Best 9 Quince Ginger Compote Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Quince ginger compote is a delicious and versatile dish that can be enjoyed on its own or used as a topping for a variety of desserts. Made with fresh quince, ginger, sugar, and lemon juice, this compote has a sweet and slightly tart flavor with a hint of spice. It's also incredibly easy to make, requiring just a few simple ingredients and steps. In addition to the classic quince ginger compote recipe, this article also includes variations for making a sugar-free version, a slow cooker version, and a version that uses dried quince. Whether you're looking for a quick and easy dessert or a unique topping for your favorite dishes, this collection of quince ginger compote recipes has something for everyone.

Here are our top 9 tried and tested recipes!

QUINCE COMPOTE



Quince Compote image

Quince is a fruit that grows abundantly throughout the Mediterranean. Though it's too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.

Provided by Martha Rose Shulman

Categories     dessert, side dish

Time 1h

Yield Serves four

Number Of Ingredients 7

Juice of 1/2 lemon
1 pound quince
1 pound apples
1/3 cup agave syrup
1/2 cup water
1/2 teaspoon ground cinnamon
1 vanilla bean, split and scraped

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.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 25 grams

QUINCE-GINGER COMPOTE



Quince-Ginger Compote image

Use this tart compote to make our Pumpkin Layer Cake. Overly ripe quinces may not retain their shape as they simmer, so it's best to use ones that have just ripened.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Yield Makes about 7 cups

Number Of Ingredients 6

3 cups off-dry white wine, such as Riesling
1 1/2 cups water, plus more if needed
1 1/2 cups sugar
12 thin slices peeled fresh ginger (from one 2-inch piece)
3 pounds just ripened quince (about 4), peeled, cored, and cut into 1/2-inch wedges
1 tablespoon fresh lemon juice

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.

QUINCE COMPOTE



Quince Compote image

This is a wonderful use for quinces if you can get your hands on some. If you like, you can puree the compote but I usually like it chunky. You can also serve it with vanilla ice cream or plain whipped cream.

Provided by Annette

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 55m

Yield 4

Number Of Ingredients 9

2 pounds quinces - peeled, cored, and diced
2 cups hard apple cider
½ cup sugar, or more to taste
½ lemon, juiced
½ teaspoon orange flower water
½ teaspoon grated orange zest
½ cup heavy cream
2 teaspoons vanilla sugar
3 tablespoons creme fraiche

Steps:

  • Place quinces, cider, and sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 to 20 minutes until quince are soft. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  • Transfer cooked quinces and liquid to a serving bowl and season with lemon juice, orange flower water, and orange zest.
  • Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Mix in creme fraiche and serve with the quince compote.

Nutrition Facts : Calories 446.7 calories, Carbohydrate 72.4 g, Cholesterol 56 mg, Fat 15.5 g, Fiber 5 g, Protein 2.1 g, SaturatedFat 9.6 g, Sodium 34.5 mg, Sugar 33.1 g

PORK WITH SAVORY QUINCE COMPOTE



Pork with Savory Quince Compote image

White wine boosts the warm flavors of quince and rosemary in this sweet, savory compote or chutney for pork tenderloin. This dressed-up dish from our Test Kitchen makes a sophisticated but simple entree for special guests.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings (1-1/2 cups compote).

Number Of Ingredients 16

3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
COMPOTE:
1 small onion, chopped
1 tablespoon butter
2 medium quinces, peeled and cut into 1/2-inch pieces
1 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
1/4 cup honey
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 677mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

PERSIMMON COMPOTE



Persimmon Compote image

Having a stash of this make-ahead spiced fruit topping in the fridge is like money in the bank. Use it to gussy up your favorite ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

1 cup dry white wine
1/2 cup sugar
1 star anise
1 cinnamon stick
Kosher salt
4 Fuyu persimmons, peeled, cored, and each cut into 8 wedges
Ice cream, for serving

Steps:

  • Bring wine, sugar, star anise, cinnamon, and a pinch of salt to a boil in a saucepan. Reduce heat; simmer until thickened, about 7 minutes. Add persimmons. Simmer, covered, until tender, about 20 minutes. Transfer fruits to a bowl using a slotted spoon. Cook syrup until reduced by half, about 5 minutes. Pour over persimmons. Let cool. Refrigerate until chilled (up to 2 days). Serve over ice cream.

QUINCE COMPOTE WITH VANILLA



Quince Compote with Vanilla image

Quinces need to be peeled and cooked before they develop their unique taste. Serve cold with vanilla ice cream or whipped cream.

Provided by Lola

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 2h15m

Yield 6

Number Of Ingredients 6

2 cups water
1 cup white sugar
½ vanilla bean, split in half lengthwise
1 cinnamon stick
½ lemon, juiced
2 pounds ripe quinces

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.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 58.9 g, Fat 0.2 g, Fiber 3.5 g, Protein 0.7 g, Sodium 8.7 mg, Sugar 34.5 g

QUINCE-CINNAMON COMPOTE



Quince-Cinnamon Compote image

Not quite a pear and not really an apple, quince is a pome fruit that, once cooked, tastes like a cross between the two, but quince stays firm and takes on a beautiful red blush color. This vegan and gluten-free recipe gives a simple formula for compote. It can be eaten as a dessert on its own or added to oatmeal or breakfast quinoa. It also complements white meat well.

Provided by Buckwheat Queen

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 1h5m

Yield 4

Number Of Ingredients 7

2 pounds quinces
½ lemon
3 cups water, plus more for soaking
¼ cup raw cane sugar
⅓ cup agave syrup
½ cinnamon stick
1 pod black cardamom

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.

Nutrition Facts : Calories 259.2 calories, Carbohydrate 69.8 g, Fat 0.3 g, Fiber 6.5 g, Protein 1.1 g, Sodium 19.6 mg, Sugar 31.7 g

QUINCE COMPOTE



Quince Compote image

Categories     Sauce     Fruit     Thanksgiving     Quince     Vanilla     White Wine     Fall     Chill     Simmer     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 5

4 pounds quinces, peeled, quartered, cored, cut into 1/2-inch cubes
2 cups water
2 cups sugar
2 cups dry white wine
1 vanilla bean, split lengthwise

Steps:

  • Bring first 4 ingredients to boil in heavy large saucepan, stirring often. Scrape in seeds from vanilla bean; add bean. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight.

PINK WINE QUINCE COMPOTE



Pink Wine Quince Compote image

My quince tree's boughs are bending to the ground under the weight of the fruit. Quince is a lovely, old-fashioned fruit that deserves to be better known. This is one of my favorite recipes, from the Ultimate Rice Cooker Cookbook, by Hensperger and Kaufmann.

Provided by duonyte

Categories     Dessert

Time 55m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 8

4 cups fruity blush wine
1/4 cup fresh lime juice
1 3/4 cups sugar
5 whole cloves
1 pinch of freshly grated nutmeg
2 cinnamon sticks, 4-in . each
2 slices candied ginger
3 medium quinces, about 1 1/2 lbs

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.

Nutrition Facts : Calories 390.4, Fat 0.6, SaturatedFat 0.2, Sodium 10.3, Carbohydrate 100.9, Fiber 2.3, Sugar 87.7, Protein 0.5

Tips:

  • Choose ripe quinces: Look for quinces that are yellow or golden in color, with a smooth, unblemished skin. Avoid quinces that are green or have bruises or blemishes.
  • Peel and core the quinces: Use a sharp knife to peel the quinces, then cut them in half and remove the core. Be careful not to cut yourself.
  • Simmer the quinces in water: Place the peeled and cored quinces in a saucepan with water and bring to a boil. Reduce heat to low and simmer for about 30 minutes, or until the quinces are soft.
  • Add sugar and ginger: Once the quinces are soft, add sugar and ginger to the saucepan. Stir until the sugar dissolves, then bring to a boil. Reduce heat to low and simmer for about 15 minutes, or until the compote has thickened.
  • Serve the compote warm or cold: Quince ginger compote can be served warm or cold. It can be enjoyed on its own, or used as a topping for yogurt, ice cream, or pancakes.

Conclusion:

Quince ginger compote is a delicious and versatile dessert that can be enjoyed in many ways. It is a good source of vitamins and minerals, and it is also a good way to use up ripe quinces. With its sweet and tart flavor, quince ginger compote is a perfect way to end a meal or to enjoy as a snack. So next time you have some ripe quinces, give this recipe a try!

Related Topics