Scrumptious Quince and Cinnamon Delight

Ingredients

• 2 pounds of quinces
• Juicy half of a lemon
• A generous 3 cups of water, with extra for soaking
• Sweet ¼ cup of raw cane sugar
• Delicate ⅓ cup of agave syrup
• Fragrant half a cinnamon stick
• An inviting black cardamom pod, if desired

Step 1

Begin by rinsing the quinces under cool, running water to get rid of their fuzzy layer, ensuring they are clean and ready for use. Next, grab a spacious bowl and squeeze a fresh lemon into it, filling it halfway with water for a zesty touch.

Step 2

Now, it's time to prepare the quinces. Cut them into quarters, then peel, core, and dice each quarter one by one. To prevent them from browning, gently place the diced fruit into the lemon-infused water.

Step 3

In a saucepan, mix together 3 cups of fresh water, cane sugar, agave syrup, a cinnamon stick, and a cardamom pod. Bring this delightful mixture to a boil, then add the drained quinces. Lower the heat to medium-high and let it cook at a gentle boil for about 20 minutes.

Step 4

After that, reduce the heat to medium-low and cover the saucepan with a lid, slightly propped open with a wooden spoon to allow steam to escape. Let it simmer like this for roughly 25 minutes. Your compote is done when the quinces have a beautiful red blush, are fork-tender, and the syrup has thickened by three-quarters. The goal is to achieve soft fruit in a luscious, thickened syrup, which will only get richer upon cooling.