A tasty compote which would go well with cold chicken or turkey, Quince Compote may also be served on its own as a delightful, but slightly bitter, dessert.
8 oz. sugar
1 pint water
1 vanilla pod
½ lb. quinces, peeled, cored and quartered
In a large saucepan, dissolve the sugar in the water over low heat, stirring constantly. Add the vanilla pod and bring the syrup to the boil over moderately high heat. Add the quinces, reduce the heat to low and simmer for 40 to 50 minutes or until they are tender. Remove the pan from the heat.
Using a slotted spoon, remove the fruit from the pan and arrange it in a deep-sided serving %ish. Keep warm.
Remove the vanilla pod, wipe dry and keep for future use.
Return the pan to high heat and boil the cooking liquid for about 10 minutes or until it has thickened a little and reduced in quantity.
Remove the pan from the heat and pour the syrup over the fruit in the serving dish. Serve immediately. Alternatively, if you wish to serve the compote cold, cover and chill in the refrigerator for at least 1 hour before serving.