Slowly softened quince and apple with cinnamon and lemon, to serve warm or chilled with yoghurt.
Serves 4 | Preparation: 20 minutes | Cooking: 65 minutes | Total: 85 minutes
Times include the chilling, soaking or resting stated in the method. Cooking times are a guide: check tenderness and doneness before serving.
Ingredients
400 g quince, peeled, cored and cut into 2 cm pieces, prepared weight
400 g apples, peeled, cored and chunked, prepared weight
80 g caster sugar
400 ml water
15 ml lemon juice
1 cinnamon stick
3 strips lemon zest, yellow part only
200 g plain yoghurt, to serve
Method
Put quince, water, sugar, lemon juice, cinnamon and zest in a lidded pan. Bring to a gentle simmer.
Cover and cook for 40–45 minutes, stirring occasionally, until the quince is nearly tender. Add a splash of water if needed; very firm quince may take longer.
Add apples and simmer for 15–20 minutes until both fruits are soft. Keep some pieces whole or mash lightly.
Remove cinnamon and zest. Taste and adjust sweetness if necessary. Divide into four bowls and add 50 g yoghurt to each at serving.
Variations and substitutions
Use pears instead of apples, adding them when the quince is nearly tender. Add two thin slices of fresh ginger with the cinnamon. Use plant yoghurt for a dairy-free serving. This is a refrigerated compote, not a shelf-stable preserve.
Homegrown and seasonal produce
Quince flesh is hard, so use a stable chopping board and a sharp knife with care. Sound stored fruit works well; do not use mouldy fruit.
Storage and freezing
Cool promptly, cover and refrigerate within 2 hours at 5°C or below; eat within 48 hours. Freeze without cream, yoghurt or custard in labelled portions for up to 3 months for best quality. Defrost in the fridge and use within 24 hours. Reheat only once until piping hot throughout if serving warm. Freeze the compote alone; add fresh yoghurt after thawing.
Find more ideas in the complete recipe menu. Explore our growing guide finder and From Garden to Kitchen guide, or plan your next harvest with Your Growing Companion.
Stock photograph illustrating ingredients or a serving idea. These recipes are practical ideas to try; they are not presented as all having been tested in my kitchen.
