Quince Compote
Bon Appétit | November 2003
This recipe is an accompaniment for Mascarpone Cheesecake with Quince Compote. I've used this with plain cheesecakes as well as with struedel. Zana
Makes about 3 cups.
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
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.
Test-kitchen tip: The hard core of the quince must be removed with a pairing knife after each fruit is quartered. If the core is too hard to remove safely with a knife, trim pieces of fruit from around it then cut the pieces into smaller cubes.
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