Quince and Pomegranate Compote
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Dietary | Vegetarian |
| Meal type | Breakfast, Condiment, Dessert, Side Dish |
| Misc | Child Friendly, Gourmet, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Halloween, Thanksgiving, Valentines day |
| By author | Karen S Burns-Booth |
A delectable way to serve quince - simply poached in butter with sugar and with splash of pomegranate syrup added for an extra special flavour burst. Serve this compote with pancakes, parkin, cakes, ice cream or just on its own with cream.
Ingredients
- 50g (2oz) butter
- 750g (1 1/2lb) quinces, peeled, cored and diced into slices
- 100g (4oz) caster sugar
- 2 to 3 tablespoons Pomegranate syrup (I used Atkins and Potts Pomegranate Syrup)
Note
A delectable way to serve quince - simply poached in butter with sugar and with splash of pomegranate syrup added for an extra special flavour burst. Serve this compote with pancakes, parkin, cakes, ice cream or just on its own with cream.
Directions
| Step 1 | Melt the butter in a saucepan, add the quince and gently fry in the butter. |
| Step 2 | Sprinkle over the sugar, gently stir until dissolved and simmer for about 8-10 minutes until the quince are soft. Add the pomegranate syrup and allow to cool. |
| Step 3 | Serve warm or leave in the fridge until needed. Reheat gently to serve warm. |
