Spiced Quince Compote

Ingredients 0/6

Step 1

Rins the quinces under cold water to get rid of their fuzzy coating. Squeeze the lemon into a big bowl and fill it halfway with water. Cut the quinces into quarters, then peel, core, and dice them one piece at a time, dropping the fruit into the lemon water as you go to keep it from browning.

Step 2

Pour 3 cups of fresh water into a saucepan along with the cane sugar, agave syrup, a cinnamon stick, and a cardamom pod. Bring everything to a boil, then add the drained quince pieces. Turn the heat down to medium-high and let it cook at a gentle boil for about 20 minutes.

Step 3

After that, lower the heat to medium-low and place the lid on the saucepan, but wedge a wooden spoon under the edge so some steam can escape without drying everything out. Let it simmer like this for another 25 minutes or so. You’ll know it’s done when the fruit has softened, taken on a lovely reddish tint, and the syrup has thickened, reducing to about a quarter of its original amount. Keep in mind the syrup will thicken even more as it cools.