Quince Compote

• Juice of 1/2 lemon
• 1 pound quince
• 1 pound apples
• 13 cup agave syrup
• 1/2 cup water
• 1/2 teaspoon ground cinnamon
• 1 vanilla bean, split and scraped

1. Fill a large bowl with water, and add the juice of 1/2 lemon.
2. Quarter the quinces and apples, and place the pieces you arent working with in the water while you peel, core and cut each quarter crosswise into 1 inch-thick pieces.
3. Combine the agave syrup and water in a large, heavy saucepan, and bring to a boil.
4. Turn the heat down and simmer.
5. Drain the quinces and apples, and add to the pot with the cinnamon and vanilla.
6. Bring to a simmer, cover, reduce the heat and simmer, stirring often, for one hour.
7. The quince will be soft and pinkish, and the apples may have broken down into apple sauce (depending on what type you use).
8. Serve hot or cold.

lemon, quince, apples, syrup, water, ground cinnamon, vanilla bean

Taken from cooking.nytimes.com/recipes/1012897 (may not work)