Zucchini compote
Description
The recipe won't take much time. It's best to use young zucchini without seeds and tough skin for the compote. Scald the orange with boiling water and wash it thoroughly, as oranges are often coated with a special substance for long-term storage. The compote turns out moderately sweet, with a bright citrus flavor. It can be consumed immediately or preserved for winter. Serve and enjoy.
Instructions
- 1
Step 1
1. Wash the zucchini. If the skin is tough, peel it off. Scald the orange and lemon with boiling water and wash them thoroughly.
- 2
Step 2
2. Squeeze the juice from the lemon, chop the orange and zucchini into small cubes, removing seeds and pits. Place into sterilized jars.
- 3
Step 3
3. Pour boiling water over and let steep for 20 minutes. Drain the infusion into a saucepan, add sugar. Bring to a boil and cook the syrup for 5 minutes. Pour the hot syrup over the sliced ingredients. Add 1 tablespoon of lemon juice to each jar.
- 4
Step 4
4. Seal the jars with compote with lids, wrap them in something warm. Let them cool completely, then store in a cool place.