Time 1h Yield Serves four Number Of Ingredients 7 Steps:
Fill a large bowl with water, and add the juice of 1/2 lemon. Quarter the quinces and apples, and place the pieces you aren’t working with in the water while you peel, core and cut each quarter crosswise into 1 inch-thick pieces. Combine the agave syrup and water in a large, heavy saucepan, and bring to a boil. Turn the heat down and simmer. Drain the quinces and apples, and add to the pot with the cinnamon and vanilla. Bring to a simmer, cover, reduce the heat and simmer, stirring often, for one hour. The quince will be soft and pinkish, and the apples may have broken down into apple sauce (depending on what type you use). Serve hot or cold.
Time 1h30m Yield Makes about 7 cups Number Of Ingredients 6 Steps:
Bring wine, water, sugar, and ginger to a simmer in a medium saucepan over high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Add quinces. (Add more water if needed to cover fruit.) Reduce heat, and simmer gently until quinces are tender, 25 to 45 minutes depending on ripeness of fruit. Transfer quinces to a bowl using a slotted spoon. Bring liquid in saucepan to a simmer, and cook until slightly syrupy, about 5 minutes. Remove, and discard ginger. Stir in lemon juice. Pour syrup over quinces. Let stand until cool. Refrigerate if desired.
Time 50m Yield 3 1/2 cups Number Of Ingredients 5 Steps:
In a heavy bottomed saucepan, combine juice, sugar, and cinnamon stick. Bring to a boil, stirring to dissolve sugar. Add quince and cook over medium heat, stirring occasionally, until tender, about 15 to 20 minutes. Add cranberries. Bring to a simmer and cook 20 more minutes. Discard cinnamon stick. Remove from heat and cool completely.
Time 55m Yield 6 cups, 4-6 serving(s) Number Of Ingredients 8 Steps:
Place all ingredients, except quince, in the rice cooker bowl. Quarter and peel the quinces with a sharp paring knife. With a melon baller or knife, remove the entire core area, cleaning out all the hard bits. Cut each quarter into 4 slices. (Recently, I’ve just peeled the quince and then sliced around the core, avoiding the need to scrape out the seed area). Place the quince slices in the wine mixture. Close the cover and set for the porridge cycle. Open the cover twice during the cook cycle to release the steam. When cycle finishes, check the fruit - it should be very tender. If it is not, reset for a second cycle and check every 15 minutes until desired texture is achieved. Remove the bowl from the cooker and let cool. Pour the compote into a storage container, cover and refrigerate overnight. Keeps for up to 2 weeks in the refrigerator. Note1: It’s very important to clean the core carefully -there is a white membrane that will never soften. Note2: white zinfandel or a jug vin rose work fine; authors also suggest a Blanc de Pinot Noir, Lancer’s or Mateus. Note3: I use only about half to 2/3 of the sugar and find this quite sweet enough. Note4: I see no reason why this could not be made in a regular rice cooker, a slow cooker, or simmered in a saucepan on the stove, but then you are on your own as to the time. Cooking time is based on my rice cooker, yours may differ.
Time 1h5m Yield 4 Number Of Ingredients 7 Steps:
Rinse quinces under running water to remove the fuzzy layer. Squeeze the lemon into a large bowl and fill halfway with water. Cut quinces into quarters. Peel, core, and dice one quarter at a time, and transfer fruit to the lemon water to prevent browning. Combine 3 cups of fresh water, cane sugar, agave syrup, cinnamon stick, and cardamom pod in a saucepan and bring to a boil. Add drained quinces and reduce heat to medium-high. Cook at a low boil for 20 minutes. Reduce heat to medium-low. Cover the saucepan with a lid, placing a wooden spoon underneath to keep it slightly ajar and allow some steam to escape without it drying out. Simmer like this for about 25 minutes. The compote is ready when the fruit has turned a red blush color, it is tender to a fork, and the syrup has reduced by three-fourths. The objective is to have softened fruit with a thickened syrup at the end. The syrup will thicken more upon cooling.
Time 2h15m Yield 6 Number Of Ingredients 6 Steps:
Combine water, sugar, vanilla bean, and cinnamon stick in a large saucepan. Bring to a boil and stir until sugar has dissolved. Boil for 1 minute, then remove sugar syrup from heat. Fill a large bowl with water and stir in lemon juice. Peel, halve, and core quinces. Depending on their size, cut each into quarters or 8 pieces and immediately submerge in lemon water to prevent browning. Add quinces to saucepan with sugar syrup and bring to a simmer. Reduce heat and simmer until quinces are soft and have turned lightly pink, about 50 minutes. Remove from heat and allow to cool to room temperature. Refrigerate until cold, about 1 hour.
Time 1h10m Yield 6 servings (1-1/2 cups compote). Number Of Ingredients 16 Steps:
Combine the salt, thyme, ginger and pepper; sprinkle over pork. Place on a rack in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°., Meanwhile, in a large nonstick skillet over medium heat, saute onion in butter until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Uncover; simmer 25-30 minutes longer or until quinces are tender and liquid is thickened. Discard bay leaf., Let pork stand for 5 minutes before slicing. Serve with compote.
Time 45m Yield 3 Half Pints Number Of Ingredients 5 Steps:
Put the quince, sugar and water in a saucepan. Stir until the sugar has dissolved. Bring to a boil and simmer until the quince has completely softened and has become part of the water sugar mixture.Apprx 20 minutes. Force the mixture through a sieve into another pot and add the ginger. Bring to a simmer until it forms a drop from a teaspoon. Add the rose water. Pour into sterilized jars and seal.
