Cranberry, Quince, and Pearl Onion Compote |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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In this chutney-like compote, quince lends a ripe-pear creaminess, and pearl onions a lush sweetness, to tart cranberries. Ingredients:
1/2 pound pearl onions (preferably red; 2 cups) |
2 cups apple juice |
1 cup sugar |
2 tablespoons cider vinegar |
6 cloves |
1 teaspoon coriander seeds |
2 quinces, peeled, cored, and cut into 1/2-inch cubes |
1 (12-ounce) bag fresh or frozen cranberries (not thawed if frozen) |
Directions:
1. Trim root end of each onion and cut an X in it. Blanch in boiling water 1 minute, then drain in a colander. Cool slightly, then peel.
2. Bring juice, sugar, vinegar, and spices to a boil in a 3-quart heavy saucepan, stirring until sugar has dissolved. Add onions and quinces and simmer, uncovered, stirring occasionally, until tender but not falling apart, about 30 minutes.
3. Add cranberries and simmer until tender but not falling apart, 5 to 8 minutes. Discard cloves. Transfer fruit and onions to a bowl using a slotted spoon, then boil syrup, if necessary, until reduced to 1/2 cup. Pour syrup over compote and cool to room temperature.
4. CooksÂ’ note: Compote can be made 3 days ahead and chilled. Bring to room temperature before serving.
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