Gluten-free quince compote with vanilla and yoghurt

Gluten-free quince compote with honey, vanilla and cinnamon, served with natural yoghurt and toasted flaked almonds.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 230 kcal per serving
• Protein: 6 g
• Fat: 8 g
• Carbs: 31 g

Ingredients

• 3 quinces
• 250ml water
• 60g honey
• ½ lemon
• 1 cinnamon stick
• 30g flaked almonds
• 400g natural yoghurt
• 1 vanilla pod

Method

You’ll need: frying pan · saucepan · chopping board · knife · grater

1. Rub the fuzz off the quinces with a tea towel. Peel and quarter them, remove the cores and cut them into wedges.
2. Split the vanilla pod and scrape out the seeds. Bring the water, honey, the juice of the lemon half, the vanilla seeds, the vanilla pod and the cinnamon stick to the boil in a pan.
3. Add the quince wedges and simmer them, covered, over a low heat for 25 to 30 minutes until they're soft and turning pink.
4. Toast the flaked almonds in a dry frying pan for 2 minutes until golden brown.
5. Let the compote cool until lukewarm, remove the vanilla pod and cinnamon stick and serve it with the natural yoghurt and flaked almonds.

Good to know

Raw, quinces are hard and astringent; cooked, they turn soft, fragrant and pink. They don't need more than honey, vanilla and cinnamon.

Swaps

Honey → maple syrup. Natural yoghurt → skyr (also provides protein) or soya yoghurt (vegan with maple syrup; contains soya). Quinces → pears (simmer for just 10 minutes). Flaked almonds → chopped pistachios.

Cooking tips

Quinces turn brown quickly once cut. Keep the wedges in water with a little lemon juice until you cook them.

Storage

The compote keeps for 1 week in the fridge in a well-washed jar.

Allergens

Contains milk and almonds (tree nuts); gluten-free, no egg. No honey for babies under one year old; fine in pregnancy.