Quince compote - 7 of the most delicious recipes for the winter

The fruit of passion was called bright yellow fruits, invariably present on the table of the goddess of love Aphrodite. Modern confectioners have found ways to preserve the seductive aroma of the "golden apple". The delicate taste of the divine drink - quince compote - is provided with original culinary techniques for obtaining this sumptuous dessert.

In the presented recipes we use genomeles (Japanese variety). The weight of one fruit is up to 300 g. The energy value of 100 g of the product is 200 kJ or 48 kcal.

Quince compote for the winter - classic cooking

Ingredients:

• ripe fruits of quince - 1 kg;
• regular sugar - 300 g per 3 l of bottled water (syrup components);
• five saffron stamens (for better color).

To obtain high-quality compote, we comply with cleanliness requirements both in relation to the selected products, and in terms of the dishes used. We are sure to sort out the fruits, exclude the ingestion of damaged specimens with traces of spoilage.

Cooking:

1. 1. We wipe the fruits with a dry cloth, removing the fluff, wash thoroughly, cut off the remains of the receptacle, capturing the rigid upper part of the quince, as well as the seed chamber. We divide the fruits into small cubes (up to 1 cm) or thin slices. So that the quince slices do not darken, put them in mineral water.
   2. Pour purified water into the pan, add sugar, mix the mixture, boil the syrup for a quarter of an hour. We place the fruit slices in clean, steamed containers, pour hot syrup, add saffron, cover the dishes with lids.
   3. We put a metal or wooden grate on the bottom of the pan.We fill the tank with hot water in such a volume that the liquid covers the "shoulders" of the can (2 cm below the neck of the tank). Carefully set the food container, cover with a lid.
   4. Turn on a strong fire. After the beginning of boiling water, we reduce the flame height, preventing active drilling of the liquid. We sterilize (pasteurize) a 3-liter cylinder for 20 minutes.
   5. Hermetically close the jar, turn it over, wrap it with a towel or blanket, leave it in this state until it cools completely. We send dessert containers to a cool room.

The most delicious winter compote recipe without sterilization

For this method of canning, it is important to observe three rules: we use exclusively fresh, sorted and well-washed raw materials.

Ingredients:

• quince - 0.5 kg;
• bottled water - 1.7 l;
• regular sugar - 150 g;
• lemon juice - 0.5 tsp;
• cinnamon stick.

Cooking:

1. We process fruits, as described in the description of the quince compote recipe. We divide the fruits into six parts, put them in small glass containers.
2. Since the pulp of these fruits is not very juicy and hard, it is better to blanch the product. To do this, put the fruit slices in a colander, dip it in boiling water for 15 minutes, and then put it in a cold liquid.
3. From the specified amount of water and lemon juice, boil the syrup. We lay out the quince slices on the cylinders, fill it with a hot composition (remove the brown stick), cover the dishes with lids, leave the food for half an hour.
4. Pour the liquid from fruit jars into the pan, add cinnamon and sugar, bring the mixture to a boil. Fill the containers with a sweet composition (remove the brown stick), roll tightly. We set the cooled cans in a dark place for storage.

How to cook quince compote with apples

Ingredients:

• quince fruits - 0.5 kg;
• unripe apples - 1 kg;
• lemon juice - 2 g;
• bottled water - 700 g;
• regular sugar - 250 g.

Cooking:

1. We process quince in a familiar way (we wipe it, wash it, we extract seeds, cut it). In the same way we prepare apples, for 5 minutes we place them in a slightly acidified liquid.
2. We spread the fruits in a saucepan, add sugar, lemon juice, pour the products with bottled water, boil for 40 minutes. Reduce the height of the flame to a weak indicator after the start of boiling liquid.
3. Pour the prepared compote into cylinders, evenly distributing fruits, roll up, wrap with a terry towel. Store chilled dessert in a cool room.

Quince and feijoa compote for the winter - the taste of assorted fruits

Exotic dark green fruit - a real storehouse of vitamins, the content of iodine is not inferior to seafood. By adding such fruits, we create a fragrant triad in the drink, reminiscent of the aroma of strawberries, kiwi and pineapple.

Ingredients:

• quince - 1 kg;
• feijoa - 300 g;
• regular sugar - 300 g;
• bottled water - 500 g.

Cooking:

1. We prepare quince in a familiar way. With feijoa cut the lower and upper part. We divide quinces into quarters, green fruits into slices.
2. Fill half the volume of sterilized containers with fruits, fill the products with boiled water, wait 15 minutes.
3. Pour the liquid into the pan, add sugar, add a little lemon juice if desired, and boil the syrup.
4. We fill the jars with fruits with sweet liquid, cork, cover with a blanket. The cooled canned food is sent to a cool place.

Luxurious quince compote with peaches

Ingredients:

• quince fruits - 1 kg;
• peaches - 800 g;
• regular sugar - 500 g (per 1 liter of bottled water).

Cooking:

1. Blanch the prepared quince slices in the manner described in the recipe for compote without sterilization. Peaches are divided into halves, remove the seeds and thin skin.
2. We spread the fruits in prepared containers, pour boiling water, cover with lids.
3. Pour the cooled water in the jars into the pan, add the right amount of sugar, boil the syrup. We fill the jars with pieces of fruit with a hot composition, cork, leave for a day until the final cooling.

Stewed quince and cranberry compote

Ingredients:

• frozen quince - 500 g;
• regular sugar - 150 g per 3 l of water;
• Cranberries - 200 g.

Cooking:

We take out a package of fruit from the refrigerator, leave it at room temperature. Thawed products are placed in a pan, pour bottled water, boil until the quince is soft. Sugar is added after the boiling of the liquid begins. Be sure to filter the prepared drink, pour it into glasses in a cooled form.

Dried quince and dried fruit compote

In the presented recipe, we pay attention to the quality of the products used. They should not contain extraneous inclusions. We choose slices and whole fruits without black inclusions (a sign of the presence of larvae) in the absence of a wine smell characteristic of spoiled raw materials.

Ingredients:

• prunes, quince, dried apricots - 200 g each;
• white raisins - 50 g;
• bottled water - 6 l;
• lemon zest or dried orange peels.

Cooking:

1. We lay out dried fruits in warm water, leave for 30 minutes, then wash well.
2. We place the products in an enameled pan, pour bottled water, put the lemon peel or orange peel. We do not add sugar, since in dried fruits its content is 3 times higher than the same indicator for fresh fruits and berries.
3. Boil the food until its components sink to the bottom of the dishes. We filter the cooled compote into a beautiful jug.

Choosing any method of preparing a magical drink, we are calm for the excellent quality of the quince compote obtained, because the most “delicious” recipes for the winter are those prepared with soul and love.