*  Exported from  MasterCook  *

                         SPICED QUINCE COMPOTE

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2   qt           Water
  2       lb           Ripe (bright yellow) quinces
  1       c            Sugar
    1/2                Vanilla bean
                       - split lengthwise
  1                    Cinnamon stick (2-inch)
  4                    Cloves
    1/8   ts           Cardamom seeds
  2                    Wide strips orange peel

 PUT THE WATER IN A SAUCEPAN to heat. Rinse the
 quinces, then using a sharp paring knife, quarter the
 fruits. Carefully cut out the cores. Hold each piece
 firmly as you work so that it doesn't snap in 2. Slice
 each quarter into pieces about 1/2-inch thick, then
 cut away the peels. As you work, put the cores and
 peels in the pan of water--they will impart both
 flavor and body to the water, due to the natural
 pectin in the fruit. Allow the skins and cores to
 simmer slowly, covered, for about 20 minutes, then
 strain, keeping the liquid. Don't worry about the
 peeled fruit discoloring--it will turn pink when
 cooked. Combine the sugar, spices, orange peel and the
 strained liquid in a non-corroding pan. Bring to a
 boil, stir to dissolve the sugar and add the quinces.
 Cut out a disk of parchment paper and place it
 directly on the surface to prevent any exposed slices
 from drying out. Simmer slowly until the quinces have
 turned pink and are slightly translucent but still
 firm to the touch, 2-to-2 1/2 hours. When done,
 transfer them to a bowl with the syrup and chill well
 before serving. Once poached in syrup, quinces will
 last for weeks in the refrigerator. Makes 1 Quart



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