The quince is a fruit that is not usually consumed raw, because it is usually very strong and is not pleasant to the palate for its roughness, but if it is consumed cooked it can be a very interesting fruit to benefit from all its properties. A well -known way of consuming quince is in compote. For this reason, from recipes, we propose this rich and easy compote with the best tricks so that it is perfect. And although it is usually consumed as dessert, it is also ideal to accompany meats, because it makes a very rich and interesting contrast. Do you ask you how to make quince compote? Well, if you want to know how to make this simple recipe, keep reading. Lets cook!
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| Ingredients to make quince compote: |
| 1 lemon 4 quince 125 grams of sugar 2 glasses of water 1 branch of cinnamon 1 star anise (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make quince compote:
1. To start with Membrillos compote recipe, prepare a wide bowl with water and squeeze the lemon and incorporate juice into the water.
2. Wash the quinces well, especially to remove that awkward fluff they have. In addition, you must peel one of the quince and cut it into rooms. Remove hard parts and chop in small cubes.
3. As you will see, the pieces of quince oxidize immediately, so you will have to put the quince cubes inside the water with the lemon juice. Pela and chop the other membrillos, always one by one so that they do not oxidize in excess, it again incorporates them into the water with lemon.
4. Once you have all the peeled, chopped quinces and in the water, drain well and go to a saucepan or a quick pot. Then you must incorporate the sugar and water with the two glasses of water. He also adds the cinnamon sprig and if you want to give it an anisado flavor, also introduce a starry anise, although it is optional. Put to the fire and lead.
5. Remove from time to time trying to move the quince compote and watching that it does not dry out. If so, add a little more water. Cover over low heat for about 35 minutes or until quince dads are tender.
Trick: If you like that there is a thicker broth, pick up the mugs of the quinces, put inside a tied gauze, cook at the same time that the compote will help to release pectin and give a little body to the syrup.
6. Let the quince compote cools and once cold, it passes to a glass container. You can keep it in the fridge for a week, it must be well covered. List to eat! Have you seen how easy it is to make a quince compote? I hope you liked the recipe and I invite you to visit my blog target = _blank re = NOFOLW class = outboundcakes for you.
