Photo: Klaas "Z4us" V, CC BY-SA 3.0 · source

Compote · From Bladwijzer

Poached quince with vanilla and cinnamon

Updated on 9 October 2026

• Makes: serves 4–6 (± 800 g)
• Time: 15 min + 45 min
• From: Quince

Ingredients

• 1 kg quinces (± 4)
• 600 ml water
• 100 g sugar
• 1 vanilla pod (or 1 tsp vanilla extract)
• 1 cinnamon stick
• juice of ½ lemon

Method

1. Rub the down off the quinces with a dry cloth and rinse them.
2. Peel the quinces, quarter them and cut out the core with the pips. Cut the fruit into 1 cm slices and drop them straight into water with the lemon juice, or they turn brown.
3. Bring the water, sugar, split vanilla pod and cinnamon to the boil.
4. Drain the quinces, add them, cover and simmer gently for 30–40 minutes, until soft and pinkish orange.
5. Lift the slices out with a slotted spoon. Boil the liquid for another 5–10 minutes until it forms a light syrup.
6. Return the slices to the syrup. Remove the cinnamon stick and serve warm or cold, with rice pudding, yoghurt or game.

Storing: 5 days in the fridge in a closed jar, or up to 6 months in the freezer. Never eat quinces raw: they are hard and astringent.