Quince Compote Recipe
- 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
- 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.
