Quince Compote

ingredients

• 4 pounds quinces, peeled, quartered, cored, cut into 0.5 inch cubes
• 2 cups water
• 2 cups sugar
• 2 cups dry white wine
• 1 vanilla bean, split lengthwise

directions

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.

Test-kitchen tip: The hard core of the quince must be removed with a pairing knife after each fruit is quartered. If the core is too hard to remove safely with a knife, trim pieces of fruit from around it then cut the pieces into smaller cubes.