A delicious compote can be conjured up from quinces, the unique aroma of which goes wonderfully with desserts and ice cream. Of course, you can also serve quince compote on its own as a fine dessert. We'll show you how easy it is to make this treat.

For quince compote you only need sugar, water and quinces

The required accessories

The list of necessary cooking utensils is not long. In addition to jars with a twist-off lid or classic preserving jars with a glass lid, rubber ring and metal clip, all you need is a preserving machine or the oven.

Prepare quince compote

Ingredients for 5 glasses of 500 ml

  • 2.5 kg of quinces
  • 1 liter of water
  • 550 grams of sugar
  • Juice of 1 - 2 lemons

preparation

  1. Sterilize jars, lids and preserving rings in boiling water for 10 minutes. Drain and set aside.
  2. Wash the quince and rub off the fluff.
  3. Put water in a bowl and add some lemon juice.
  4. Peel the quinces, quarter and cut out the core.
  5. Cut into wedges and place in the lemon water. That way the fruit won't turn brown.
  6. Bring water to a boil in a large saucepan.
  7. Add the quince wedges and simmer for three minutes.
  8. Remove from the liquid with a slotted spoon and shock in ice cold.
  9. Boil 1 liter of water with the sugar until all the crystals have dissolved.
  10. Layer the quinces in the glasses and pour the hot syrup over them. A two centimeter wide edge must remain at the top.
  11. close jars.

Boil the quince compote

  1. Place the preserving food on the grid of the preserving machine.
  2. Pour in the water, the vessels must be three-quarters immersed in the liquid.
  3. Wake up at 90 degrees for 30 minutes.
  4. Remove with tongs, leave to cool and check that a vacuum has formed in all the jars.
  5. Store the quince compote in a cool, dark place.

Cooking in the oven

  1. Preheat the oven to 180 degrees top and bottom heat.
  2. Place glasses in the dripping pan and pour in two centimeters of water.
  3. Slide in on the bottom rail.
  4. As soon as bubbles rise in the vessels, switch off.
  5. Leave the quince compote in the oven for another 30 minutes.
  6. Remove, let cool and check that all lids are on tight.

tips

The Ball Mason or Leifheit jars, which we are finding more and more frequently, are very practical for preserving. These consist of a metal disc with a rubber seal that is placed on the vessel. The conserved goods are then sealed with a screw ring. When opening, this system makes it easy to see whether there is still a vacuum in the jar.

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Trees