Traditional Quince Compote | Aromatic Autumn Dessert
(0)
45 min
Under an hour
Sezamo
Un compot tradițional românesc din gutui aurii, parfumate și feliate, fierte la foc domol într-un sirop catifelat cu aromă de vanilie Bourbon, scorțișoară și felii proaspete de lămâie. Se servește călduț sau bine răcit, fiind desertul de toamnă reconfortant prin excelență.
Ingredients
Preparation method
Fruit preparation
Wash the quinces thoroughly under warm running water and rub them with a clean towel or a soft brush to completely remove the fuzz from the skin. Cut the quinces into quarters, remove the hard core with the seeds, and cut the flesh into thick slices of about 1.5 cm. Leave the skin on, as it provides an intense flavour and a gorgeous pinkish hue to the compote.
Wash the lemon well and cut half of it into thin slices, then squeeze the juice from the other half over the quince slices to preserve the bright colour of the fruit.
Simmering the syrup and compote
In a large pot of about 3-4 litres, pour the still water, add the granulated white sugar, Bourbon vanilla sugar, and ground cinnamon. Place the pot over medium heat and stir gently until the sugar has completely dissolved and the syrup comes to a boil.
Chef's tip
Do not peel the quinces; the pectin and aromatic oils in the peel give body to the syrup and an unmistakable fragrance to the compote.
You can store the compote in the refrigerator in an airtight glass container for 4-5 days. With each day, the flavour becomes even more intense and aromatic.
15 min
Under an hour
