When I first moved to Australia in 1982, I was confronted with a fruit tree I did not recognise. It was a quince tree. I knew nothing about quinces and the internet wasn’t around as a source of recipes. So I often bought cookbooks based on whether or not they had a quince recipe.
I’m way past needing to do that, but I still have the quince tree. This book tempted me because it has a straightforward recipe to use up a few quinces.
By the way, Klancy Miller is an American writer and pastry chef, and a commentator on the Cooking Channel. She earned a Diplôme de Pâtisserie at Le Cordon Bleu in Paris. She’s passionate about everything French.
3 ripe quinces
1 cup water
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
Peel, core and dice the quinces. Put into a small saucepan with the water and brown sugar.
Set the pan over high heat and bring the mixture just to a boil. Adjust the heat to maintain a low simmer and cook, uncovered, until the fruit breaks down and the mixture thickens, 15 to 18 minutes.
Remove the pan from the heat and stir the cinnamon into the compote. Serve warm, or refrigerate in an airtight container. The compote can be served cold in yogurt or on toast and keeps for approximately 3 days.
How it played out
The quince tree had another bumper crop this year, but we always forget to spray in spring so we also have a bumper crop of codling moth. Ugh.
My friend, Caroline, and I tackled the job of peeling and coring about 15 quinces. She did more work that I did, but I was making dinner at the same time. I set a couple of quinces aside for this recipe and the rest was made into a quince paste. My only change was to purée the fruit before adding the cinnamon.
We all had some tonight served with two kinds of ice cream—chocolate and a raspberry, another page-32 recipe coming soon.
As the recipe says, it would also be good with yoghurt or on toast, but I think the best reaction came from Mathilde, the Danish exchange student who is with us for four months. She said, ‘It smells and tastes like Christmas!’ What a great recommendation!
P.S. Had to laugh that a book on solo cooking has a bulk recipe like this.
Quince is especially popular in Spain and South America, but I think we also had it at a homestay in Georgia (the country, not the state).