Quince compote - delicious vitamin drink recipes for the whole family. Quince compote: some of the most delicious recipes How to cook quince compote for the winter

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You don't have to be a chef to make delicious compote. To do this, you need to prepare fruits, water, citric acid and sugar.

We put a pot of water on the fire. She must boil. At this time, we can do fruit.

Cut quince and apples into slices. You can immediately mix in one bowl. Cook so many fruits that a third of the pan is occupied by them. So the drink will turn out rich and tasty.

When the water boils, throw fruit into the pan. Sugar can be added immediately. It doesn't matter at what point you do it.

After adding sugar and fruits, the compote should boil. Be sure to try it. Maybe not enough sugar. Will have to add more. This is best done while the pan is on the stove and the compote is cooking.

If you like a slightly sour taste, add some citric acid.

When the compote boils, turn off the fire. Let the compote rest. Can be drunk hot or cold. Compote fruits are also very tasty.

Quince is a tasty autumn fruit that contains a huge amount of vitamins. it dietary product, which is rich in fiber, promotes good digestion. Doctors claim that quince contains many antioxidants that reduce the risk of cancer cells in the body. It contains a lot of ascorbic acid, and this the best remedy in the fight against stress and colds. Japanese doctors claim that quince treats stomach ulcers and lowers cholesterol levels in the blood. And potassium, which is abundant in this wonderful fruit, helps with heart disease.

I hope that you have already understood that this particular fruit is just a storehouse of useful substances. And what a delicious compote it turns out. Moreover, it is not necessary to preserve it for the winter. Quince is a late fruit that keeps well. You can use it for a long time and cook delicious quince compotes almost all winter. In the article we will consider several recipes for making compotes.

Fruit preparation

Quince is a fairly hard and dense fruit, so it should only be cut with a sharp knife. First, the fruit must be washed well, carefully wipe off the fleecy film from it. Then cut in half and cut off the hard core with seeds. Remove all dark spots. 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. Prepared fruits are sent to an enamel pot and quince compote is started to be cooked.

simple recipe

If you decide to cook compote on quick hand, it is enough to clean and cut two large quinces, pour them with two liters of purified water and put on fire. When the water boils, the fire is made quieter and boiled 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 sugar is added one tablespoon at a time, constantly trying so as not to oversweeten. After dissolving the sugar, 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;
• prune harvest;
• 2 liters of water;
• granulated sugar - 300 grams (to taste).

Pear and quince are first washed, then the core with seeds and all ugly places, dark spots are removed. Then cut them into small pieces. The grapes are washed and the berries are removed from the twig. Prunes just need to be rinsed under sewage. Bones do not need to be cleaned. All ingredients are placed in an enamel container and filled with water. If your fruits are large and there is little water in the pan, then you can independently regulate this issue. If you added water, then the sugar rate also needs to be slightly increased, while you need to take the liquid into a spoon, do not forget to blow in order not to burn yourself with boiling water, and try the quince compote for sweetness. Boil after boiling it for 20 minutes. The color of this compote is dark, similar to dried fruit compote. The taste is very intense.

Quince compote - the most useful

If you often get colds in the winter, then best solution problems will be to prepare frozen quince and cranberries. From such wonderful and useful products for colds, an excellent compote is obtained. You need to take 250 grams of quince and 100 grams of cranberries. The contents are poured with purified water and boiled for 20 minutes, adding sugar to taste. After the compote has cooled, you can drink it warm. Such a recipe for quince compote can be used for diseases of the upper respiratory tract, even for asthma. It helps to strengthen immune system organism.

dried quince compote recipe

Now, instead of preserving fruits for the winter, many people dry them using electric dryers. It 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 sampling you want to add it to the drink, then do not deny yourself this pleasure. It's a matter of personal taste here.

Compote is cooked according to the traditional scheme. All fruits are washed and placed in an enamel container, water is added and put on fire. After boiling, make quieter and cook for 20 minutes. Then let it brew and consume chilled.

Gourmet compote recipe

This quince compote recipe includes many spices, which gives it an unusual taste. For it, you need to rinse and peel several large quince fruits. There should be a lot of fruits 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 piece of cloves and the same amount of star anise to the pan. Water will need 3 liters.

Spices can be thrown into the pan after boiling water. Compote is boiled for 15-20 minutes, depending on the ripeness of the quince. Then the lid is left closed and the drink is allowed to soak well with the aroma of spices.

1. To make the compote transparent, you need to wash off the fleecy film from the quince fruits well.

2. Fruits must be selected to the same degree of maturity, otherwise, when cooked, 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 drunk to the bottom, the fruits can be used to create desserts. It is perfect as a sweet for ice cream or a piece of cake with tea.

Quince compote is a real autumn drink that spreads its fragrant aroma throughout the house. Its velvety taste will not leave indifferent anyone who tries quince compote at least once. The very same pulp of fresh quince is very hard, tart and sour, but it is with heat treatment the taste of this fruit is revealed, whether it is baking, stewing or boiling. The drink is brewed for a short time, and you can serve it either hot (for example, instead of tea) or cold.

Ingredients

• Quince - 0.5 kg
• Water - 2 l
• Sugar - 120 g
• Lemon acid- 2 pinches

Information

Many people think that the 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 cook compote from it.

The benefits of quince compote

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

Quince compote will be an excellent diuretic and will help in the fight against puffiness. A 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 hard parts.
• Cut the fruits into small pieces - such a compote will get a richer taste.

Classic quince compote for the winter

In winter, quince compote is a source of nutrients for the body. Such a drink is excellent with any pastries, be it pies or pancakes.

Cooking time - 1 hour.

Ingredients:

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

Cooking:

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

Quince compote with chokeberry

Compote, cooked from quince and black ashberry, is an adjuvant for edema. Such a drink should be drunk every day in the morning. It will increase blood circulation and help remove excess fluid from the body.

Cooking time - 1 hour 45 minutes.

Ingredients:

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

Cooking:

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

Ingredients:

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

Cooking:

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

Quince compote with peaches

Peaches will give the quince compote a wonderful smell of spring.

Cooking time - 1 hour 20 minutes.

Ingredients:

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

Cooking:

1. Wash and clean all fruits. Cut them into slices.
2. Pour water into a saucepan and put on fire. When it boils, add sugar and boil the syrup.
3. Next, throw quince and peaches into the pan. Boil compote for 25 minutes.

Drink chilled. Enjoy your meal!