Quince Compote Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Fresh quince, 2 lb. 3 oz.
Juice from one lemon,
4 cup: Water,
1: Vanilla bean,
3/4 cup: Sugar,
- split lengthwise,
Directions:
A classic Eastern-Europe Jewish dessert, usually eaten after a heavy
meal, such as Saturdays choulent.
Cube the quince (dont 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.
Source from luhu.jp
meal, such as Saturdays choulent.
Cube the quince (dont 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.
Source from luhu.jp