Name: Quince Compote
Yield: Makes about 3 cups
Ingredients: 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

This recipe is an accompaniment for Mascarpone Cheesecake with Quince Compote .

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.

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