Recipes

Quince Compote

Ingredients:

1 pinch saffron
2 cups water
2 cups Demerara suga
2 cups white wine
1/4 cup white wine vinegar
1kg fresh quinces

Bring the saffron, sugar, wine and vinegar to a simmer. While it is heating, peel the quinces and slice into quarters. Cut out all of the hard core. Slice each quarter into 4 and then into 3.

Add the quinces to the liquid and bring back to a simmer. Turn the heat down to a low simmer and simmer for 35-40 minutes stirring occasionally. There should only be a small amount of liquid left. When cool, refrigerate in an airtight container.

Serve as a condiment with cured meats, warm bread and cheeses like blue and goat.

*Image features soft goat's cheese and prosciutto.

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