This recipe is an accompaniment for Mascarpone Cheesecake with Quince Compote .
Recipe information
Yield
Makes about 3 cups
Ingredients
4
pounds quinces, peeled, quartered, cored, cut into 1/2-inch cubes
2
cups water
2
cups sugar
2
cups dry white wine
1
vanilla bean, split lengthwise
Need to make a substitution?
Preparation
Bring first 4 ingredients to boil in heavy large saucepan, stirring often. Scrape in seeds from vanilla bean; add bean. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight.