Compote of Quinces

Ingredients

• some quinces
• boiling water
• a little cold water
• a little clear boiling syrup

Method

1. 1

   Throw the quinces into boiling water for a few minutes, lift them out and pour a little cold water over them.

2. 2

   Peel them carefully, take out seeds and cores, quarter and sub-quarter them, and put these into a little clear boiling syrup and allow them to cook until thoroughly done.

3. 3

   Take the fruit out onto a dish, boil the syrup a little longer to reduce it, then pour over the fruit.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 35. The excerpt below is the record exactly as published.

Compote of Quinces. Throw some quinces into boiling water for a few minutes, lift them out and pour a little cold water over them. Next, peel them carefully, take out seeds and cores, quarter and sub- quarter them and put these latter into a little clear boiling syrup

Cook this with the app: pantry check, scaling, and the assistant.