Cinnamon spiced quince compote


  • 50g (2oz) butter
  • 750g (1 1/2lb) quinces, peeled, cored and diced into small cubes
  • 100g (4oz) light muscovado sugar
  • 40g (1 1/2oz) sultanas
  • 1 teaspoon ground cinnamon

Cinnamon spiced quince compote


This spicy quince is best served warm; it is delicious with vanilla ice cream or lovely as a filling for pancakes or easy to serve just with cream or natural yoghurt.


Serves 6

  1. Melt the butter in a saucepan, add the quince and gently fry in the butter.

  2. Sprinkle over the 100g of sugar, gently stir until dissolved and simmer for about 8-10 minutes until the quince are soft.

  3. Add the sultanas and cinnamon and toss over the heat.

  4. Serve warm or leave in the fridge until needed. Reheat gently to serve warm, see introduction.