Easy Poached Quince Compote
Fragrant quince gently poached in a light honey syrup until tender and blushing a gorgeous rose-pink. A simple, elegant compote that captures autumn in a jar. Spoon it over yogurt, pancakes, or ice cream, or serve alongside roasted meats for a sweet-tart contrast.
For 4 servings
- prep · ~10 min
Prepare the quince.
1.Peel each quince with a vegetable peeler.2.Cut into quarters, remove the core and any hard bits.3.Slice each quarter into ¾-inch wedges.TIPWork quickly — quince flesh oxidizes and browns fast. Drop the wedges into a bowl of water with a squeeze of lemon to keep them pale. - mix · ~1 min
Combine everything in the saucepan.
Place the quince wedges, water, honey, lemon juice, cinnamon stick, star anise, vanilla extract, and a pinch of salt into a medium saucepan. Stir gently to dissolve the honey.
- simmer · ~40 min
Simmer gently until tender and pink.
1.Bring the liquid to a boil over medium-high heat.2.Reduce heat to low, cover, and simmer for 35-40 minutes.3.Stir occasionally. The quince is done when it turns a rosy pink and is easily pierced with a knife.TIPThe color change from pale yellow to blush pink is the magic moment. Don't rush it—the slow simmer coaxes out the pectin and deepens the hue. - simmer · ~5 min
Reduce the syrup.
Uncover the pan and let the liquid bubble gently for another 3-5 minutes until it thickens to a light, glossy syrup that coats the back of a spoon.
- rest · ~15 min
Cool and let the flavours deepen.
Remove the cinnamon stick and star anise. Let the compote cool in the syrup for at least 15 minutes. The color and flavour continue to develop as it sits.
- serve
Serve warm or chilled.
Spoon the quince and syrup into bowls and serve. Enjoy it warm over yogurt or porridge, or chill and spoon over ice cream.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub a cut lemon over the peeled quince to prevent browning as you work.
- 2Use a sharp vegetable peeler – quince skin is tough and thick.
- 3Don't skip the acid: lemon juice helps the quince turn pink and balances sweetness.
- 4For the deepest color, let the compote sit in the syrup overnight in the fridge.
- 5Reserve the poaching syrup – it's gorgeous drizzled over pancakes or cocktails.
- 6Test doneness with a skewer: it should slide in with no resistance.
Adapt it for your goals.
Spiced
Add a split vanilla bean, a strip of orange zest, and 2 cloves for a warmer, deeper spice profile.
low sugarLow-sugar
Replace honey with 2 tablespoons of maple syrup or a monk fruit sweetener; the compote will be less syrupy but still tender.
savory accompanimentSavory accompaniment
Infuse the syrup with a sprig of rosemary and a black peppercorn; serve alongside roasted pork or duck for a sweet-tart contrast.
wine poachedWine-poached
Substitute 1 cup of the water with dry white wine (like Sauvignon Blanc) for a sophisticated adult version.
veganVegan
Swap honey for agave nectar or maple syrup – the compote remains just as vibrant and delicious.
Why this is on our healthy list.
Rich in Dietary Fiber
Quince are packed with pectin and fiber, which support healthy digestion and help you feel full longer.
Natural Antioxidant Source
The pink color indicates the presence of anthocyanins and other antioxidants that help combat oxidative stress.
Low in Added Sugar
With only a quarter cup of honey for three quince, this dessert is much lighter than most fruit compotes or canned syrups.
Vitamin C Boost
Lemon juice contributes immune-supporting vitamin C, and the gentle poaching preserves more nutrients than high-heat cooking.
Frequently asked questions
Make sure you used enough lemon juice (2 tbsp) and simmered covered for at least 35 minutes. Some quince varieties are paler; a longer resting time in the syrup deepens the colour.
