Drink quince and apple compote immediately. Apple and quince compote for the winter

Compote rightfully occupies one of the main places on the table. This drink is tasty and healthy. Quince compote with apples will be especially wonderful for anemia and stomach diseases. It is also an excellent remedy for weight loss and, thanks to the content of organic acids and pectin, it promotes rapid recovery after fatigue and physical exertion.

Quince fruits contain tannins, which is why it has a tart, astringent taste. That is why quince is used in processed form. This fruit is rich in vitamins C and B, iron, magnesium, manganese, calcium, phosphorus, nickel, copper, titanium, and essential oils.

Quince contains the most iron. 100 grams of this fruit contains two daily requirements necessary for the human body.

The combination of tannins and pectils can have an anti-inflammatory and hemostatic effect.

Apples are rich in iron, magnesium, sodium, vitamins B1, B2, PP, E, C, folic acid, flavonoids, and polyphenols.

This fruit can have an antioxidant effect on the human body.

Making quince and apple compote

For a liter of water you will need half a kilogram of apples, half a kilogram of quince, 350-400 grams of sugar.

Ripe quince fruits must be wiped from plaque, then washed and cut off the thin skin. Cut the fruit into quarters, remove the core, then cut into small pieces.

Apples need to be cut into quarters, removing the seed nests. It is better to cut and peel them quickly so that they do not have time to darken.

To prevent fruits from darkening, they can also be dipped in acidified water, for which it is enough to add a tablespoon of citric acid per liter of water. Instead of acidified water, you can use salted water (you should take 25 grams of salt per liter of water).

Before cooking, rinse fruits in running water. To achieve softness, quince must be dipped in boiling water and boiled for 8-10 minutes. Next, place the fruits in jars, pouring boiling syrup over them.

It is very important to pay attention to the correct preparation of the syrup. It should be clear and golden brown in color.

If the compote is not planned to be canned, it is better to prepare it 8-12 hours before serving. It is during this period of time that aromatic and flavoring substances enter the broth, and the fruits are sufficiently saturated with sugar syrup.

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

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

Fruit preparation

Quince is a fairly hard and dense fruit, so it needs to be cut only with a sharp knife. First, you need to wash the fruit well and carefully wipe off the fluffy film from it. Then cut in half and trim off the hard core with seeds. Remove all darkened areas. 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. The prepared fruits are placed in an enamel pan and the quince compote begins to be cooked.

Simple recipe

If you decide to make a quick compote, then just peel and chop two large quinces, pour two liters of purified water over them and put on fire. When the water boils, turn the heat down and cook 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 add sugar one tablespoon at a time, constantly tasting so as not to oversweet. After the sugar has dissolved, 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;
• I eat prunes;
• 2 liters of water;
• granulated sugar - 300 grams (to taste).

The pear and quince are first washed, then the core with seeds and all unsightly places and dark spots are removed. Then cut them into small pieces. The grapes are washed and the berries are removed from the branch. Prunes just need to be rinsed under running water. There is no need to clean the bones. All ingredients are placed in an enamel container and filled with water. If your fruits are large and there is not enough water for the pan, then you can regulate this issue yourself. If you added water, then you also need to increase the amount of sugar a little, and you need to scoop the liquid into a spoon, don’t forget to blow so as not to get burned by the boiling water, and try the quince compote for sweetness. After boiling, cook it for 20 minutes. The color of this compote is dark, similar to dried fruit compote. The taste is very rich.

Quince compote is the healthiest

If you often suffer from colds in winter, then the best solution to the problem would be to prepare frozen quinces and cranberries. Such wonderful and useful products for colds make a wonderful compote. You need to take 250 grams of quince and 100 grams of cranberries. Pour the contents with purified water and cook for 20 minutes, adding sugar to taste. After the compote has cooled, you can drink it warm. This recipe for quince compote can be used for diseases of the upper respiratory tract, even for asthma. It helps strengthen the body's immune system.

Recipe for dried quince compote

Nowadays, instead of canning, many people dry fruits for the winter using electric dryers. This 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 taking the sample you want to add it to the drink, then do not deny yourself this pleasure. It's a matter of everyone's taste here.

The compote is cooked according to the traditional method. All fruits are washed and placed in an enamel container, water is added and put on fire. After boiling, turn it down and cook for 20 minutes. Then it is allowed to brew and consumed chilled.

Gourmet compote recipe

This recipe for quince compote includes many spices, which gives it an unusual taste. To do this, you need to wash and peel several large quince fruits. There should be a lot of fruit 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 clove and the same amount of star anise to the pan. You will need 3 liters of water.

Spices can be thrown into the pan after the water boils. Cook the compote for 15-20 minutes, depending on the ripeness of the quince. Then the lid is left closed and the drink is allowed to soak in the aroma of spices.

1. To make the compote transparent, you need to thoroughly rinse off the fluffy film from the quince fruit.

2. Fruits must be selected to the same degree of ripeness, otherwise, during cooking, 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 drank to the bottom, the fruit can be used to create desserts. It is perfect as a sweet treat for ice cream or a piece of pie with tea.

Step-by-step recipes for making quince compote and its various variants with apples, pears, plums and raspberries

2018-06-19 Galina Kryuchkova

Grade
recipe

1959

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

10 gr.

40 kcal.

Option 1: Recipe for classic quince compote

Compote is a drink made from fruits, berries and herbs. Fresh, dried, canned and frozen fruits are suitable as ingredients. Add lemon juice to the classic quince compote to prevent the peeled fruits from darkening. Reputable cookbooks indicate that you need to take 2 parts fruit and 1 part sugar. I use half as much sugar.

Ingredients:

• 1400 gr. quinces;
• 3200 ml water;
• 50 ml lemon juice;
• 350 gr. Sahara.

Step-by-step recipe for classic quince compote

Wash the quince with a brush, cut into six or eight slices. Remove the core with seeds. Remove the peel.

Squeeze the juice from the lemon.

Pour lemon juice and a liter of cold water over neat quince pieces.

Pour water over the peel and core too, put on the fire and boil for about ten minutes after boiling.

Strain the broth through a thick sieve.

Pour sugar into the resulting broth.

Dip beautiful pieces of quince into the broth.

Cook the quince compote until the fruit is soft.

To improve the taste, add lemon zest or cinnamon to the boiling compote. Pour the warm drink into tall glasses and add a spoonful of semi-dry wine.

Option 2: Quickly prepare quince compote

You will need a small saucepan in which to simmer the quince pieces, and a kettle for hot water.

Ingredients:

• 2 quinces;
• 80 gr. Sahara;
• 1 mint leaf;
• 1 liter of water.

How to quickly prepare quince compote

Wash the quince and cut it into several pieces.

Place the product in a small saucepan, add sugar and stir.

Pour in a little water so that it just covers the quince pieces.

Simmer the quince over medium heat.

Pour water into the kettle and boil.

Fruit syrup should already be released in the pan with quince. Add boiling water there.

Place a mint leaf in each glass and then pour in the quince compote. You don’t have to mix syrup and boiling water in one pan, but dilute it to taste before using.

Option 3: Quince, plum and raspberry compote, prepared in the evening for the morning

You can prepare the drink in the evening and put it in the refrigerator overnight. And in the morning you will enjoy a refreshing drink.

Ingredients:

• 2 quinces;
• 8 plums;
• 1 handful of raspberries;
• 4 mint leaves;
• 1 half lemon;
• 100 gr. Sahara;
• 2 liters of water.

How to cook

Cut the quince into pieces, removing the stems and seeds.

Soak raspberries in salted water for about five minutes to get rid of midges.

Cut the hard plums into 4 parts, remove the seeds.

Make lemon juice.

Place pieces of quince and plums, as well as raspberries, into one enamel container or jar.

Pour in lemon juice, add mint leaves and add sugar.

Boil water separately.

Pour boiling water over the fruit.

When the liquid has cooled, cover it with a lid and place it in the refrigerator overnight.

From early on, a refreshing compote of quince, plums and raspberries will be waiting for you in the refrigerator. You can put an ice cube in each glass.

Option 4: Quince and prune compote

I found this recipe in the book “Cooking” for 1955. For some reason, the recipes for fruit compotes recommended for catering organizations of those times also included semi-dry wine. It's tempting to try, but on a weekend.

Ingredients:

• 400 gr. quinces;
• 200 gr. prunes;
• 300 gr. Sahara;
• 70 gr. guilt;
• 2 gr. citric acid;
• 1.7 liters of clean water.

Step by step recipe

Sort through the prunes. Rinse each fruit in warm water and place in a saucepan.

Pour boiling water over the prunes and start cooking.

Dissolve sugar and citric acid in water with prunes.

Finely chop the quince and transfer it to the syrup.

Cook until the quince is soft.

Pour wine into the quince compote. Bring the drink to a boil and remove from heat.

Pour the compote into a glass. Serve fruit separately. Add any berries to them, pour syrup or yogurt on top.

Option 5: Compote of quince, apples and pears for the winter

Any fruit can be cut into pieces, put in bags and put in the freezer. In winter, you can make an excellent compote from frozen fruits. Try closing a few cans with the finished drink. If you don’t like the compote too rich, add more water. And calculate the sugar according to your own taste.

Ingredients:

• 1 kg quince;
• 1 kg apples;
• 1 kg of pears;
• 600 gr. Sahara;
• 3 liters of water.

Step-by-step instruction

Cut the fruit into slices. It is not necessary to cut out the seeds and tails.

Prepare three-liter jars as follows:
1. Lather inside and outside, especially the neck.
2. Wipe the bottom and walls with baking soda.
3. Rinse thoroughly.
4. Steam in a water bath, neck down.

Place fruit pieces into jars. If you like rich compote, then fill half the volume. I add fruit to a third of the height of the jar.

How to determine exactly how much syrup you need to prepare for compote from quince and various fruits? First, pour hot water without sugar into each jar. Cover the jars with clean lids and leave for 30 minutes. This way you will do two things at once: the fruit will warm up, and you will know how much liquid is needed.

Measure out the required amount of sugar according to the recipe or as desired.

Dilute sugar in a small amount of water.

Make two holes in the plastic lid so that air can enter into one, and water from the jar can flow freely out of the other.

Prepare a tall pan to prepare the syrup. Pour water and sugar into it.

Pour from each jar into a saucepan and cooled water. Use a convenient lid with holes for this purpose.

Bring the syrup to a boil.

Pour hot syrup into jars.

After half an hour, repeat the procedure: drain the syrup, boil it and pour it back into the jars.

Cover the jars with compote from quince, apples and pears with metal lids. Turn them upside down and cover them with an old blanket. After a couple of hours, check the tightness of the screws. Do not turn over small jars with screw-on lids immediately, but after cooling, tighten them according to the thread.

Option 6: Simple quince compote boiled in syrup

Some make preparations in large batches, that is, from ten three-liter jars per evening. And others prefer to close one or two small jars casually. In this recipe, the ingredients are indicated taking into account one quince, and then do the calculations yourself.

Ingredients:

• 1 quince;
• 30 gr. Sahara;
• 0.1 gr. citric acid;
• 0.6 liters of water.

Step-by-step instruction

Dilute sugar and citric acid with water.

Place the syrup on the fire.

Wash the quince and cut into slices.

Dip pieces of fruit into syrup.

Boil the quince in syrup over low heat.

Prepare the jar: wash and steam in a water bath.

Take a spoon with holes. Use it to transfer the cooked quince into a clean jar.

Pour syrup over fruits.

Roll up the compote or screw on the lid.

Quince prepared in this way is suitable for filling a pie, and in itself as a dessert it is good with cream.

Option 7: Compote of quince and fruit leaves

For compote, you can use not only fruits, but also leaves of fruit trees. If a quince tree in your garden produces a poor harvest, still do not rush to remove it. Leave good branches to collect leaves. This plant will improve the taste and smell of any compote.

Ingredients:

• 1 quince;
• 10 quince leaves;
• 10 gr. salt;
• 3 pears;
• 2 apples;
• 5 plums;
• 3 liters of water;
• 1 tbsp. Sahara.

Step-by-step instruction

Wash the fruits. Cut into two parts.

Soak the fruit pieces in salted water.

After ten minutes, drain the salt water. Cut off the places on the fruit where the worms were.

Transfer the fruit to the pan in which you are going to cook the compote.

Cover the fruit with water.

Place the pan over high heat.

After boiling, reduce heat.

Rinse the quince leaves in cold water and place in boiling compote. (No need to chop the leaves.) If desired, you can add apple, raspberry, strawberry and currant leaves.

Add sugar. Wait until it boils, cover with a lid and turn off the heat.

I rarely add sugar to compote, which I don’t steep for the winter. I like the natural sour taste, and why waste the product. Let everyone pour into a glass and sweeten the drink at their own discretion.

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

Place a pan of water on the fire. It should boil. At this time we can do some fruit.

Cut quince and apples into slices. You can immediately mix in one bowl. Cook enough fruit to cover a third of the pan. This will make the drink rich and tasty.

When the water boils, throw the fruit into the pan. You can add sugar immediately. It doesn't matter at what point you do it.

After adding sugar and fruit, the compote should boil. Be sure to try it. Perhaps there is not enough sugar. We'll have to add more. It’s best to do this while the pan is on the stove and the compote is cooking.

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

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

Calories: Not specified
Cooking time: Not indicated

I want to bring to your attention the most delicious recipe for making a fruit drink. Quince compote - bright, aromatic, prepared from fresh quince fruits. I first tried it with my cousin, who treated me to this fruit. At first I didn’t understand what it was and what it was eaten with. It seems like a fruit, but why is it so hard and tart? The quince tree grew in my sister’s garden, and I never paid attention to it. I thought it was an apple tree. But then they told me that these are not apples and do not even taste like apples or pears. Quince has a special amazing taste that many people like. But you can eat fresh quince only when it has aged and becomes suitable for eating. In general, quince is best used in cooking, since after heat treatment (after boiling, after baking) it becomes soft, juicy and very tasty. Its aroma during baking spreads throughout the entire kitchen and all your family will ask what smells so delicious if you decide to prepare, for example, aromatic ones. But today we’ll talk about how to cook a delicious compote from quince. The compote turns out to be so aromatic that all relatives will flock to this drink like bees. It may be pale in color, but its taste is sweeter than lemonade and more aromatic than any juice. Quinces have so many benefits for the body. That she can completely replace lemons and oranges. Quince improves and strengthens the immune system, so in the fall and winter (if you store the quince in a cool place), you can prepare the quince in such a way (boil or bake) that it will improve your well-being and health.

Required Products:
- 2 pcs. quinces,
- 1.5 liters of purified water,
- 150-180 grams of granulated sugar.

Recipe with photos step by step:

Wash the quince, you can even rub it thoroughly with a brush to remove the gray coating from the peel. Once washed, the quince will become bright yellow and very beautiful. We cut the quince into thin slices, bypassing the core. Since the bones should not get into the compote.




Pour purified water into a saucepan, put it on the stove and bring to a boil. Place quince slices in boiling water and begin to cook the compote.




Cook for 20 minutes, then add granulated sugar and stir.




After 5 minutes, remove the compote from the stove, let it cool and pour it into jars or decanters.






Before use, cool the compote in the refrigerator and pour into glasses. A tasty and healthy quince compote will lift your spirits and improve your well-being. It turns out no less tasty