Ingredients for Pink Wine Quince Compote
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How to Make Pink Wine Quince Compote
- Place 1 cup pink wine, 1/2 cup sugar, 1/4 cup water, 1 cinnamon stick, and 2 star anise into the rice cooker bowl.
- Quarter and peel approximately 1.5 lbs of quinces using a sharp paring knife. Remove any blemishes.
- Carefully core each quince quarter using a melon baller or small knife, ensuring all hard bits are removed.
- Cut each quartered quince into 4 slices.
- Add the quince slices to the rice cooker bowl with the wine mixture.
- Close the rice cooker lid and select the porridge setting or a setting appropriate for slow cooking.
- Gently open the lid twice during the cooking cycle to release steam, approximately halfway through and again towards the end.
- Once the cooking cycle completes, check the tenderness of the quince. It should be very soft and easily pierced with a fork.
- If the quinces are not tender enough, continue cooking in 15-minute intervals, checking for doneness after each interval, until desired texture is reached.
- Remove the bowl from the rice cooker and allow the compote to cool completely.
- Pour the compote into an airtight container, cover, and refrigerate overnight to allow the flavors to meld.
- Enjoy! This compote will keep for up to 2 weeks in the refrigerator.
- Note: Cooking times may vary depending on your rice cooker model. Adjust accordingly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
350g
Fat
0g
Carbs
33g
