Candied quince. Recipe

Description

In late autumn, when both apples and pears are already harvested from the trees, quince fruits glow in the garden like the sun on the branches. Take a look - and joyfully, it becomes sunny! And imagine how great it is to enjoy the same luminous, amber slice, powdered with white sweet "snow" - powdered sugar in the middle of winter!

Candied quince is a wonderful delicacy for big and small! To taste, they look like either marmalade, or an exquisite oriental sweetness - Turkish delight. And what unusual ones - from yellow quince with white pulp, translucent, like stained glass, red-orange candied fruits unexpectedly turn out! That's amazing, right? I watched with enthusiasm this transformation during cooking - I thought it would be like in the case of gooseberry jam, which was supposed to turn out emerald, but came out amber. But the candied fruits still became a brick shade, as promised!

Candied quince at home is easy to make. But for a long time. There is nothing complicated, just the cooking process takes 4-5 days. But it's worth it - it turns out a lot of sweets, tasty, and even healthy - no dyes, E-nis and other GMOs! It is possible for children instead of lollipops and store-bought candies, and adults will like it too! So, if you still have quince after making caramel pie, let's get started :)

Ingredients:

• 1 kg of quince;
• 1 kg of sugar (or a little more, up to 1 kg 200 g);
• 0.5 l of water;
• Citric acid on the tip of a knife;
• Powdered sugar.

Instruction:

If you have already cooked quince jam, then you only need to bring it to a boil and boil for 5 minutes, then cool, let it stand for several hours; then repeat the procedure again - depending on the density of the jam, for candied fruits you need the syrup to be thicker. And then catch pieces of quince and dry them on a dish. If you are preparing candied fruits from scratch, let's go in order.

First, wash the quince very carefully, washing off the suede coating from its peel. So necessary, because the peel is also needed. We cut the quince into quarters and clean the fruits from the cores with seeds and a hard layer. If they are already too hard, according to the advice of the site http://nesushi.net, you can dip the quince in boiling water for 5 minutes, boil, catch, cool under tap water - after that, the fruits of hard varieties will be easier to clean.

Peel off the skin, but don't throw it away. Quince slices are placed in cold water so that they do not oxidize in the air - the quince pulp darkens even faster than that of an apple.

Pour half a liter of water into an enameled pan, pour the peel into it and cook for 20 minutes. Why boil the peel? And then, that it contains a lot of pectin - a natural gelling agent. It is to him that the syrup owes its density, and the finished candied fruits - their similarity to marmalade.

Then we catch cleanings with a slotted spoon ...

And in a boiling broth we place quarters of fruit. Let it simmer gently for 10-15 minutes.

Then we will catch them in a colander to cool.

During this preliminary boiling, large slices are saturated with broth, and then, when you start cooking finely chopped quince, the pieces will not boil soft, but will acquire a density and elastic texture, as befits candied fruits.

Pour half of the total amount of sugar into the broth and heat over a small fire, stirring occasionally - until the sugar dissolves.

We cut the slices into slices or cubes - such as you imagine ready-made candied fruits, and pour into boiled sugar syrup.

Gently mix, boil over low heat for 5 minutes from the moment of re-boiling.

Now you can turn it off and leave until tomorrow - as I wrote at the beginning, the technology for making candied fruit at the initial stages is identical to cooking jam - not only quince, but any berry - for example, strawberry, cherry or raspberry.

The next morning, put the workpiece on the fire again, bring to a boil, pour the second half of the sugar, mix gently and boil for 5 minutes.

Turn off and leave until tomorrow. For jam, it is enough to do this procedure 3 times, for candied fruits - 4-5. During the infusion, the quince pieces are soaked in syrup, and as the syrup boils, it becomes more and more bright in color - if at first it is light yellow, then it turns orange and at the end - a very beautiful orange-red. When you boil for the last time, add a little citric acid to the syrup - it is needed for taste (gives a slight sourness) and to fix the color.

What a beautiful syrup!

After waiting until it cools down, we catch pieces of fruit from it, trying to shake off or remove as much excess syrup as possible on a slotted spoon or edge of the pan.

The syrup itself can be eaten like jam, with tea, it can be added to teas instead of sugar and even soaked in cake layers.

And lay out the slices on plates. Let them stand for half a day - the remnants of the syrup drain onto a plate, and we shift the fruit slices to another, clean dish. So we repeat 3-4 times for a couple of days, until future candied fruits become just a little sticky (do not overdo it, otherwise the powder will not stick).

Then, on all sides, generously roll the slices in powdered sugar and spread on a sheet of parchment.

It remains to dry the candied fruits a little more - you should not put them in the oven to speed up the process, because not every oven can be adjusted to a low temperature, and candied fruits can dry out. It is better to dry them gradually, in a dry, warm place - for example, on cabinets in the kitchen. But you can start eating right now - just make sure that by the end of drying something is left :)

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Tasty and fragrant quince is just made for candied fruits. It is not difficult to make them, although the process itself takes several days. In reality, the time you spend on cooking will not exceed 60 minutes. However, this is also not easy to explain, so see all the details below and learn how to cook .

1. Ingredients:

Quince 0.6 kg.
Sugar - 300 g.

2. Quince cut into strips. I used a goffered knife, although it doesn't really matter because my favorite frizzies didn't show up under the sugar layer.

3. Pour chopped quince with 1.5 cups of boiling water, and leave for 5 minutes.

4. Drain this water into a saucepan and add sugar. We cook the usual syrup. So, a few words about dishes. I used two pots. In the larger (first) she held a quince and did not take it out of there. I spent all further cooking in this dish. In the smaller (second) I cooked syrup, after which I removed it as unnecessary.

5. Pour quince with hot syrup and put on medium heat.

6. Let the future candied quince boil for five minutes over low heat and turn it off. We repeat this procedure so many times, namely 7. Candied quince, the recipe of which I had, is boiled 8 times, but I decided that I like the number 7 better. As a result, I cooked quince in the mornings and evenings. Although I think you can manage to boil it three times in a day, it all depends on what time you get up and go to bed.

7. After the seventh boil, I let the quince cool down and threw it into a colander. Here I was glad that I decided to make candied fruits in a small portion. I have a small colander and I had to repeat the procedure several times. And the quince drained for a long time, about 2 hours.

8. Next, put the fruit slices on baking paper and dry. I dried outdoors in the shade. It took me 3 days, but I suggest you focus on your weather conditions. Checking the readiness of candied fruits is easy. In appearance - they are dry, and there are no drops of syrup on them.

Roll a small part of the fruit in sugar, if the sugar does not melt, then the homemade ones are ready.

Quince is a plant of southern latitudes. Its fruits are filled with warmth and sun. In appearance, they resemble or. Plucked fruits can be stored for a very long time - up to six months. However, the pulp is very dense, the taste is tart, so fresh fruits are rarely consumed. But there are many recipes by which you can cook them for the winter. For example, it is enough just to cook amber jam, very reminiscent of honey, or prepare sweet and sour compote according to a step-by-step recipe. Delicious jam, transparent candied fruits, fragrant confiture - all these blanks, even in the photo, make you want to get down to business faster.

What is useful quince

Quince fruits contain tannins, which give quince a tart, astringent taste, a large amount of fructose, vitamins, and fruit acids. Thanks to such a rich composition, quince has found application not only in cooking, but also in alternative medicine.

During heat treatment, some substances are destroyed, but most of the components of this fruit remain unchanged. Therefore, in the winter-spring period, when there is a physical shortage of vitamins and other nutrients, the use of quince blanks will be especially useful.

How to make jam

Quince fruit jam turns out to be transparent and rather thick, with a strong pleasant aroma. It can be used both on its own and used as a delicious filling for pies and other confectionery. The recipe is pretty simple:

Quince jam

• quince fruits;
• sugar - 1.5 times more than fruits;
• glass of water.

Cooking:

1. Peel the quince from the fleecy skin, cut into fairly large pieces and pour into a thick-walled pan.
2. Fill with water - it must cover the bottom.
3. Close the lid and steam the quince over low heat until soft.
4. Drain the resulting liquid, mix it with sugar and boil the syrup.
5. Pour quince with syrup and boil for 20 minutes. Set aside the semi-finished product for 12 hours.
6. After a while, boil the quince again until transparent.
7. Pour hot jam into jars and roll up.

There is a very interesting version of jam with nuts. In this case, on the second day of cooking, walnut kernels are added, divided into several parts. So the jam acquires a nutty flavor, which makes it even tastier.

Preparation in the form of compote

Quince compote is sweet and sour in taste and amazingly fragrant. In winter, in addition to enjoying the taste sensations, it will help strengthen the immune system and relieve a little cough with a cold. Compote Ingredients:

• 1 kg of fresh quince fruits;
• 2 liters of water;
• 300-350 g of sugar.

The calculation is indicated for one jar of 3 liters.

Preparation of the workpiece:

Advice. It is best to wash the quince with a stiff brush. Thus, the villi will be removed, and the fragrant peel will remain intact.

If desired, any other fruits can be added to the quince compote, which will give the compote a slightly different taste.

quince jam

A wonderful preparation of quince for the winter - jam. Quince jam turns out to be very thick in consistency, so you can safely bake various pies and buns with it. Jam Recipe:

• quince fruits;
• sugar - three times less than the weight of the fruit.

Cooking process:

Advice. To make jam, it is better to take an overripe quince. Such fruits will soften faster.

Candied quince

Quince makes excellent candied fruits. They have a pronounced quince flavor and aroma, dense, but not rubbery. The process of their preparation is quite lengthy and not entirely simple. Required Ingredients:

• quince fruits;
• sugar - the same amount;
• water - 4 times less than sugar.

Step by step preparation:

When the candied fruits dry well, you need to roll them in powdered sugar.

Advice. It is better not to boil candied fruits in one day - this way they will be more saturated with sugar.

Quince confiture

Confiture is a delicious jelly-like dessert that is brewed with pectin. Vanilla, cinnamon, citrus fruits are added to improve the taste. Quince itself has a strong pleasant aroma, so it is not necessary to add anything. It is also not necessary to add pectin, because these southern fruits contain plenty of it. Quince confiture recipe:

• quince fruits;
• sugar - 2/3 of the weight of the fruit;
• water - 5 times less than the weight of the fruit.

Confiture must be prepared from peeled quince

Step by step preparation of confiture:

1. Wash the fruits, peel the skin and grate coarsely.
2. Immerse the fruit peels in water and boil for 15 minutes, then catch them with a slotted spoon.
3. Pour sugar into the resulting broth. Heat until dissolved.
4. Pour grated fruit into syrup and continue cooking until transparent.
5. When hot, pour into jars and roll up.

They use quince confiture just by itself as a separate dessert, serve it with cookies and buns for tea, and also use it as a filling for pies and other confectionery.

There are a lot of recipes for quince blanks. Absolutely all these desserts will appeal to both adults and children. With quince blanks, frosts and blizzards are not terrible in winter, because with them a piece of summer and warmth will always be present in the house.

Quince jam: video

Quince blanks: photo

One of the most useful delicacies is candied fruit. Candied fruits are very different: from apples, pineapples, melons, pears, peaches and even ginger. But if you want to make a truly healthy sweet, then make candied fruits at home yourself. Excellent candied fruits are obtained from quince.

To prepare candied quince, take the most common ingredients: quince, sugar and vanillin.

The quince needs to be washed and cut into several pieces, peeled off, core cut out and the flesh cut into strips. The peel does not need to be thrown away, it will still come in handy.

Place the peel in a saucepan and cover with water.

Put the pan on the gas and boil the peel for 15-20 minutes.

Use a slotted spoon to remove the peel from the pan; you will no longer need it. Put pieces of quince into the pan and add sugar, for 1 kg of quince - 1 kg of sugar. Stir and boil 3 times for 15 minutes, allowing the quince to cool for 30-40 minutes. During the last cooking, add vanillin, for 1 kg of quince - 3 pinches.

Drain the quince in a colander and let the syrup drain. It can be used for other purposes as it is sweet and delicious.

To dry the quince pieces well, lay them out on a piece of parchment and wait a few hours. You can put the parchment on a tray and put it in the sun.

Sprinkle candied quince with sugar and put in a jar.

Candied quince can be stored in the refrigerator for several weeks. And you can fill them with syrup, then the storage time will be extended.