Cookbook:Apple Quince Compote

Cookbook | Ingredients | Recipes

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons sugar
• 2 McIntosh or Rome apples , peeled, cored and diced into 1/2-inch cubes
• 2 large quinces , peeled, cored and diced into 1/2-inch cubes
• 3/4 cup dried cranberries
• 1/2 cup apple cider
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon coarse salt

Procedure

1. In a 10" (25 cm) skillet, melt butter over low heat. Sprinkle in sugar and increase heat to medium.
2. Cook, stirring occasionally, about 3 minutes, or until sugar is caramelized. Add apples, quinces and cranberries.
3. Cook, stirring occasionally, 10 to 12 minutes, or until fruit is golden and apples and cranberries are soft (the quinces will retain their shape); reduce heat to low.
4. Add cider and lemon juice and cook 2 to 4 minutes, or until liquid has reduced but not evaporated.
5. Stir in ginger and salt until combined. Serve warm.