Quince-Ginger Compote

Name: Quince-Ginger Compote
Prep time: 20 min
Total time: 1 h 30 min
Yield: Makes about 7 cups
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; 1 tablespoon fresh lemon juice

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.

Source: Martha Stewart Living, November 2010

1 hour 30 mins 20 mins Makes about 7 cups

Total Time Prep Yield

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
1 tablespoon fresh lemon juice

Directions

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. 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.