 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
This recipe is an accompaniment for Mascarpone Cheesecake with Quince Compote . Ingredients:
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 |
Directions:
1. 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.
2. 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.
|
|