Quince compote

Yield: 8 servings

Measure Ingredient
2 pounds Fresh quince (2 lb. 3 oz.)
4 cups Water
¾ cup Sugar
Juice from one lemon
1 Vanilla bean split lengthwise

A classic Eastern-Europe Jewish dessert, usually eaten after a heavy meal, such as Saturday's choulent.

Cube the quince (don't peel). Put all the ingredients in a large pan.

Bring to boil. Reduce heat to low, cover and cook 3 hours, until the quince turns slightly red. Cool and refrigerate. Serve cold.

Recipe by Gabi Shahar.

Similar recipes