Wednesday, November 26, 2014


When least expected someone imports huge yellow quince from Greece in November.

 In a presence of a looming winter I make simple compote.

Quarter the quinces and put them in a large bowl. Cover with water and bring to a boil. Turn the heat down and simmer until fruit is soft (at least 30-40 minutes). When they are cooked trough, serve them warm or at room temperature.

No sugar, no spices, just simple pleasure of cooked quince flesh.

Advice: use sharp paring knife and be very careful when cutting the quince.

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