Quince Compote with Vanilla and Cardamom
Slow-simmered quince compote infused with vanilla and cardamom. The quinces soften into tender cubes suspended in a light, aromatic syrup — simple to make and naturally vegan. Serve with yogurt, porridge, pancakes, or alongside cheese and roast meats.
Ingredients
- 900 g quince peeled and cored from about 1.2 kg whole fruit
- 250 ml water
- 180 g caster sugar use 225g if intending to store long term
- 1 lemon juice only
- 1 vanilla pod or 1½ tsp vanilla paste
- 4 pods cardamom lightly crushed
- 1 whole star anise optional
Instructions
- Peel, core, and dice the quinces into even pieces.
- Combine water, sugar, lemon juice, vanilla, cardamom, and star anise in a medium heavy-based saucepan. Warm gently over medium heat until the sugar dissolves.
- Add the quince and stir to coat. Bring to a gentle simmer, then reduce the heat to low and cover the pan with the lid slightly ajar.
- Cook for 40–50 minutes, stirring occasionally, until the quince is tender and the syrup begins to thicken. If the fruit hasn’t turned pink, continue simmering — the colour develops as the fruit softens, usually within an hour but sometimes up to 75 minutes.
- For a thinner compote, stir in a splash of hot water near the end. For a thicker texture, uncover the pan and simmer a few minutes longer.
- Remove and discard the spices. Spoon the hot compote into clean, sterilised jars, seal, and cool fully.
- Store in the fridge for up to 2 weeks, or process in a boiling water bath for 15–20 minutes for long-term storage.