Description
This is a wonderful use for quinces if you can get your hands on some. If you like, you can puree the compote but I usually like it chunky. You can also serve it with vanilla ice cream or plain whipped cream.
Ingredients
- 2 pounds quinces – peeled, cored, and diced
- 2 cups hard apple cider
- ½ cup sugar, or more to taste
- ½ lemon, juiced
- ½ teaspoon orange flower water
- ½ teaspoon grated orange zest
- ½ cup heavy cream
- 2 teaspoons vanilla sugar
- 3 tablespoons creme fraiche
Instructions
- Place quinces
- cider
- and sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer’s instructions. Heat until steam escapes in a steady flow and makes a whistling sound
- about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 to 20 minutes until quince are soft. Let pressure release naturally according to manufacturer’s instructions
- 5 to 10 minutes. Unlock lid and remove.
- Transfer cooked quinces and liquid to a serving bowl and season with lemon juice
- orange flower water
- and orange zest.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually
- continuing to beat until soft peaks form. Mix in creme fraiche and serve with the quince compote.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 4