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.