Christine McFadden Cookery and Food Writing
Christine McFadden with students
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Globe Artichokes
Glorious Green Stir-Fry
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Moroccan Kid Tagine with Apricots and Almonds
Mushroom, Red Pepper and Rocket Ciabatta Burgers
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Pan-Fried Jerusalem
Artichokes with Cobnuts
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Roast Grouse with
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Rhubarb and Angelica Sorbet
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Quince preserves recipe Dorset Foodie Southwest
Quince compote recipe Dorset Foodie Southwest

Quince Compôte

A plus point for quinces is that the peel and cores aren't wasted. They make a rosy syrup to trickle over the compôte or use as a gleaming glaze for fruit tarts.
Serves 4

quinces 2 large, weighing about 500g in total
water 1 litre
sugar 150g
vanilla pod 1, split

1) Quarter the quinces and remove the peel (keep the peel). Remove the cores with a small knife (keep the cores too). Slice the quince quarters lengthways into segments.

2) Put the segments in a large pan with the water, sugar and split vanilla pod. Bring to the boil, then reduce the heat and simmer gently for about 1½ hours, or until tender but not disintegrating. Leave to cool in the pan.

3) Strain the liquid, tip the quinces in a serving bowl and leave to cool.

4) Pour the liquid back into the pan, and add the reserved peel and cores. Boil for 20–30 minutes until syrupy.

5) Strain, leave to cool, then pour over the quinces.


Recipe © Christine McFadden, December 2013

    Photography: Scott Morrison    
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