Quince and Apple Compote

کلاله میرسپاسیCuoco

Ingredienti

• 1 kilogram quince
  1 kilogram
• 1 cup sugar
  1 cup
• 1 1/2 cups water
  1.5 cup
• Juice of 1/2 lemon
  0.5 piece
• 4 green apples
  4 pieces
• 1 cup sugar
  1 cup
• 2 cups water
  2 cup
• Juice of 1/2 lemon
  0.5 piece
• 1 tablespoon orange blossom water or rose water
  1 tablespoon

Passi

1. 1

   Combine the lemon juice, sugar, and water in a deep pot. Place over low heat.

   Utensili necessari:

   Pentola

   5 min
2. 2

   Peel the quince, remove the core, and add the seeds and pulp along with any pieces removed from the quince to the sugar mixture.

   Utensili necessari:

   Coltello

   5 min
3. 3

   Cook over low heat for 30 minutes or until the syrup thickens slightly. The aroma of quince will fill the air. Strain the syrup.

   30 min
4. 4

   Cut the quince into cubes or slices, add to the syrup, then return the pot to medium heat and then to low heat for 20 minutes or until the fruit slices are well cooked and tender. Turn off the heat and let the syrup cool. The syrup should be orange/pink in color.

   20 min
5. 5

   In a deep-bottomed pot (different from the quince pot), combine the sugar, water, and lemon juice.

   Utensili necessari:

   Pentola

   5 min
6. 6

   Place the syrup over low heat. Peel the apples, cut them in half, and remove the core. Then add them to the syrup.

   Utensili necessari:

   Coltello

   5 min
7. 7

   Cook over low heat for 15 minutes until the apples are tender. Add the flavorings at the end of cooking if using water, and at the beginning if using a vanilla pod.

   15 min
8. 8

   Place half an apple with a little syrup in a small serving bowl. Top with a few pieces of quince dessert. Sprinkle with whipped cream and add a tablespoon of chopped pistachios.

   Utensili necessari:

   🍳

   small bowl

   5 min

Fatti nutrizionali

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag