Christine McFadden Cookery and Food Writing
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Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Caponata
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick-Pea Pancakes with
Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Grilled Duck Breasts with
Glazed Turnips and Orange
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Membrillo
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Ice-Cream
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Roasted Parsnip and
Cumin Soup
Roasted Squash and
and Chilli Soup
Roasted Swede, Ginger and Spiced Black Bean Soup
Rosemary Sorbet
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Quince autumn fruit recipes Christine McFadden
Quince preserves recipe Dorset Foodie Southwest
Quince compote recipe Dorset Foodie Southwest

Quince Compôte

One of the simplest ways of cooking quince, this compôte is delicious with a dollop of thick cream and a crisp biscuit. 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) Using a sharp knife, quarter the quinces lengthways. Remove the peel and set to one side. Cut out the cores and set these aside too. Slice the peeled 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, October 2022

    Photography: Scott Morrison    
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