Quince Compote

Wash the quinces thoroughly under cold water and peel them with a vegetable peeler or knife, removing all the thin yellow skin.

Cut each peeled quince in half and remove the hard central core with a small spoon or melon baller, then cut the flesh into even chunks approximately 2-3 cm in size.

Place the water and sugar in a large heavy-bottomed pot and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.

Add the quince chunks to the boiling syrup and stir well to combine, then add the cinnamon stick or a pinch of ground cinnamon.

Reduce the heat to medium and simmer gently, stirring occasionally, until the quince pieces become very soft and the mixture turns a deep rosy-red color.

Remove from the heat and let the compote cool to room temperature, allowing it to set slightly as it cools—the fruit will continue to absorb flavor from the syrup.

Transfer the quince compote to clean glass jars or serving bowls, discarding the cinnamon stick if used.

Serve the compote at room temperature or chilled, either as a condiment with cheese and bread, as a dessert accompaniment, or spooned over yogurt.