Rezept: Quittenkompott einkochen - schmeckt himmlisch ist ein perfektes Herbstrezept. Der aromatische Duft von Quitten und Zimt erfüllt die Küche. Das Kompott ist vielseitig einsetzbar: es eignet sich als Beilage zu Wildgerichten, als süße Fruchtsauce zu Eis oder als Füllung für Kuchen und Torten.

Rezept: Quittenkompott einkochen - schmeckt himmlisch

The quinces have already been harvested and have been allowed to mature in the kitchen for a few days after enduring frost. They may not be as good as fresh, but a day of frost doesn’t really affect them. I brought them in from the garden in late October, and now that it’s early November, it’s time to start processing them. Instead of making quince jelly, which is what most people do, or a third of a juice, I prefer to make quince compote. It’s the easiest thing to make and it’s super delicious. If you like the taste of the cold weather, you’ll definitely enjoy quince compote.

You can see here that the quinces have a kind of fuzz on them, which is a protective layer for the fruit. I wipe this off with a normal kitchen towel, and a beautiful shiny yellow quince appears, with a unique scent. The next step is to peel them. You can use a standard peeler, or a tool like the one I have, which I bought and is not too expensive. It works pretty well and I can recommend it. Don’t throw away the skins, though, as they’ll be cooked separately as they give a lot of flavor.

I then cut the quinces in half, but you need to be careful as they’re pretty hard. I then cut them into quarters, which is easy to do with a Chinese cooking knife as you can apply pressure from the top. The core comes out when you quarter them. I put these quince pieces in a pot of water with a squeeze of lemon juice, so that the fruit doesn’t turn brown. I put all the remaining pieces, including the cores, in a separate pot of water with a squeeze of lemon juice.

Now that the quinces are peeled, it’s time to cook them. I add sugar (alternatively, I prefer honey), and cloves. The taste of cloves is great, but it should not be dominant. Therefore, always use just a little, even though it’s for several kilos. The same goes for cinnamon, which should only be a background note. Don’t skimp on the sweetness though, as it’s a large portion.

While the quince compote slowly boils, I prepare the canning jars. I would also like to thank all the viewers who sent me some seeds, as well as the viewer who sent me these first-class pears. I really appreciate it because I had almost no pears on my tree this year. Thanks also for the wonderful herb salts I received, which smell wonderful. Lastly, thank you for the viewer who sent me the vinegar mother, which will hopefully turn into a beautiful apple cider vinegar.

Now, I have a delicate question for my viewers. I’ve been on YouTube since March 2016, and I’ve made about 80 videos. Anyone who has a YouTube channel knows how much work, time, and heart goes into it. My question to you is, would it be okay if I occasionally made a sponsored video? A sponsored video doesn’t mean that I’ll promote any products blindly; I’ll test certain products, be it a garden tool or cookware, thoroughly, reporting all the pros and cons. What do you think? Would you accept it, or would you rather not see this on my channel? I’d appreciate it if you could let me know your opinion in the comments.

Anyway, the quinces have boiled for a little while and are still quite hard. That’s good, as I want quince compote, not puree. The red pressure indicator on my pressure cooker has gone down, which means that I can safely open it and receive the wonderful aroma of quinces. The skins and cores should be thrown away, but the juice should be boiled again with some sugar, cloves, and remaining honey. This gives the compote a lovely Christmas taste.

In conclusion, quince compote is a simple and delicious way to process quinces. Even if they’ve been harvested for a few days and endured frost, quinces still taste great. Finally, I’d like to repeat my question to my viewers whether they would be okay with me occasionally making sponsored videos. I don’t want to risk losing the heart and soul of my channel by promoting random products.
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