Quince Compôte with Cardamom

Preparation info

  • Makes

    1 pint

    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

This is inspired by the excellent quince and cardamom compôte I tasted made by Franeis Bissell to accompany game pâtés. It could also be served with hot game pies or a joint of venison or boar.


  • 230 g (8 oz) quince, (about 1 large one)
  • 1 tablespoon lime juice</


Wash the quince well, quarter, core, cut into pieces and place in a saucepan. Add the lime juice and 150 ml (¼ pint) of water. Enclose the cardamoms in a small muslin bag and add to the pan. Simmer, covered, until the quince is tender. Add the sugar and when it has dissolved, remove the cardamoms and pass the mixture through the fine disc of a food mill or sieve. Adjust the flavour by adding mo