Moroccan · Dessert
Spiced Quince Compote
Hard, fragrant quinces poached slowly with cinnamon, a strip of orange peel and honey until they turn ruby-pink and tender — a perfumed autumn compote that Moroccan cooks serve warm with cream or fold into tagines. The long, gentle cook is what coaxes out the rose-amber colour and heady scent.
- Prep
- 20 min
- Cook
- 70 min
- Total
- 90 min
- Serves
- 6
- Level
- Medium
Ingredients
- 4 quinces, peeled, cored and quartered
- 150 g honey (or sugar)
- 1 cinnamon stick
- 1 strip orange peel
- 1 tbsp lemon juice
- 700 ml water
- 1/2 tsp orange-blossom water (optional)
Method
- 1
Prepare the quinces
Peel, core and quarter the quinces, dropping them into water with the lemon juice to stop them browning.
- 2
Simmer gently
Bring the water, honey, cinnamon and orange peel to a simmer, add the quinces and cook very gently, partly covered, for 60–70 minutes.
- 3
Develop colour
Continue until the quinces are tender and have turned a deep rose-pink and the liquid is syrupy.
- 4
Finish
Stir in the orange-blossom water off the heat and serve warm or chilled with the syrup.
Chef's tips
- Quinces are rock-hard raw — use a heavy, sharp knife and take your time cutting them.
- The pink colour only develops with slow, patient cooking; do not rush the simmer.
Frequently asked questions
Why did mine not turn pink?
The rosy colour comes from long, slow cooking that oxidises the tannins; a fast boil keeps them pale yellow.
What do I serve it with?
Lovely with thick cream or yogurt, spooned over rice pudding, or alongside roast lamb and tagines.