How to cook compote from quince and apples. Apple and quince compote for the winter

Insanely aromatic and delicious compote of quince and apples for the winter will become your all-time favorite among canned drinks. I recommend adding more sliced ​​fruit to the compote - you can then use it to create juicy desserts, combining it with cookies and whipped cream. Choose a quince that is slightly overripe so that it is completely saturated with its fragrant aroma. Apples can be of any variety and color: green, yellow or red.

Be sure to add a little citric acid to neutralize and emphasize the fruity sweetness in the compote. The canned drink is stored for about 1-1.5 years, but believe me, it never sits for this period - it “flies away” even before the winter cold.

We rinse the quince in water, removing the fluffy, contaminated layer from its surface. It is best to do this with a sponge. Cut the fruit into pieces and cut out the seeds from it, and then cut into portioned cubes or slices. Pour the slices into a saucepan or saucepan.

We will do the same with washed apples.

Pour granulated sugar and citric acid into a container, which can be replaced with lemon juice.

Pour hot water and place the saucepan on the stove, bringing its contents to a boil. As soon as this happens, reduce the heat and boil the compote for 15-20 minutes. At this time, sterilize the jar and lid.

Pour the hot boiled compote along with the fruit slices from the stewpan into a jar and immediately seal it with a hot lid, rolling it up with a key for preservation.

Let's check the tightness of the closure and let it cool at room temperature, and then transfer it to the pantry. Quince and apple compote is ready for the winter.

We will taste quince and apple compote whenever we want!

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 over-sweet. 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.

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.

The taste of summer in a jar will be presented by quince compote with apples. Selected fruits, an exclusive recipe, the diligence of housewives and excellent results are guaranteed. This recipe is unusual in that the fruit is not poured one or several times, as when preparing other compotes, but is boiled. The calculation of the components is given for two three-liter jars.

Ingredients

• large quince – 1 kg
• apples – 2 kg
• water – 4 l.
• citric acid – 4 g
• granulated sugar – 450 g

Preparation

1. Choose quince fruits that are richly yellow in color, as a green tint indicates immaturity. The coloring of these fruits should be uniform, without spots or dents.

Ripe, large fruit of Chaenomeles - quince, wash thoroughly, be sure to remove the centers, as they are poisonous. They contain hydrocyanic acid, which can lead to intoxication of the body. Cut the fruits into large slices so that they do not fall apart during cooking.

2. Pour cold water over the quince pieces and leave for four hours; this will reduce the amount of organic acids contained in this fruit.

Select apples that are slightly unripe, but always whole, sweet and sour or sour varieties, wash, core and cut into large slices. Place the chopped apples in lightly salted or acidified water for 5 minutes.

3. Take a saucepan, pour chopped fruit into it, fill it with clean, filtered water.

4. Place the container with the fruit on the fire and bring to a boil.

5. Simmer the drink over low heat for 20 minutes, then turn off. 10 minutes before readiness, add citric acid and granulated sugar.

Get out the canning jars. Wash them with baking soda and soapy water. Check for nicks or cracks on the neck of the jar and, if any, discard the jar. Sterilize clean jars for 7 minutes or in the oven for 15 minutes. Prepare the lids: take a pan, pour water into it and put tin lids, put on the fire and boil, after boiling, for 2 minutes.

Pour the prepared compote into prepared jars and immediately roll up.

6. Turn hot jars upside down and check for leaks. Cover the jars with a blanket and leave until completely cooled - this will give the effect of additional sterilization. It is not necessary to store the resulting drink in a cool place; you can simply put it in the pantry.

The ideal replacement for store-bought drinks is ready.

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

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Carbohydrates

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 sent to 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 flow 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 for one quince, and then calculate it 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 is also good as a dessert 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.