • Transfer quinces to a bowl using a slotted spoon. Bring liquid in saucepan to a simmer, and cook until slightly syrupy, about 5 minutes. Remove, and discard ginger. Stir in lemon juice. Pour syrup over quinces. Let stand until cool. Refrigerate if desired.

PORK WITH SAVORY QUINCE COMPOTE



Pork with Savory Quince Compote image

White wine boosts the warm flavors of quince and rosemary in this sweet, savory compote or chutney for pork tenderloin. This dressed-up dish from our Test Kitchen makes a sophisticated but simple entree for special guests.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings (1-1/2 cups compote).

Number Of Ingredients 16

3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
COMPOTE:
1 small onion, chopped
1 tablespoon butter
2 medium quinces, peeled and cut into 1/2-inch pieces
1 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
1/4 cup honey
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine the salt, thyme, ginger and pepper; sprinkle over pork. Place on a rack in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°., Meanwhile, in a large nonstick skillet over medium heat, saute onion in butter until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Uncover; simmer 25-30 minutes longer or until quinces are tender and liquid is thickened. Discard bay leaf., Let pork stand for 5 minutes before slicing. Serve with compote.

Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 677mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

QUINCE COMPOTE



Quince Compote image

Categories     Sauce     Fruit     Thanksgiving     Quince     Vanilla     White Wine     Fall     Chill     Simmer     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 5

4 pounds quinces, peeled, quartered, cored, cut into 1/2-inch cubes
2 cups water
2 cups sugar
2 cups dry white wine
1 vanilla bean, split lengthwise

Steps:

  • Bring first 4 ingredients to boil in heavy large saucepan, stirring often. Scrape in seeds from vanilla bean; add bean. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight.

FENNEL AND GARLIC-CRUSTED PORK ROAST WITH WARM QUINCE AND APPLE COMPOTE



Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 21

1 small head fennel with 2-inches fronds attached, coarsely chopped
1/2 cup coarsely chopped onion
6 cloves garlic, peeled and sliced
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh oregano
2 teaspoons fennel seeds
2 tablespoons chopped parsley
1 1/2 teaspoons coarsely ground white pepper
1 (4 1/2 pound) pork rib roast, tied
Coarse salt, to taste
Warm Quince and Apple Compote, recipe follows
2 large tart, firm apples, such as McIntosh, Rome or Cortland (about 3/4 pound)
2 large quince (about 3/4 pound)
2 tablespoons unsalted butter
2 tablespoons sugar
1/2 cup apple cider
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
Coarse salt, to taste

Steps:

  • In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine.
  • With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees.
  • Remove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote.
  • Peel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm.

MASCARPONE CHEESECAKE WITH QUINCE COMPOTE



Mascarpone Cheesecake with Quince Compote image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Dessert     Thanksgiving     Pecan     Walnut     Fall     Chill     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 12

Crust
1 1/3 cups pecans, toasted
1/2 cup walnuts, toasted
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, melted
Filling
3 1/2 cups whipping cream
1/4 cup water
3 1/2 teaspoons unflavored gelatin (from 2 envelopes)
3 1/2 cups plus 2 tablespoons mascarpone cheese* (about 28 1/2 ounces; from four 8-ounce containers)
1 1/4 cups powdered sugar, sifted
Quince Compote

Steps:

  • For crust:
  • Preheat oven to 375°F. Coarsely grind nuts with brown sugar in processor. Blend in melted butter. Press mixture over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake until crust is set, about 12 minutes. Cool crust completely.
  • For filling:
  • Pour 3 cups cream into medium bowl. Pour 1/4 cup water into small heatproof bowl; sprinkle gelatin over. Let stand 15 minutes. Place bowl with gelatin in small skillet of barely simmering water; stir until gelatin dissolves, about 2 minutes. Remove bowl from water. Pour remaining 1/2 cup cream into gelatin. Pour gelatin mixture into cream in bowl; whisk gently until well blended.
  • Using electric mixer, beat mascarpone and powdered sugar in large bowl until smooth. Beat in cream-gelatin mixture just until smooth. Pour filling over cooled crust. Cover and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)
  • Using small sharp knife, cut around pan sides to loosen cheesecake. Remove pan sides. Place cake on platter. Cut cake into wedges and serve with compote.
  • *Italian cream cheese available at Italian markets and many supermarkets.

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