Few of us have seen quince trees. These fruit plants grow mainly in the east of Russia and the Caucasus, there is even a version about the location of their historic homeland.
This valuable tree species has gained popularity not only in cooking, but also in
clinical nutrition. So,
quince compote is extremely useful for various diseases of the intestines, respiratory tract, asthma and anemia. The reason for this is the many beneficial properties of its pulp. Quince is saturated with 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 from it, then you will notice how your mood improves, and your immunity also increases. Application in cosmetics was found also in its seeds, from which mucus is secreted, and their aqueous solutions in the form of lotions for the eyes against fatigue and to strengthen hair.
Fruit preparation
Quince fruits resemble pears in appearance, they are of dense consistency and have a hard yellow peel. Therefore, compote from quince, if the fruits are not previously cleaned, will cook for a little longer, but it will be much more saturated both in taste and in usefulness of the final product.
To prepare it, we need about 1 kg of fruit, 3 liters of pure water and 1 cup of sugar with a slide. In fact, quince is extremely capricious about caring for it and meteorological conditions. Therefore, it will be much better if you pick the fruits immediately before making the compote. In addition, there is a felt coating on them, 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 make compote from quince without losing all its usefulness, cut each fruit into 4 parts and take out a seed box. We remind you that the peel should not be cut off, because it is the main source of vitamins in the product. Now prepare the cans: they need to be washed and sterilized in the usual way for a couple and placed for drying. And then make the syrup: dissolve the sugar in water and let it boil. You can cook compote from quince 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.
Last preparations
So, we are almost done cooking quince compote . Although its recipe is simple, it requires considerable time for implementation. And now it remains only to throw in a clean jar slices of quince fruits about 1/5 of its depth and pour everything with hot syrup. They need to be rolled up immediately, and then, as usual, turned upside down and covered with something warm until completely cooled. The result will be even more successful if you combine quince with other fruits. There is already the will of the hostess's fantasy. But the combination with apples or grapes is most tasty, as they have a sour-sweet taste similar to quince. Its combinations are also possible with pears, melon, oranges, lemon or various berries - cranberries, gooseberries, black currants.