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Quince-Ginger Compote

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

  • prep: 20 mins
    total time: 1 hour 30 mins
  • yield: Makes about 7 cups

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Ingredients

  • 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 (melissas.com)
  • 1 tablespoon fresh lemon juice

Cook's Note

Storage: Compote can be refrigerated for up to 5 days.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Martha Stewart Living, November 2010

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