Cinnamon quince compote (Membrillos cocidos)

In Spain, quince is best known as the thick quince paste served with cheese, dulce de membrillo, but in a simpler form it is also made into a compote cooked in sugar syrup. This hard, tart fruit softens during slow cooking and takes on a special, floral aroma. It makes a light finish to an autumn menu.

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Method

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1. Peel the quinces and cut them into small cubes.
2. In a pot, bring the water and sugar to a boil.
3. Add the lemon peel and lemon juice.
4. Add the cinnamon stick and the quince cubes.
5. Cook over low heat until the quince is tender.
6. Let it cool, then serve cold or lukewarm, drizzled with its own syrup.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Membrillos cocidos (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Quince is a hard fruit, so use a sharp knife and a stable chopping board. Cut out the core thoroughly, because it is tough and slightly bitter.
• If the cubes start to brown before cooking, put them in lemon water while the syrup comes to the boil.
• Try it with a slice of aged Manchego or another hard cheese: in Spanish cooking, this is quince's favourite partner.

Frequently asked questions

How long does it keep?

It keeps for 1 week in its syrup in the fridge. Poured hot into sterilised jars, it will keep for longer.

Can I make it with less sugar?

Yes, 80-100 g of sugar is enough if you don't mind a tarter flavour. The compote won't keep as well, though, so eat it within 3-4 days.

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