Quince compote
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Recipe by: valerian
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 lb Fresh quince (2 lb. 3 oz.) Juice from one lemon
4 c Water 1 Vanilla bean
3/4 c Sugar - split lengthwise
A classic Eastern-Europe Jewish dessert, usually eaten after a heavy
meal, such as Saturday's choulent.
Cube the quince (don't peel). Put all the ingredients in a large pan.
Bring to boil. Reduce heat to low, cover and cook 3 hours, until the
quince turns slightly red. Cool and refrigerate. Serve cold.
Recipe by Gabi Shahar.
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