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.