Quince Compote
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g quinces
- g fine sugar
- glass water
Instructions
- Peel, core and wedge the quinces; boil covered with the water for a quarter hour.
- Add the sugar and cook until done; lift out into the serving dish.
- Reduce the juice to a syrup, pour over and serve cold.