Quince Compote | Aromatic Autumn Dessert
(0)
40 min
Quick
Sezamo
Compot tradițional de gutui, aromat cu scorțișoară, cuișoare și vanilie. Un desert clasic de toamnă din bucătăria românească, cu felii fragede de gutuie scăldate într-un sirop delicat și parfumat.
Preparation method
Preparing the quinces
Wash the quinces thoroughly under cold running water and rub them gently with a clean kitchen towel to remove the characteristic fuzz from the skin. Cut the quinces into quarters, remove the core and the hard woody center, then cut the flesh into uniform slices about 2 cm thick. Place the quince slices in a bowl of cold water and the juice of half a lemon to prevent oxidation.
Cooking the compote
In a spacious pot of about 3 liters, pour in the still water and add the granulated white sugar along with the vanilla sugar. Place the pot over medium heat and stir gently until the sugar dissolves completely and the syrup reaches a boil.
Drain the quince slices and add them to the boiling syrup. Add the whole cloves, ground cinnamon, and the other half of the lemon cut into thin slices. Reduce the heat to low, partially cover the pot, and let everything simmer gently for 20-25 minutes, until the quince slices become soft and tender, and the syrup develops a warm aroma and a pleasant color.
Chef's tip
Do not peel the quinces: the peel is rich in natural pectin and gives the syrup a smooth consistency and that pleasant, slightly golden-pinkish hue.
Quince compote can be stored in the refrigerator in airtight glass jars or containers for 5-7 days.
15 min
Under an hour
