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Wonderful! My first time using fresh quinces and so glad I made this recipe. As the previous reviewer mentioned, this is a flexible recipe so I decided to add a few handfuls of dried fruits (apricots, mango, dates, prunes, cranberries, and golden raisins) with the quinces just because I had them laying around although this would be perfectly delicious without it. Used a bottle of California pink zinfandel and also couldn't resist adding a few glugs of Captain Morgans spiced rum, pineapple juice, and a split vanilla bean to the mix. The lime juice (I used Rose's and reduced the sugar slightly) imparted a wonderful tanginess--don't leave it out! Made on the stovetop and DH and I kept sampling til I got it right. Took about 2 1/2 hours for me and I got about 10 half pints that I plan on sharing this holiday season. Thanks Duonyte!

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BecR December 01, 2012

This was delightfully delicious! I used white zinfandel and a lot more quinces than was called for, mostly because I didn't know what else to do with them, and also there seemed to me too much of a ratio between the fruit and the liquid. I had an over-abundant crop this year. No one that I know seems to know what to do with them, or even care to try. So I am stuck with this wonderful fruit, and am trying to look for other recipes and different ways to use them up. I did this very differently than was instructed, and therefore, not officially rating it, as it wouldn't be fair. (If I did rate it, however, I would have to give it 4 stars). This is what I did: I cut them in half, but did not peel them. I then cooked them in water in a large pot on the cooktop for about 45 minutes. They turned a light brown color. I let them cool, then cored them (that was way easier than I had done previously, when they were fresh), then cut each half in about 4 slices. I put only as much quince in the crock pot as could be covered by the liquid, then poured the wine mixture over them. I cooked it on low for about 10 hours. The result was a wonderful, delicate, sweet, but not overly, quince compote. I think adding some raisins and other dried fruit the last 4-5 hours would have been a nice addition. I basically used this recipe, just changed my method of cooking it. Thank you, duonyte, for posting this lovely recipe which I will use evey year when my quince become "ripe". My variety is called "pineapple quince" and may have a different flavor than other varieties.

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Maggie in Florida December 25, 2007
Pink Wine Quince Compote