*  Exported from  MasterCook  *
                           SPICED QUINCE COMPOTE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   qt           Water
    2       lb           Ripe (bright yellow) quinces
    1       c            Sugar
      1/2                Vanilla bean
                         - split lengthwise
    1                    Cinnamon stick (2-inch)
    4                    Cloves
      1/8   ts           Cardamom seeds
    2                    Wide strips orange peel
   PUT THE WATER IN A SAUCEPAN to heat. Rinse the
   quinces, then using a sharp paring knife, quarter the
   fruits. Carefully cut out the cores. Hold each piece
   firmly as you work so that it doesn't snap in 2. Slice
   each quarter into pieces about 1/2-inch thick, then
   cut away the peels. As you work, put the cores and
   peels in the pan of water--they will impart both
   flavor and body to the water, due to the natural
   pectin in the fruit. Allow the skins and cores to
   simmer slowly, covered, for about 20 minutes, then
   strain, keeping the liquid. Don't worry about the
   peeled fruit discoloring--it will turn pink when
   cooked. Combine the sugar, spices, orange peel and the
   strained liquid in a non-corroding pan. Bring to a
   boil, stir to dissolve the sugar and add the quinces.
   Cut out a disk of parchment paper and place it
   directly on the surface to prevent any exposed slices
   from drying out. Simmer slowly until the quinces have
   turned pink and are slightly translucent but still
   firm to the touch, 2-to-2 1/2 hours. When done,
   transfer them to a bowl with the syrup and chill well
   before serving. Once poached in syrup, quinces will
   last for weeks in the refrigerator. Makes 1 Quart
                    - - - - - - - - - - - - - - - - - -