Quince Compote

I carefully cleaned 10 kg of quince, preparing to transform these fragrant fruits into the perfect winter delight. Meanwhile, I started preparing the syrup, an essential element in this process. I poured 600 ml of water and 400 g of sugar into the pot for each kilogram of quince. I added a few whole cloves, which, as the mixture heated up, began to release an enticing aroma that filled the entire house. After about 15 minutes of boiling, the syrup became a delicacy in itself, with a fragrance that invites you to start cooking.

Once the syrup boiled, I carefully added the quince slices to the pot. They began to soften, soaking up the sweetness, and the smell became even more intense. I boiled the quinces for about 15 minutes, being careful not to let them boil too long. I tried to insert a fork into the fruit; when it went in easily, I knew it was time to take them off the heat. It is essential to be careful at this stage, as overcooked quinces can break apart and lose their pleasant texture.

Using a slotted spoon, I removed the quince slices and carefully placed them in sterilized jars. It is important that the jars are properly prepared to prevent contamination and ensure optimal preservation. After filling the jars with quinces, I poured the hot syrup over them, making sure each slice was completely covered. I put the airtight lids on, preparing for the final stage of the preservation process.

After sealing the jars, I wrapped them in thick blankets to keep them warm. This step is crucial as it helps create a vacuum in the jars, which will ensure a long-lasting preservation of the quinces. I left them like this for two days, allowing the flavors to blend and intensify. This delicious quince preparation will be perfect to enjoy throughout the winter, either as a filling for pastries or as a garnish for various desserts. Each jar contains a piece of fragrant autumn, ready to bring joy and warmth to the cold days.