Quince Compote (Ayva komposto tarif)

Quince is a edible fruit grown in places like Iran, Turkey, and possibly Greece and the Crimean Peninsula. The fruit has a strong aroma and is astringent in the raw state but makes an excellent preserve and is often used to give flavour and sharpness to stewed or baked apples. The flesh takes on a pink colour when cooked, giving an attractive colour to jellies and conserves.

Quince is rich in antioxidants. This recipe is simple, healthy and tasty. It is more refreshing and very good for detoxing your body. It’s worth of drinking if you’re looking for the healthy and tasty drink.

I am so excited to share this heakth Quince Compote (Ayva komposto tarif) with you all and its recommended by Anne.

Ingredients:

• 4 medium-sized Quinces
• 2 cups granulated Sugar
• 1 stick Cinnamon
• 6 Cloves
• 1500 ml Water

Method:

• Peel the skin of Quinces.
• Remove the seeds from the quinces and keep it aside (don’t throw the seed as we use it again later).
• Dice the quinces (not too small).
• In a deep pan add sugar, quince seeds that you had extracted, cloves and Cinnamon.
• Add a water and mix well.
• Boil the mixture for 35-40 minutes by keeping the lid closed until the quinces are soft (keep stiriing it occasionally).
• Let the quince compote to cool at room temperature.
• Refrigerate it for 2 hours after it’s cooled down.
• Pour it in bowl and serve the Compote.
• Quince Compote (Ayva komposto tarif) is ready enjoy.