Quince compote for the winter. Quince compote - delicious recipes for a vitamin drink for the whole family Quince compote for every day

Many people think that quince is a close relative of the apple. This is not true. Quince is the only plant of its kind that has no relatives.

For the first time, the peoples of Transcaucasia and the Mediterranean began to grow quince and then make compote from it.

Benefits of quince compote

Quince compote is famous for the fact that it quenches thirst even in extreme heat. The drink contains many minerals and antioxidants. Potassium, magnesium, iron, phosphorus, zinc - a small list of benefits in compote.

Quince compote will be an excellent diuretic and will help in the fight against swelling. And warm quince compote will help cure a cough.

Quince fruits must be properly processed before cooking compote.

• Peel the quince.
• Remove all seeds and unwanted solids.
• Cut the fruits into small pieces - this compote will get a richer taste.

Classic quince compote for the winter

IN winter time quince compote is a source of beneficial substances for the body. This drink is great with any baked goods, be it pies or pancakes.

Cooking time - 1 hour.

Ingredients:

• 300 gr. quinces;
• 2 liters of water;
• 2 cups sugar.

Preparation:

1. Prepare the quince thoroughly.
2. Take a large saucepan and pour water into it. Boil it.
3. Then add sugar to boiling water. After 5 minutes, pour the chopped quince into the pan.
4. Cook until done, about 25 minutes. Quince compote is ready!

Quince compote with chokeberry

Compote made from quince and black rowan, an aid for edema. This drink should be drunk every day in the morning. It will increase blood circulation and help you get out excess liquid from the body.

Cooking time - 1 hour 45 minutes.

Ingredients:

• 500 gr. quinces;
• 200 gr. chokeberry;
• 3 cups sugar;
• 2.5 liters of water.

Preparation:

1. Prepare the quince for cooking.
2. Wash the black rowan and remove all dry parts. Place the berries in a small container and cover them with one glass of sugar. Let stand for 1 hour.
3. Pour water into a saucepan and bring it to a boil. Then pour the chopped quince fruits and rowan berries in sugar into it.
4. Add the remaining sugar to the pan and cook for about 30 minutes.

Ingredients:

• 360 gr. quinces;
• 340 gr. Sahara;
• 2 tablespoons lemon juice;
• 1 liter of water.

Preparation:

1. Prepare the fruits by washing them and removing all unnecessary parts.
2. Cover the fruits with sugar in an iron container. Leave for 45 minutes.
3. Turn on the stove and boil water in a saucepan. Place the candied quince there. Cook for about 18-20 minutes.
4. When the finished compote has cooled, add lemon juice to it.
5. Pour the compote into jars and store for the winter.

Quince compote with peaches

Peaches will give quince compote a wonderful smell of spring.

Cooking time - 1 hour 20 minutes.

Ingredients:

• 400 gr. quinces;
• 350 gr. peaches;
• 2 liters of water;
• 700 gr. Sahara.

Preparation:

1. Wash and peel all fruits. Cut them into slices.
2. Pour water into a saucepan and place on fire. When it boils, add sugar and cook the syrup.
3. Next, throw the quinces and peaches into the pan. Cook the compote for 25 minutes.

Drink chilled. Bon appetit!

Vermicelli babka. How to cook vermicelli? Recipe with photo. Vermicelli babka is a common hot second course on my menu. I fry the babka on the stove rather than bake it in the oven. To prepare you need boiled vermicelli and eggs, nothing sweet is added. My daughter loves this dish since childhood, and the more fried you get...

Easter cakes. Recipe with photo.

How to cook Easter cake? Easter cake with raisins. Delicious Easter cake recipe. Kulich is a sweet pastry, ritual bread among the Slavs, in particular among the Russians. In Russian traditions, bake Easter cakes, and not only Easter cakes, but also other sweet baked goods. yeast dough such as: rolls, buns, buns, pretzels. By the way, the word “Kulich” itself means “pretzel” in...

Dried fruits for pilaf

Mixture of dried fruits for pilaf. Now it’s time for dried fruits, which need to be prepared for serving with pilaf. There are many variations of serving pilaf, so let’s look at how to prepare dried fruits for pilaf. Pilaf can be served only with dried fruits, then it will be sweet pilaf, or with meat and dried fruits. Ingredients: dried apricot (dried apricots, apricots) dried grapes (raisins, sultanas) dried…

How to cook buckwheat in a saucepan with water?...

How to cook buckwheat in water? Buckwheat recipe on water. Buckwheat- one of the most popular dishes of Russian cuisine, despite the fact that the birthplace of buckwheat is India, where it is called “black rice”. It is believed that buckwheat came to Russia from Greece, and that’s how it got its name, and at the same time in Europe...

How to fry pork liver? Fried pork liver....

How to deliciously cook pork liver in a frying pan? Fried pork liver in a frying pan with onions. Some people ignore the existence of by-products and do not consume them. Some people don’t know how to cook them, so they avoid them. We have already prepared shashlik from pork heart, which is not inferior in taste to meat shish kebab, and today we will deal with pork liver. Pork...

Red borscht. Recipe with photo.

How to cook red borscht? Recipe for red borscht with beets. Borscht is probably the most famous dish of Slavic cuisine, wherever the Slavs lived, they always prepared it. This is a very tasty, healthy and nutritious dish that will give strength to your body and energize it, it contains many vitamins and nutrients. According to the specification, borscht is a multi-component soup and…

Turkey fillet with peaches and almonds. Recipe with photo...

Turkey with peaches and almonds. Recipe with photo. In the summer, my daughter and I decided to experiment with peaches, looking ahead, I want to say that it turned out incredibly tasty and we will repeat this dish someday. What is usually prepared from peaches? Of course, this is peach compote and peach jam, and you can either seal the compote for the winter or make fresh one...

Quince is a heat-loving fruit crop. It is mainly grown in the Caucasus, Ukraine, Crimea, Transcarpathia, and other countries Central Asia. Therefore, it can rarely be found on the market or in private gardens in other areas.

Quince is a fruit that resembles both an apple and a pear at the same time. But unlike them, it is very hard, and its surface has thick felt pubescence.

Quince is considered a multivitamin crop. It is rich in vitamins C, A, B, B1, P, as well as iron and copper. The fruits contain pectins, tannins, fructose, citric, malic and tartaric acid.

have long been known medicinal properties quinces. She helps a lot with intestinal diseases, especially with diarrhea, improves appetite and the condition of the patient with liver diseases.

Tinctures and extracts are prepared from fresh fruits and used for anemia. Fresh quince juice helps with bronchial asthma and hemoptysis.

Quince in fresh It is rarely eaten, as it has hard flesh and an astringent taste. But it makes very tasty and aromatic jam, as well as compote.

Quince compote: subtleties of preparation

• For compote, only ripe quince is used. These are the fruits that have the least astringent taste.
• Unripe quince stores well, so it can be placed in a dark, cool place and left for 1-2 weeks. During this time, it will reach the desired condition and will be ready for further processing.
• Preparing quince for cooking comes down to the fact that the fruits are first sorted, removing heavily wormy ones. Then wash it well and cut off the skin with a sharp knife with a thin blade. Some housewives do not cut off the peel. In this case, the quince needs to be washed with a soft brush - ripe quince easily separates from the fluff. The fruits are cut in half and the seed chambers are removed. The fruit halves are cut into slices or cubes.
• Quince contains a lot of iron, so when purified it quickly darkens in air. To ensure that it retains its original color, after cutting it is immediately placed in cold water acidified with citric acid.
• Before putting the quince in jars, it is recommended to blanch it in boiling water for 2-3 minutes, and then quickly cool it in ice water.
• Very often, ripe quince compote turns out very sweet. To give the syrup a slight sourness, add citric acid to taste.
• Quince compote is prepared with and without sterilization. IN the latter case use double filling: first with boiling water, then with boiling syrup.

Quince compote: recipe one

Ingredients:

• quince – 1 kg;
• sugar – 300 g;
• water – 2 l.

Cooking method

• Prepare sterile materials in advance liter jars, which can be heated both over steam and in the oven. Wash and boil the lids too.
• Wash ripe quince fruits thoroughly. Using a thin knife, cut off the skin along with the remaining fluff. Cut the quince in half, remove the seeds, then cut into slices.
• Immediately place the chopped quince in a bowl with cold water with a small amount of citric acid (10 g per 1 liter of water).
• Pour enough water into the pan and add sugar. Place on the stove and bring the syrup to a boil.
• Drain the bowl of quince. Place the fruits in the syrup. Cook the compote over moderate heat for 20-25 minutes, starting the countdown from the moment it boils.
• Remove the compote from the stove. Using a ladle, pour it into jars. Seal immediately. Turn the jars over and cover them with a blanket. Leave until completely cool.

Recipe for the occasion::

Quince compote: recipe two

Ingredients:

• quince – 3 kg;
• sugar – 400 g;
• water – 2 l;
• lemon acid.

Cooking method

• Wash the ripe quince well. Peel the skin with a sharp knife. Cut the fruits in half and remove the seed chambers. Cut the quince into wide slices. To prevent it from darkening in air, immerse it in acidified water (10 g of citric acid per 1 liter of water).
• When you have cut all the quince, place it in boiling water, into which you also add a little citric acid. Cook until soft.
• Prepare hot sterile 1 liter jars. Remove the quince slices with a slotted spoon and place them in jars, filling them to the top.
• Pour enough water into the pan and add sugar. Stir. Boil the syrup for 5 minutes.
• Pour hot syrup over quince. Seal tightly with sterile lids. Turn the jars over, cover with a blanket, and leave until completely cool.

Quince compote: recipe three

Ingredients (for 1 liter jar):

• chopped quince - half a liter jar;
• sugar – 100 g;
• water.

Cooking method

• Prepare the jars. First, wash them well with baking soda, then rinse with clean water. To sterilize, heat the jars over steam by placing them on an open kettle. Or completely immerse in a pot of water and boil.
• Wash the ripe quince and cut off the peel. Cut the fruit into slices while removing the seed chambers.
• Place the quince in heated jars, filling them halfway. Pour boiling water over it. Cover with sterile lids and leave for 15 minutes.
• Then pour the water into the pan using a lid with holes. Bring to a boil again.
• Place sugar in each jar. Pour boiling water over it. Close the lids immediately. Turn the jars upside down and cover with a blanket. Cool it like this.

Note:
If you want to fill the quince with sugar syrup, then proceed as follows: after you drain the first water from the jars, measure its volume; then for each liter of water add 250 g of sugar; Boil the syrup for 5 minutes to dissolve the sugar; pour this syrup over the chopped quince; close with sterile lids and seal tightly; turn upside down; cool, covered with a blanket.

step by step recipe with photos

In the autumn season, the best drink is quince compote. This fruit is so fragrant and tasty that no other can compare with it. When fresh, quince has a tart taste, but when boiled it is soft and juicy, so be sure to make a compote from it and treat it to your loved ones. This drink is also notable for the fact that it can be served both hot and chilled. A small amount of cinnamon seasoning will highlight the aroma of the compote. You can also add a little vanilla sugar, but this is optional.

Ingredients

• 3-4 quinces
• 2 pinches of citric acid
• 200 g granulated sugar
• 2 liters of water

Preparation

1. Rinse the ripe quince in water very thoroughly, washing off the fleecy layer from its surface. Then cut off all dirt and dark spots, cut each fruit into quarters and remove the seed blocks. Remember that the fruit is very difficult to cut, so be careful not to cut your hands. Rinse the quarters in water and cut into slices into the pan in which you are going to cook the compote.

2. Add it there granulated sugar and citric acid - it will highlight the sweetness of the drink. Pour in water and place the pan on the stove. Bring the compote to a boil and cook for about 15–20 minutes over low heat.

3. As soon as the quince slices settle to the bottom, your drink is completely ready.

4. If you like to taste it hot, then immediately pour it into cups or glasses and let it cool slightly. If you like to drink it chilled, then place the pan in a bowl of cold water and cool it. Serve in glasses with ice, a pinch of cinnamon, etc.

Quince compote can be sealed for the winter by pouring it while boiling into sterilized jars and rolling the lids on them with a key for preservation.

Note to the hostess

1. The original taste of quince will not be diminished at all by adding well-chosen spices to the compote. For those who will drink it very warm or very hot, a comprehensive mulled wine set will be useful. A 15-gram store-bought bag contains just the optimal dose of natural flavors, which is enough for the volume of liquid specified in the recipe. Thanks to them, the palette of smells will become positive and invigorating, and the light amber drink will darken slightly - it will take on the shade of fresh buckwheat honey.

2. In the ancient world, quince seeds were attributed with various, including absurd, magical properties. Carry them in your pocket, as one ancient manuscript instructs, to deflect lightning, modern man is unlikely to agree. But using healthy culinary scraps for more mundane purposes makes perfect sense. For example, you can grind or grind them, and then add them to some herbal decoction recommended for disinfecting the skin. Dermatologists recommend a homemade lotion based on this.

3. Nutmeg quince is considered by many to be an ornamental crop: it blooms in the spring, turns green in the summer, smells pleasant when it bears fruit - and that’s good. In jam, its slices are a bit hard, and no one would dare eat the fruit raw. However, this variety is invaluable for compotes: it is fragrant and piquant. You just need to carefully scrub off the excessively fluffy peel with a sponge.

Few of us have seen quince trees. These fruit plants They grow mainly in the east of Russia and the Caucasus; there is even a version that their historical homeland is located there.

This valuable tree species has gained popularity not only in cooking, but also in medicine, it is extremely useful for various diseases of the intestines, respiratory tract, asthma and anemia. The reason for this is the many useful properties its pulp. Quince is rich in vitamins A, B, E, PP and C, potassium, malic and citrate acids, as well as pectin substances. If you regularly consume quince compote or any other dish made from it, you will notice how your mood improves and your immune system strengthens. Its seeds, from which mucus is secreted, and their aqueous solutions in the form of eye lotions against fatigue and to strengthen hair.

Fruit preparation

Quince fruits resemble pears in appearance; they are dense in consistency and have a hard yellow skin. Therefore, quince compote, if the fruits are not cleaned first, will take a little longer to cook, but at the same time it will be much richer both in taste and in the usefulness of the final product.

To prepare it, we need about 1 kg of fruit, 3 liters of clean water and 1 heaped glass of sugar. In fact, quince is extremely capricious regarding its care and meteorological conditions. Therefore, it will be much better if you pick the fruits immediately before preparing the compote. In addition, they have a felt coating, so you will need to not only wash the quince under running water, but also rub it with a stiff brush. So, in order to prepare quince compote without losing all its usefulness, we cut each fruit into 4 parts and remove the seed box. We remind you that the peel should not be cut off, as this is the main source of vitamins in the product. Now prepare the jars: they need to be washed and sterilized in the usual way steam and place to dry. And then prepare the syrup: dissolve sugar in water and bring to a boil. You can prepare quince compote without sterilization, but then the shelf life will be significantly reduced, and you will also have to keep it in the refrigerator, which is extremely inconvenient.

Final preparations

So, we are almost finished preparing compote from it, although it is simple, it still requires considerable time to implement. Now all that remains is to throw slices of quince fruits into clean jars about 1/5 of its depth and fill everything with hot syrup. You need to roll them up immediately, and then, as usual, turn them upside down and cover with something warm until they cool completely. The result will be even more successful if you combine quince with other fruits. It’s up to the hostess’s imagination. But the most delicious combinations are with apples or grapes, since they have a sweet and sour taste similar to quince. It is also possible to combine it with pears, melon, oranges, lemon or various berries - cranberries, gooseberries, black currants.