Turkish cuisine · Desserts & Sweets

Quince Compote

Quince wedges simmer with clove, cinnamon stick and lemon in sugar syrup until pink and glossy.

Ingredients · for 6 servings

• 1 kg quinces
• 250 g sugar
• 700 ml water
• 4 cloves
• 2 cinnamon sticks
• 1 organic lemon

Instructions

1. Rub the fuzz off the quinces with a cloth, peel, quarter, cut out the core and divide into wedges about 2 cm thick; drizzle immediately with the juice of half a lemon so they don't brown.
2. Bring the water, sugar, cloves, cinnamon sticks and two wide strips of lemon zest to a boil in a wide pot and let bubble uncovered for 3 min.
3. Lay the quince wedges close together in the syrup – they should be just covered – and turn the heat down to the lowest setting.
4. Simmer covered gently for 40–45 min. without stirring; the wedges are done when they shimmer glassy, have taken on a pink hue and a fork slides in without resistance.
5. Remove the cloves, cinnamon sticks and lemon zest, reduce the syrup uncovered for another 5 min. if needed until slightly syrupy, and let the compote cool completely in it.
6. Chill for at least 3 hrs. and serve ice-cold with plenty of syrup in small bowls.