Recipe: Quince Compote with Cinnamon

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Quick and easy compote with a great cinnamon flavour. The compote is a wonderful accompaniment to creamy porridge or a tasty topping for cakes. Recipe by Corinna Frei, Schüsselglück


  • 1 kg quinces, peeled and diced (4 large quinces in our case)
  • 500 ml apple cider vinegar
  • 500 ml water
  • 100 g whole cane sugar
  • 100 g erythritol
  • 2 cinnamon sticks


  1. Rub the quinces with a cloth. Then wash, peel, quarter, destone and cut the quinces into pieces.
  2. Put the prepared quince pieces into a pot with the cinnamon sticks, cover with apple cider vinegar and water, bring to the boil and leave to simmer on a low heat until the pieces become soft. Add erythritol and whole cane sugar to the pot towards the end.
  3. Place the quince pieces into prepared jars without juice. Simmer the juice for a further 2-3 minutes and then pour into the jars. Seal the jars and leave to stand upside down for about 5 minutes.

Tip: Not a fan of cinnamon? The compote also tastes great with vanilla and lemon zest.

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