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Cinnamon spiced quince compote

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This spicy quince is best served warm; it is delicious with vanilla ice cream or lovely as a filling for pancakes or easy to serve just with cream of natural yoghurt.

Serves 6


50g (2oz) butter
750g (1 1/2lb) quinces, peeled, cored and diced into small cubes
100g (4oz) light muscovado sugar
40g (1 1/2oz) sultanas
1 teaspoon ground cinnamon

Achieving the perfect results

  1. Melt the butter in a saucepan, add the quince and gently fry in the butter.

  2. Sprinkle over the 100g of sugar, gently stir until dissolved and simmer for about 8-10 minutes until the quince are soft. Add the sultanas and cinnamon and toss over the heat.

  3. Serve warm or leave in the fridge until needed. Reheat gently to serve warm, see introduction.

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