Quince compote from Japan
Description
The recipe won't take much time. Japanese quince is completely different from the regular quince we see in stores. Only cultivated varieties are edible; others have a bitter taste. The best time to harvest Japanese quince is at the end of September, when the fruit is ripe and develops its unique, delicate aroma of lemon, apple, and pineapple. The fruits are quite firm, store well, and contain almost no sugar, making them very sour. They also contain a lot of tannins, which can cause constipation and digestive issues, but significantly boost immunity. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making compote from Japanese quince. Sort the quince fruits and wash them thoroughly in hot water.
- 2
Step 2
Remove the stems and trim the ends from the Japanese quince fruits. Slice the fruits crosswise into rounds. You can either remove the seeds or place them in the pot together with the fruit slices. Alternatively, the quince fruits can be cut lengthwise into 4-6 pieces.
- 3
Step 3
Add sugar to the saucepan.
- 4
Step 4
Pour water into a saucepan and place over medium heat. Bring to a boil, then reduce the heat and simmer for 10-15 minutes. Remove from the stove, cover, and let steep until completely cooled. If desired, strain the compote before serving.
- 5
Step 5
The drink is ready.