As summer turns to autumn in the Balkans, golden yellow quince hanging off the trees like bright lights become a common sight in the countryside. This is an important fruit in Balkan cuisine, much prized for its strong aroma and ability to keep for several months. During my childhood in Mostar, Bosnia & Herzegovina quince was always, along with pomegranates and persimmon, the last fruit of the season to ripen. I still remember how just one could fill an entire room with a sweet fragrance. Here in Bristol, England, I have two mature quince trees in the garden which I planted myself years ago. I also buy quince fruit in my local Turkish supermarket, which typically stocks them throughout the autumn and early winter.
But unlike pomegranates and persimmons, quince is very astringent and must always be cooked before consumption. One easy way to do this is by stewing them into compote. Below I share my great-grandmother Emilija’s recipe for quince compote. The quince turns buttery rich yet with a degree of firmness, whilst the well-known fragrance is amplified. This is a very versatile dish. You may eat it as a light dessert, but it is equally good served on top of porridge or as a side dish alongside pretty much any sweet dish. You can also add strained quince from this compote to pies and other dishes before baking. It will keep in the fridge for around a week or more but, as with all compotes, this one can be preserved. To do this, simply pour piping hot quince compote into hot sterilised mason jars and pasteurise.
Note: our family like a lighter compote, which is why we use a 2:1 ratio of water to sugar. But there are no hard and fast rules and if you prefer it sweeter then add more sugar. As is commonly done in the Balkans, you may also substitute some of the sugar for honey for additional flavour (see below)
Ingredients
3-4 quince, peeled and cored
1 litre water
500g sugar OR 400g sugar and 50-100ml honey to taste
5 cloves
½ lemon, thinly sliced
Instructions
- Put all the ingredients except for the quince into a large pot. Boil for a few minutes to infuse the cloves and lemon into the syrup
- Meanwhile peel and core the quince. Slice them into portions around ½ – 1cm thick. My great grandmother always cut the quince this way for compote, but you can do it in any way you prefer
- Add quince to the syrup and boil for approximately 10 minutes. The quince should be cooked through and soft, but not falling apart. Turn off the heat. The compote is now ready
- You may enjoy quince compote immediately, but it is even better the next day. Once it cools down it should be stored in the fridge, where it will keep for around a week or longer
- Add strained quince pieces to pies and any other dish before baking (it is generally not recommended to use raw, uncooked quince in baking). Quince is wonderful in custard tarts, for example
Tip: quince will oxidise and discolour very quickly once it’s peeled and cut up. However, don’t worry as the brown discolouration will fade completely during cooking
