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It is not necessary to peel the quinces, but do remove the core and wash the quinces well.
Quinces discolour very quickly, so put them in cold water as soon as you cut them. Cut the quinces into coarse pieces.
Place the quince pieces in a medium saucepan and add the water, white wine, sugar, the juice of a lemon, star anise and a cinnamon stick.
Let the quinces cook on low heat (without a lid) for about 45 minutes. The exact time will depend on the size of the quince pieces. The compote is done when the pieces have completely softened.
Remove the star anise and cinnamon stick and roughly crush the quinces (a potato masher works well). Do not make the compote too fine.
You can use the compote right now or keep it for a long time in a sterilised jar. Enjoy!
What is quince compote good with?
Quince compote is delicious on bread, with a cheese board, with a piece of meat and even with desserts like chocolate ice cream.
How long can I keep quince compote?
You can store quince compote in the refrigerator for a week. If you want to keep it longer, it is best to put it in sterilised jars.
You can sterilise jars quickly and easily by boiling them for a few minutes in a pan of boiling water.