Quince Compote with White Wine
A delicious, fragrant, refreshing drink for the whole family.
Daria ☼
Recipe author
Quince Compote with White Wine
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
5 g
21 kcal
GI:
20
/
0
/
80
- You can find an alternative to fizzy drinks right in your own garden. Quince makes a wonderful compote for a hot day. When your family spots a pitcher or jar of it in the fridge, they'll quench their thirst with a cool, natural drink. Chaenomeles (Japanese quince) is widely used in cooking. Fresh quince can be added to tea like lemon, and it lends borscht and shchi (cabbage soup) a pleasant tartness. You can store fresh quince for the winter the same way as apples, keeping it in wooden crates. When making quince compote, you can tweak the recipe a bit to your own taste. Thoroughly wash ripe fruit of equal size, core it, and peel off the skin. Cut the fruit into wedges. Cover the quince wedges with cold water and let them sit for a couple of hours to reduce their organic acids. In a tall pot, bring water to a boil and drop in the quince; after 5 minutes, add the sugar as in the recipe and cook the compote until the wedges are soft. Turn off the heat and stir in grated lemon or orange zest for aroma. Into the cooled compote (for adults), pour a few tablespoons of white wine. Serve the compote in tall glasses with mint leaves.
Caloric content of the products possible in the composition of the dish
- Quince - 40 kcal/100g
- White wine - 78 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Lemon zest - 47 kcal/100g
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