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Moscato Poached Quince Compote with Strained Yogurt

Moscato Poached Quince Compote with Strained Yogurt

Quince, an old-world fruit, is enjoying a newfound popularity. The aromatic, firm fruit isn’t palatable raw, but cooked it becomes rosy and sweet. Flavor the compote with a whole vanilla bean—you can re-use the vanilla bean, once dried, for making the Vanilla Sugar Cookies that we serve with the compote. If you have extra strained yogurt, you can use it as a spread on bread or as a dip for crudités.


Serves 8-12 people

  • For the Compote
  • 2 quinces, about 20 ounces, peeled, quartered, cored and sliced into ¼-inch-thick slices
  • ¼ cup sugar
  • 1 vanilla bean
  • 1 bottle (750 ml) Moscato or other dessert wine
  • Strained Yogurt


Prep: 10 min • Cook: 40 min • Ready in: 50 min

Combine quinces, sugar and vanilla bean in a heavy large non-reactive saucepan. Pour in wine. If necessary, add enough water to the saucepan to just cover the quinces. Gently simmer the compote over medium low heat until quince slices are just tender, about 40 minutes. Transfer the compote to a bowl; cover and refrigerate until chilled. (Compote can be prepared up to 1 week ahead.)

Spoon the compote into bowls and top with strained yogurt. Serve with Vanilla Sugar Cookies.

Recipe from