Quince and Apple Compote with Vanilla
by @NomNomAromatic compote made from oven-baked quinces and tart apples, refined with real vanilla. The oven method saves you the tedious peeling of the quinces – ideal as a pantry staple, for a snack or as a dessert.
Source / link: Eigenkreation
Ingredients
| 1 kg | Quinces |
| 500 g | Apples (tart, e.g. Boskoop) |
| 200 g | Sugar |
| 1 | Vanilla pod |
| 1 EL | Lemon juice |
| 200 ml | Water |
Preparation
Step by step through the recipe
- 1 Preheat the oven to 180 °C top/bottom heat. Rub the 1 kg quinces thoroughly so that the fuzz is completely removed, then halve them and scoop out the core with a spoon.
- 2 Place the quince halves cut side down in a baking dish, pour in 200 ml water and seal the dish tightly with aluminium foil. Bake the quinces in the hot oven for 45–60 Minuten until the flesh is soft and can easily be loosened from the skin with a spoon.
- 3 In the meantime, peel the 500 g apples, quarter them, remove the core and cut the quarters into small cubes. Mix the apple cubes with 1 EL lemon juice so that they do not turn brown.
- 4 Slit the 1 vanilla pod lengthwise, scrape out the seeds with the back of a knife and set the scraped pod aside.
- 5 Take the baked quinces out of the oven and let them cool briefly. Loosen the soft flesh from the skin with a spoon and put it into a large pot; discard the skins.
- 6 Add the diced 500 g apples, the 200 g sugar, the vanilla seeds and the scraped vanilla pod to the quinces in the pot, stir everything together and bring to the boil over medium heat.
- 7 Cover and simmer the mixture gently for 15–20 Minuten, stirring several times, until the apple cubes have broken down and the compote falls thickly from the spoon.
- 8 Remove the vanilla pod, purée the compote finely and smoothly with a stick blender and bring it briefly to the boil once more.
- 9 Fill the hot compote immediately into sterilised, pre-warmed jars, fill them right to the brim, seal tightly and let them cool upside down for 10 Minuten. Then store in a cool, dark place.
Notes & tips
The quinces don't need to be peeled laboriously: halve them, bake them in the oven until soft and then loosen the flesh from the skin with a spoon – that saves a lot of time and effort. The apple content softens the natural acidity of the quinces; with very sweet apples, the sugar can be reduced to 150 g. A pinch of cinnamon or a scraped tonka bean goes well with the vanilla. Stored sealed in sterilised jars in a cool place, the compote keeps for several months and tastes great as a spread, with yoghurt, over rice pudding or as a filling for tartlets. Quinces are only available until November – after that, the window for fresh compote is closed.
Nutrition
estimated per serving- Calories
- 221 kcal
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 47 g
– = ingredient not in nutrition database (estimate incomplete)
