Traditional recipes

Quince compote

Quince compote


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We clean the down quinces and cut them into suitable slices, then we place them in jars, about three quarters of the jar, then we put 3 tablespoons of sugar with a tip in each jar and a teaspoon of vanilla sugar and fill the jar with water.

Close the jar tightly and put several jars in a jar or pot, put water over them, let half pass over the jars and boil them for 20 minutes in a boil. We shock them from the hot water and let them cool, then we put them in the cellar or pantry.

We check that each jar is not breathless. If it has bubbles on it, it means that it has breathed and the lid was not good.


& bdquoTatin & rdquo is a fruit tart, of French origin, which you can make in autumn with quince, apples or pears.

Ingredients for 8 portions:

It took:
1 can & # 259 & # 537i jum & # 259tate de f & # 259in & # 259
1 tablespoon of sugar and sugar
Half a spoonful of salt
Half a cup of butter, cut into cubes
3 tablespoons very cold water
1 tablespoon half a pint of water.

Filler & # 259:
1 can & # 259 de zah & # 259r
A quarter of an can & # 259 of ap & # 259
1 tablespoon of honey
5 tablespoons unsweetened butter
Half a tablespoon & # 539 & # 259 & # 539 & # 539 & # 539
1 kg & # 537i half of quince, peeled and peeled of seeds and cut into four lengths (& bdquowedges & rdquo).

Method of preparation:

To prepare the dough, mix the flour, sugar and salt and place it in a food processor. Gradually, the butter cubes are integrated. The water mixed with a whisk is added over the dough obtained and mixed further. The dough should be dense, but have a slightly damp appearance, so if it is too dry, add a little more water. The dough is then removed from the mixer, gathered in the form of a ball, after which it is flattened and then wrapped in a food foil. Refrigerate for at least an hour. The dough can be made the day before and stored in the refrigerator.

To prepare the filling, sugar, water and honey are put on the stove and placed in a larger, oven-resistant pan with a diameter of 28 cm. Mix the ingredients over medium heat to dissolve the sugar. Then boil the liquid obtained over medium-high heat, until the caramel has an intense amber color (about 8 minutes). Remove the pan from the heat, add the butter and the score and mix well, then place the pan with the caramel in a bowl with the caramel. ice (a lower pot or a basin) and let it stand on a stand because the caramel is cold, about 30 minutes. Then take the vessel off the ice & # 539 & # 259.

The oven rack is positioned in the middle, so neither too low nor too high, in the center of the oven, which is preheated to 200 degrees C. The quince quarters are arranged tightly together, concentric circles, above the caramel in the pan & # 539 & # 259. Remove the dough from the fridge and spread it with a rolling pin on a surface pressed with flour, until a diameter of 30 cm is obtained.

Place the dough on top of the quinces, cover well and cut out the edges on the outside of the pan. Make three cuts parallel to the dough on top of the dough so that the steam can be baked. Place the pans in the oven and bake the tart for about 1 hour and 15 minutes for 15 minutes, until the dough turns light brown. Then remove the pan and leave to cool for 30 minutes.

Then a large round plate was placed on top of the pan, and when it was firmly glued together, the tart was turned over. The tart will be eaten hot or at room temperature, possibly decorated with pistachios.


Gutui compote

We keep the quinces cleaned and cut in cold water. They oxidize very quickly, but you do not have to worry, when you put them in hot syrup they will regain their color.

In a saucepan put 2 l of boiling water with 1.4 kg of sugar, 1 cinnamon stick, the juice of the 2 lemons and the peel of 1 lemon. When the water boils, add the quince pieces and let it boil in the syrup until the fork enters them easily (it took me about 10 minutes). Stop boiling and add the vanilla essence.

Then take the quinces out of the syrup in a bowl and put the fruit in jars. In each jar we put 2 pieces of cloves and a knife tip of preservative powder (or salicyl). Pour over the fruit, the hot syrup, staple the jars and let them dry (between the beds) until the next day.


One of the simplest and most effective recipes with this fruit, ripe quinces, is prepared in extremely few steps.

Ingredients for 4 portions:

Method of preparation:

The quinces are washed well and dried. Cut each quince in half, lengthwise, then, optionally, cut each half in half at a time, thus obtaining four long slices. Carefully remove the seed part from each piece, then place the quince pieces in a tray on a baking sheet. Bake for 50 minutes on medium heat (180 ° C). After the 50 minutes, try a slice of quince with forks. If the quince is soft, turn off the heat and remove the pieces on a plate. If the quince looks hard and hard, leave it in the oven for a few more minutes. Quince slices can be eaten hot as well as cold, plain or with a little honey and walnut kernels on top.


Pancakes with sesame and quince compote

► Cut the apricots into slices and leave them to marinate in 50 ml of quince juice for 1-4 hours. Cut the quinces into quarters, remove the seeds and the spine, then cut into cubes.
► Heat the remaining quince juice. Put the cloves, the anise, the cinnamon stick and the quince cubes. Bring to a boil over low heat. Remove from the heat, add the honey, marinated apricots and mix well. Allow to cool.
►Suspan is mixed with flour, sea salt, cinnamon powder, milk and mineral water. The composition is left to rest for 30 minutes. Stir in the egg and mix well.
► From the obtained composition, bake 4 pancakes suitable for thickness, browned on both sides. Fill with the juice quince compote and serve hot.

5 / 5 - 1 Review (s)

Pancakes with sesame and quince compote

► Cut the apricots into slices and leave them to marinate in 50 ml of quince juice for 1-4 hours. Cut the quinces into quarters, remove the seeds and the spine, then cut into cubes.
► Heat the remaining quince juice. Put the cloves, the anise, the cinnamon stick and the quince cubes. Bring to a boil over low heat. Remove from the heat, add the honey, marinated apricots and mix well. Allow to cool.
►Suspan is mixed with flour, sea salt, cinnamon powder, milk and mineral water. The composition is left to rest for 30 minutes. Stir in the egg and mix well.
► From the obtained composition, bake 4 pancakes suitable for thickness, browned on both sides. Fill with drained quince compote and serve hot.

5 / 5 - 1 Review (s)

Ingredients needed for quince compote:

- 1 kg of quinces
- 400 gr sugar
- 600 ml of water
- 1 lemon
- Cinnamon
- cloves


Step 1:
Boil water with sugar, cloves and cinnamon. Leave on low heat for about 15 minutes but stir often.

Step 2:
During this time, clean the quinces and cut them into cubes. Add them over the syrup obtained and leave them for another 10 minutes. Add the sliced ​​lemon and leave the composition on the fire for a maximum of 5 minutes.

Step 3:
The quinces are taken with a spoon and put in jars. Over, put the syrup and screw the lid well.

Tips:
If you serve it fresh, add a mint leaf. It will cool you instantly!

If you want to prepare quince compote for the winter, put the jars in a bain-marie for another 40 minutes and let them cool in the water in which they boiled. The next day, the jars with quince compote put once more in the bain-marin for 20 minutes. This way, you won't need any preservatives.


RECIPE. How to prepare the best quince compote. It's very simple!

RECIPE. How to prepare the best quince compote. It's very simple!

GUTUI COMPOT. The quinces taste delicious and are full of vitamins. If you want to eat them other than raw, make a GUTUI COMPOT.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

GUTUI COMPOT. Ingredient:

4-5 drops
3-4 tablespoons of sugar per liter of liquid

RECIPE. How to make a delicious quince jam

GUTUI COMPOT. Method of preparation:

The quinces are washed well with down, then cut into cubes. Boil them in enough water to cover them and add the sugar.

Bring to the boil for 20 minutes, then remove from the heat.

It can be consumed immediately or stored for the winter, putting the compote in jars that are boiled in a water bath for 30 minutes.


Ingredients needed for quince compote:

- 1 kg of quinces
- 400 gr sugar
- 600 ml of water
- 1 lemon
- Cinnamon
- cloves


Step 1:
Boil water with sugar, cloves and cinnamon. Leave on low heat for about 15 minutes but stir often.

Step 2:
During this time, clean the quinces and cut them into cubes. Add them over the syrup obtained and leave them for another 10 minutes. Add the sliced ​​lemon and leave the composition on the fire for a maximum of 5 minutes.

Step 3:
The quinces are taken with a spoon and put in jars. Over, put the syrup and screw the lid well.

Tips:
If you serve it fresh, add a mint leaf. It will cool you instantly!

If you want to prepare quince compote for the winter, put the jars in a bain-marie for another 40 minutes and let them cool in the water in which they boiled. The next day, the jars with quince compote put in the bain-marie once more for 20 minutes. This way, you won't need any preservatives.


From the old Romanian cuisine: Whole quince compote and stuffed quince

Whole quince compote and Stuffed quinces are two of the recipes published in the series & # 8221Buna Maid - Cookbook, practice & # 8221 (1907).

The paper was written by Mrs. Ecaterina Colonel Steriad, reports Agerpres.

Whole quince compote

Put a kilogram of quince as large, very thinly peeled, as well as pips, to scare a little in two kilograms of water. After that, dye a kilogram and a half of sugar, adding three grams of vanilla and a little cinnamon at will. Bring to a simmer until the sugar melts.

Then, through a high heat, it is tied like a sherbet and the quinces, after the sugar is bound, are taken out on the plate and breaded, when they are cold, with very thin chopped almonds. Then these quinces are placed in jars, pouring sugar into them. The quince slice compote is also prepared in the same way.

Stuffed quinces

Clean one kilogram of quince, suitable in size. They are cut on the tail side, peeling off the seeds and their skin, then they are boiled with water, only as much as it will contain. After the water is reduced by half, remove the quinces and strain the juice and soak two kilograms of crushed sugar and sifted with three grams of vanilla this sugar melts and boils a little then pour over the above quinces filled with a composition of half kilogram of almonds, 250 grams of sugar, three grams of vanilla, 60 grams of cinnamon, sitting in rows in the tray, away from each other like a finger.

Pour sugar over them and place the tray in the oven over low heat. Close the oven by mouth, guarding the tray from time to time, until the quinces boil and bake well. After that, take them out of the oven and place them in short jars, pouring sugar on top of them. From all the above compotes, prepare as many kilograms as you want, whoever wants to preserve them.


From the old Romanian cuisine: Whole quince compote and stuffed quince

Whole quince compote and Stuffed quinces are two of the recipes published in the series & # 8221Buna Maid - Cookbook, practice & # 8221 (1907).

The paper was written by Mrs. Ecaterina Colonel Steriad, reports Agerpres.

Whole quince compote

Put a kilo of quince as large as possible, very thinly peeled, as well as pips, to scare a little in two kilograms of water. After that, dye a kilogram and a half of sugar, adding three grams of vanilla and a little cinnamon at will. Bring to a simmer until the sugar melts.

Then, through a high heat, it is tied like a sherbet and the quinces, after the sugar is bound, are taken out on the plate and breaded, when they are cold, with very thin chopped almonds. Then these quinces are placed in jars, pouring sugar into them. The quince slice compote is also prepared in the same way.

Stuffed quinces

Clean one kilogram of quince, suitable in size. They are cut on the tail side, peeling off the seeds and their skin, then they are boiled with water, only as much as it will contain. After the water is reduced by half, remove the quinces and strain the juice and soak two kilograms of crushed sugar and sifted with three grams of vanilla this sugar melts and boils a little then pour over the above quinces filled with a composition of half kilogram of almonds, 250 grams of sugar, three grams of vanilla, 60 grams of cinnamon, sitting in rows in the tray, away from each other like a finger.

Pour sugar over them and place the tray in the oven over low heat. Close the oven by mouth, guarding the tray from time to time, until the quinces boil and bake well. After that, take them out of the oven and place them in short jars, pouring sugar on top of them. From all the above compotes, prepare as many kilograms as you want, whoever wants to preserve them.


Video: Greek Quince Compote - Kydwnia Composta - Κυδώνια Κομπόστα (July 2022).


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