Quince Compote with Intensified Flavor and Color

Name: Quince Compote with Intensified Flavor and Color - Dida M.
Ingredients: 5 kg quinces; 1 piece of double cheesecloth; peel and seeds from the peeled quinces; 3 l water; 2 kg sugar; 1; 2 cinnamon sticks; 5; 6 whole cloves or to taste; juice from 1; 2 lemons

Pickles - Quince Compote with Intensified Flavor and Color by Dida M. - Recipia

To prepare a delicious quince compote, start by peeling the fresh, previously washed quinces, removing the skins and cores. It is important to ensure that you choose well-ripened quinces of a golden beauty to obtain a flavorful and aromatic compote. Once you have peeled the quinces, place the skins and cores in a piece of double cheesecloth, which you tie into a pouch. This technique will allow the flavors from the quince skins to infuse into the compote syrup, giving it a richer hue and intense flavor. In a pot, add water and sugar, then bring the mixture to a boil along with the cinnamon sticks and cloves. Place the pouch with the quince skins in the pot and let everything boil for 15-20 minutes or until the syrup thickens slightly. This is the ideal time to prepare the flesh of the quinces: cut them into slices or cubes and place them in a bowl with water and lemon juice. This step is essential to prevent oxidation, which can affect both the appearance and taste of the compote. After the syrup has boiled, remove the pouch from the pot using a strainer and bring the syrup to a boil again. The skins and cores of the quinces not only add flavor but also contribute to achieving a vibrant color for the compote, ranging from golden to ruby. Now, you can add the quince slices to the boiling syrup. Let them boil for about 15 minutes, being careful not to break them, but to keep them whole and juicy. Once the quinces have softened, remove them with a slotted spoon and carefully transfer them to sterilized jars. It is important that the jars are prepared in advance to ensure optimal preservation of the compote. When all the slices are in the jars, pour the hot syrup over them, filling to the brim. Screw the lids on carefully and place the jars between blankets to cool gradually for two days. This step will help create a vacuum inside the jars, keeping the compote fresh and aromatic. After the two days, label the jars with the preparation date and type of compote, then store them in the pantry. Thus, you will have a delicious quince compote ready to be enjoyed on cold winter days or used as an ingredient in various desserts. Quince compote is not just a delicacy but also an excellent way to preserve the flavors of autumn!