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Quince Compote with Cointreau
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Quince Compote with Cointreau

Course Pate/Spread
Cuisine Australian
Prep Time 30 minutes
Cook Time 6 hours 30 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