Quince is a delicious autumn fruit that contains a huge amount of vitamins. This is a dietary product that is rich in fiber and promotes good digestion. Doctors claim that quince contains many antioxidants, which reduce the risk of cancer cells in the body. It contains a lot of ascorbic acid, and this is the best remedy for combating stress and colds. Japanese doctors claim that quince treats stomach ulcers and lowers cholesterol levels in the blood. And potassium, which is found in abundance in this wonderful fruit, helps with heart disease.
I hope that you have already understood that this particular fruit is simply a storehouse of useful substances. And what a delicious compote it makes. Moreover, it is not necessary to preserve it for the winter. Quince is a late fruit that stores well. You can use it for a long time and cook delicious quince compotes almost all winter. In this article we will look at several recipes for making compotes.
Fruit preparation
Quince is a fairly hard and dense fruit, so it needs to be cut only with a sharp knife. First, you need to wash the fruit well and carefully wipe off the fluffy film from it. Then cut in half and trim off the hard core with seeds. Remove all darkened areas. The color of the pulp should be bright and uniform. Then the quince is cut into small pieces.
You can cut the fruit into thin strips. The prepared fruits are placed in an enamel pan and the quince compote begins to be cooked.
Simple recipe
If you decide to make a quick compote, then just peel and chop two large quinces, pour two liters of purified water over them and put on fire. When the water boils, turn the heat down and cook for 10-15 minutes. Then you need to add sugar to taste. Start with one glass.
Then, after stirring and completely dissolving the sugar, you need to taste the quince compote. If it seems that there is not enough sweetness, then add sugar one tablespoon at a time, constantly tasting so as not to oversweet. After the sugar has dissolved, the compote is removed from the heat and allowed to brew. The color of the compote should be rich yellow.
Assorted
A very tasty quince compote is obtained by adding several other fruits. Let's take the following components:
- quince fruits - 2 pieces;
- pears - 2 pieces;
- dark grapes - 150 grams;
- I eat prunes;
- 2 liters of water;
- granulated sugar - 300 grams (to taste).
The pear and quince are first washed, then the core with seeds and all unsightly places and dark spots are removed. Then cut them into small pieces. The grapes are washed and the berries are removed from the branch. Prunes just need to be rinsed under running water. There is no need to clean the bones. All ingredients are placed in an enamel container and filled with water. If your fruits are large and there is not enough water for the pan, then you can regulate this issue yourself. If you added water, then you also need to increase the amount of sugar a little, and you need to scoop the liquid into a spoon, don’t forget to blow so as not to get burned by the boiling water, and try the quince compote for sweetness. After boiling, cook it for 20 minutes. The color of this compote is dark, similar to dried fruit compote. The taste is very rich.
Quince compote is the healthiest
If you often suffer from colds in winter, then the best solution to the problem would be to prepare frozen quinces and cranberries. Such wonderful and useful products for colds make a wonderful compote. You need to take 250 grams of quince and 100 grams of cranberries. Pour the contents with purified water and cook for 20 minutes, adding sugar to taste. After the compote has cooled, you can drink it warm. This recipe for quince compote can be used for diseases of the upper respiratory tract, even for asthma. It helps strengthen the body's immune system.
Recipe for dried quince compote
Nowadays, instead of canning, many people dry fruits for the winter using electric dryers. This is convenient, the product is stored all winter and does not lose its vitamin value. This is the most delicious quince compote, which includes the following ingredients:
- dried quince;
- dried apricots;
- prunes;
- zest of one lemon;
- water - 2.5-3 liters.
As you can see, sugar is not included in the recipe, but if after taking the sample you want to add it to the drink, then do not deny yourself this pleasure. It's a matter of everyone's taste here.
The compote is cooked according to the traditional method. All fruits are washed and placed in an enamel container, water is added and put on fire. After boiling, turn it down and cook for 20 minutes. Then it is allowed to brew and consumed chilled.
Gourmet compote recipe
This recipe for quince compote includes many spices, which gives it an unusual taste. To do this, you need to wash and peel several large quince fruits. There should be a lot of fruit so that the taste of the drink is rich. For 1 kg of quince you need to take 350 grams of sugar. Also add half a lemon, one cinnamon stick, 1 clove and the same amount of star anise to the pan. You will need 3 liters of water.
Spices can be thrown into the pan after the water boils. Cook the compote for 15-20 minutes, depending on the ripeness of the quince. Then the lid is left closed and the drink is allowed to soak in the aroma of spices.
1. To make the compote transparent, you need to thoroughly rinse off the fluffy film from the quince fruit.
2. Fruits must be selected to the same degree of ripeness, otherwise, during cooking, overripe fruits will boil and the compote will not remain transparent, the pulp will float in the liquid.
3. You need to cut the quince into pieces of equal thickness so that they cook at the same time.
4. After the delicious compote has been drank to the bottom, the fruit can be used to create desserts. It is perfect as a sweet treat for ice cream or a piece of pie with tea.
Compote rightfully occupies one of the main places on the table. This drink is tasty and healthy. Quince compote with apples will be especially wonderful for anemia and stomach diseases. It is also an excellent remedy for weight loss and, thanks to the content of organic acids and pectin, it promotes rapid recovery after fatigue and physical exertion.
Quince fruits contain tannins, which is why it has a tart, astringent taste. That is why quince is used in processed form. This fruit is rich in vitamins C and B, iron, magnesium, manganese, calcium, phosphorus, nickel, copper, titanium, and essential oils.
Quince contains the most iron. 100 grams of this fruit contains two daily requirements necessary for the human body.
The combination of tannins and pectils can have an anti-inflammatory and hemostatic effect.
Apples are rich in iron, magnesium, sodium, vitamins B1, B2, PP, E, C, folic acid, flavonoids, and polyphenols.
This fruit can have an antioxidant effect on the human body.
Making quince and apple compote
For a liter of water you will need half a kilogram of apples, half a kilogram of quince, 350-400 grams of sugar.
Ripe quince fruits must be wiped from plaque, then washed and cut off the thin skin. Cut the fruit into quarters, remove the core, then cut into small pieces.
Apples need to be cut into quarters, removing the seed nests. It is better to cut and peel them quickly so that they do not have time to darken.
To prevent fruits from darkening, they can also be dipped in acidified water, for which it is enough to add a tablespoon of citric acid per liter of water. Instead of acidified water, you can use salted water (you should take 25 grams of salt per liter of water).
Before cooking, rinse fruits in running water. To achieve softness, quince must be dipped in boiling water and boiled for 8-10 minutes. Next, place the fruits in jars, pouring boiling syrup over them.
It is very important to pay attention to the correct preparation of the syrup. It should be clear and golden brown in color.
If the compote is not planned to be canned, it is better to prepare it 8-12 hours before serving. It is during this period of time that aromatic and flavoring substances enter the broth, and the fruits are sufficiently saturated with sugar syrup.
The taste of summer in a jar will be presented by quince compote with apples. Selected fruits, an exclusive recipe, the diligence of housewives and excellent results are guaranteed. This recipe is unusual in that the fruit is not poured one or several times, as when preparing other compotes, but is boiled. The calculation of the components is given for two three-liter jars.
Ingredients
- large quince – 1 kg
- apples – 2 kg
- water – 4 l.
- citric acid – 4 g
- granulated sugar – 450 g
Preparation
1. Choose quince fruits that are richly yellow in color, as a green tint indicates immaturity. The color of these fruits should be uniform, without spots or dents.
Ripe, large fruit of Chaenomeles - quince, wash thoroughly, be sure to remove the centers, as they are poisonous. They contain hydrocyanic acid, which can lead to intoxication of the body. Cut the fruits into large slices so that they do not fall apart during cooking.
2. Pour cold water over the quince pieces and leave for four hours; this will reduce the amount of organic acids contained in this fruit.
Select apples that are slightly unripe, but always whole, sweet and sour or sour varieties, wash, core and cut into large slices. Place the chopped apples in lightly salted or acidified water for 5 minutes.
3. Take a saucepan, pour chopped fruit into it, fill it with clean, filtered water.
4. Place the container with the fruit on the fire and bring to a boil.
5. Simmer the drink over low heat for 20 minutes, then turn off. 10 minutes before readiness, add citric acid and granulated sugar.
Get out the canning jars. Wash them with baking soda and soapy water. Check for nicks or cracks on the neck of the jar and, if any, discard the jar. Sterilize clean jars for 7 minutes or in the oven for 15 minutes. Prepare the lids: take a pan, pour water into it and put tin lids, put on the fire and boil, after boiling, for 2 minutes.
Pour the prepared compote into prepared jars and immediately roll up.
6. Turn hot jars upside down and check for leaks. Cover the jars with a blanket and leave until completely cooled - this will give the effect of additional sterilization. It is not necessary to store the resulting drink in a cool place; you can simply put it in the pantry.
The ideal replacement for store-bought drinks is ready.
Calories: Not specified
Cooking time: Not indicated
I want to bring to your attention the most delicious recipe for making a fruit drink. Quince compote - bright, aromatic, prepared from fresh quince fruits. I first tried it with my cousin, who treated me to this fruit. At first I didn’t understand what it was and what it was eaten with. It seems like a fruit, but why is it so hard and tart? The quince tree grew in my sister’s garden, and I never paid attention to it. I thought it was an apple tree. But then they told me that these are not apples and do not even taste like apples or pears. Quince has a special amazing taste that many people like. But you can eat fresh quince only when it has aged and becomes suitable for eating. In general, quince is best used in cooking, since after heat treatment (after boiling, after baking) it becomes soft, juicy and very tasty. Its aroma during baking spreads throughout the entire kitchen and all your family will ask what smells so delicious if you decide to prepare, for example, aromatic ones. But today we’ll talk about how to cook a delicious compote from quince. The compote turns out to be so aromatic that all relatives will flock to this drink like bees. It may be pale in color, but its taste is sweeter than lemonade and more aromatic than any juice. Quinces have so many benefits for the body. That she can completely replace lemons and oranges. Quince improves and strengthens the immune system, so in the fall and winter (if you store the quince in a cool place), you can prepare the quince in such a way (boil or bake) that it will improve your well-being and health.
Required Products:
- 2 pcs. quinces,
- 1.5 liters of purified water,
- 150-180 grams of granulated sugar.
Recipe with photos step by step:
Wash the quince, you can even rub it thoroughly with a brush to remove the gray coating from the peel. Once washed, the quince will become bright yellow and very beautiful. We cut the quince into thin slices, bypassing the core. Since the bones should not get into the compote. 
Pour purified water into a saucepan, put it on the stove and bring to a boil. Place quince slices in boiling water and begin to cook the compote. 
Cook for 20 minutes, then add granulated sugar and stir. 
After 5 minutes, remove the compote from the stove, let it cool and pour it into jars or decanters. 
Before use, cool the compote in the refrigerator and pour into glasses. A tasty and healthy quince compote will lift your spirits and improve your well-being. It turns out no less tasty
Loading...