English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Quince compote
How many compotes have you tried lately? But was quince compote among them? Not compote, where this fruit was in company with others, but simply where the quince was unique and unique? Try it!
How to cook Quince compote
Step 1
Thoroughly clean the quince from the rough layer and wash.
Step 2
Do not cut the peel from the quince - it will give the compote all its flavor.
Step 3
Cut the fruit into 4 parts and cut out the middle with seeds.
Step 4
Cut quince quarters into beautiful slices. In order for the slices not to darken, add citric acid or lemon juice to the storage water.
Step 5
Cook the syrup for each jar, 2-3 jars will come out at a time. Take 2-2.3 liters of filtered water into a saucepan and let it boil. Add 350-400 grams of sugar and stir it.
Step 6
Lay out 1 kg of quince in slices (maybe a little more) and let it boil over low heat for 7-10 minutes. If the quince is very ripe and starts to boil, then 7 minutes is enough. If the quince is greenish, then boil for 10-12 minutes and try. You can add lemon to compote - to taste.
Step 7
Prepare sterile jars and lids.
Step 8
Put the sliced \u200b\u200bsections into a jar and fill to the very top with liquid. Roll up the jars with lids with a seamer. Turn the lid down and carefully wrap it in a warm blanket for a day for additional sterilization.
Step 9
Store the finished compote in a cool place.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Georgian Solyanka
Georgian meat solyanka differs from the classic recipe that is usually prepared in Russia. In Georgia, this is a fragrant and spicy hot dish based on beef, pickles, vegetables and spices. If desired, this solyanka can be made thick or thin. Its consi
Azu in Tatar style
Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.
