Pineapple compote from zucchini
Description
Of course, it's an exaggeration to say that the compote will taste exactly like pineapple, but it's somewhat similar and very delicious. This compote is definitely worth making! I often prepare it in summer, simply to enjoy it chilled—it's incredibly refreshing on hot days. Serve it cooled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Cut the zucchini into small cubes. I used one and a half small zucchinis for 3 liters of water. If the zucchini is larger, one will be enough.
- 3
Step 3
Cut the lemon into slices.
- 4
Step 4
Bring 3 liters of water to a boil, then add zucchini and lemon, as well as sugar, citric acid, and nutmeg. Simmer the compote for 8–10 minutes after the water comes back to a boil.
- 5
Step 5
The compote is ready; you can cool it and drink it right away, or pour it into jars and seal for winter storage.
- 6
Step 6
Sterilize the jars in advance; I use 1-liter jars for sealing the compote. Pour the compote into the jars, but do not add the zucchini—only the lemon slices, so the compote acquires an additional citrus flavor.
- 7
Step 7
Seal the jars of compote with metal lids.