Quince compote with geranium
This is how the most delicious quince compote is prepared in Bulgaria. In the Balkans, pink indrisha geranium can be found in almost any yard. Our grandmothers often breed it on the windowsills. Contact them for help if you do not know where to get the supplement you need for this compote.
Ingredients
Servings 4-6- 3 large quinces
- 100 g sugar
- juice of 1 lemon
- 1 l bottled water
- 1 leaf of fragrant pink geranium (Pelargonium roseum)
Cooking
Step 1
Wash the quince with a brush, peel (keep the peel). Remove the core from the quince, cut the flesh into neat small slices. Immediately sprinkle each sliced quince on all sides with lemon juice.
Step 2
Pour the peel with bottled water, bring to a boil over medium heat and cook for 10 minutes. Then strain, add sugar and sliced quince. Boil the compote until the quince is ready, about 20 minutes.
Step 3
Remove the compote from the heat, put a leaf of fragrant geranium (Beware, the leaves of other types of pelargonium are not suitable for food!) Cool completely and let the compote stand for at least 1 hour. Serve at room temperature or cold.