Homemade pumpkin and quince compote for the winter - a recipe for making a tasty and unusual drink.
Pumpkin and quince compote is an unusual, but very tasty homemade preparation. The drink is not only tasty, but also incredibly healthy. In the cold winter, homemade compote will remind you of the warm summer.
How to cook compote for the winter.
Take the ripest sweet pumpkin, remove skin and seeds and cut into beautiful pieces - either in the form of a small banana, or in the form of orange slices.
Cut the Japanese quince into transverse circles.
Pumpkin pulp for compote will require 1000 g, and quince pulp - 500 g.
Place pumpkin slices and quince slices in a saucepan and pour white sugar on top - you will need half a kilo of it.
Cover the pan with a linen napkin and place it somewhere warm. In the heat, juice will begin to actively release from the pumpkin and quince.
When the pieces and circles are covered with juice, transfer the pan to the stove.
You need to cook this pumpkin compote for exactly 30 minutes.
Place into prepared jars. Before filling, jars should be washed with soda and scalded with boiling water.
Pumpkin compote with Japanese quince must be stored under airtight lids.
The recipe is very simple, but an unusual drink made from two healthy and tasty autumn fruits will surprise you in winter not only with its rich aroma and amazing taste, but also replenish your vitamin reserve.
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