Quince Compote with Cointreau

If you don’t have cointreau (a vital addition to your pantry in my opinion) you can use any other orange liqueur.

This is fabulous on scones, a sponge filling, or on a crostini. It’s also really good as a glaze for roast duck. Feed this happy version of duck a l’orange and your guests will believe you have a chef hidden in your kitchen.

Print Pin

Quince Compote with Cointreau

Course Pate/Spread

Cuisine Australian

Prep Time 30 minutes minutes

Cook Time 6 hours hours 30 minutes minutes

Ingredients

• 2 kilos quince, peeled and cored, cut into small chunks
• 6 pods cardamom, finely ground
• 2 teaspoons dried orange peel, chopped finely
• 1/3 cup sugar (if you prefer sweeter, use 1/2 cup)
• 2 Tablespoons Cointreau

Instructions

• Put the quinces in a heavy-based pot with the cardamom and add about 1/2 inch of water to prevent burning.
• Cook, covered, for about 1 hour, keep checking that the water hasn't disappeared.
• When the quinces are soft (but not falling apart). add the sugar and stir until dissolved
• Let the mixture cool, then stir in the cointreau
• Let the mixture cool, then stir in the Cointreau