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Quince, Golden Raisin, and Coriander Compote
- 1 onion, diced
- 4 quinces, peeled and diced 1/3 inches
- 1 tablespoon ginger, chopped
- 1 tablespoon lemon zest
- 1 tablespoon coriander seed, crushed
- 1/2 cup brown sugar
- 1 bay leaf
- 1/2 cup Amontillado sherry
- 1/4 cup sherry vinegar
- 1/2 teaspoon salt
- 1/2 cup golden raisins
- 1-1/2 teaspoon chopped fresh thyme
Sauté onion until soft; add rest of ingredients and cook slowly until most of the moisture is gone. Season with salt, sugar, and lemon juice if needed. This recipe can be made a day or two ahead.