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.
Quince Compote with Cointreau
- 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
- 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