Few of us have seen quince trees. These fruit plants grow mainly in the east of Russia and in the Caucasus, there is even a version of finding their historical homeland there.
This valuable tree species has gained popularity.not only in cooking, but also in clinical nutrition. So, quince compote is extremely useful in 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 use a compote of quince or any other dish from it, then you will notice how your mood improves, and also increases immunity. Applications in cosmetics have also been found in its seeds, which emit mucus, and their aqueous solutions in the form of eye lotions against fatigue and for strengthening hair.
Preparation of fruits
Quince fruits look like pears, they are denseconsistency and have a hard yellow peel. Therefore, the quince compote, if the fruits are not pre-cleaned, will cook a little longer, but it will be much richer both in taste and in utility of the final product.
For its preparation, we need about 1 kgfruits, 3 liters of pure water and 1 cup of sugar with a slide. In fact, quinces are distinguished by extreme capriciousness regarding the 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 patina, so it will be necessary not only to wash the quince under running water, but also to rub it with a stiff brush. So, to make a 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, because it is the main source of vitamins in the product. Now prepare the jars: they need to be washed and sterilized in the usual way by steaming and placing for drying. And then prepare the syrup: dissolve the sugar in the water and put it to boil. You can make 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.
Last preparations
So, we have almost finished cooking the quince compote.Although its recipe is simple, it requires considerable time for implementation. And now it remains only to throw slices of quince fruits into clean cans about 1/5 of its depth and pour over all the hot syrup. They should be rolled up immediately, and then, as usual, turned upside down and covered with something warm until it cools completely. The result will be even more successful if you combine a quince with other fruits. There is already the will of the fantasy hostess. But the most delicious combination with apples or grapes, because they have similar to the quince sour-sweet taste. It is also possible to combine it with pears, melons, oranges, lemon or various berries - cranberries, gooseberries, black currants.
