Pink Wine Quince Compote
Transform your dessert game with this stunning Pink Wine Quince Compote, a delicately spiced fruit dish that’s as aromatic as it is visually striking. Sweet-tart quince slices are simmered to tender perfection in a luxurious blend of rosé wine, vanilla bean, cinnamon, and star anise, infusing every bite with warm, fragrant notes. This elegant compote gains its irresistible rosy hue during the slow cooking process, elevating its presentation for dinner parties or cozy gatherings. Perfect served warm over ice cream, chilled with yogurt, or paired with soft cheeses, this recipe offers a versatile and sophisticated way to showcase quinces. Ready in under two hours, it’s an exquisite dessert or brunch addition that tastes as lovely as it looks!
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Recipe Information
Ingredients
- 4 whole Quinces
- 750 ml Pink wine (rosé)
- 200 grams Granulated sugar
- 250 ml Water
- 1 whole Lemon
- 1 whole Cinnamon stick
- 1 whole Vanilla bean
- 1 whole Star anise
Instructions
Peel the quinces using a vegetable peeler, then cut each quince into quarters and remove the cores. Slice each quarter into 2–3 wedges, depending on your preference.
Fill a large bowl with cold water and squeeze the juice of the lemon into the water. Place the quince slices into the lemon water to prevent browning as you prepare them.
In a large, heavy-bottomed pot, combine the pink wine, water, and granulated sugar. Stir gently over medium heat until the sugar has completely dissolved.
Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the pot. Add the cinnamon stick and star anise as well.
Drain the quince slices from the lemon water and carefully add them to the pot. Bring the mixture to a gentle simmer over medium heat.
Reduce the heat to low and cover the pot partially with a lid. Simmer the quinces for 75–90 minutes, or until they are tender and their color deepens to a rosy hue. Stir occasionally to ensure even cooking.
Once the quinces are tender, remove them from the heat and allow the compote to cool slightly. Remove the cinnamon stick, vanilla pod, and star anise from the pot.
Serve the quince compote warm or chilled, with a drizzle of the cooking syrup. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 383.8 g | 140% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 333.1 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2686 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
