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Quince Compot

4 pounds quinces, peeled, quartered, cored, cut into 1/2-inch cubes


2 cups water


2 cups sugar


2 cups dry white wine


1 vanilla bean, split lengthwise


3/4 cup Raisins or Dry Cranberries



Bring first 4 ingredients to boil in heavy large saucepan, stirring often. Scrape in seeds from vanilla bean; add bean and raisin or cranberries. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight

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