Cookbook:Quince, Apple and Tangerine Compote
This is a traditional British recipe for a classic jam-like stew of quince, bramley apples and tangerines that can be used as a topping for desserts or a base for
- 1 quince, peeled and cored
- 2 Bramley apples, peeled and cored
- 3 tangerines, chopped (leave the skin but remove any pips)
- 500g sugar
Chop the quince and apples and combine in a pan with the tangerines. Add 500g sugar and heat gently, until all the sugar has dissolved. Bring to a simmer, cover and
cook for about 70 minutes, or until the fruit have broken down to a thick purée.
Either use immediately to serve with ice cream or to use as a garnish for desserts or a base for pies. Alternatively you can store in about 100g pots by freezing.