A tree rare for our latitudes is quince , it has invaluable fruits widely used in cosmetic, medical and culinary fields. Fruits of quince have no waste: pulp and peel is used for making desserts, making jams , syrups and tinctures, and from the seeds they make tea and prepare healing broths. One of the most popular ways of processing quince is the preparation of candied fruits, a simple but very laborious process, which has different technological options. Quince of quince at home - a recipe that allows you to save a useful fruit for a long time, preserving the stock in any climatic conditions.
Candied quince - recipe
The fruits are hard and fuzzy skin, so before you make candied fruits from quince, you need to thoroughly wash the fruit using a brush. It should be remembered that for ripened fruits are suitable ripe and whole fruits.
Ingredients:
- fruits of quince - 950 g;
- sugar - 1,2 kg;
- water 250 ml.
Preparation
- Wash the fruits of the quince by treating them with a brush. Cut, cut into slices, after removing the seed boxes.
- From water and sugar, cook the syrup. Cook on the fire until the sugar crystals are completely dissolved and pour the lobules into the syrup.
- Insist the fruit mixture for about a day, then cook for a few minutes.
- The procedure for cooking fruits is repeated four times, with an intermediate rest in several hours.
- Ready quince to lay on the sieve to remove the remains of syrup.
- Dry fruits in a natural way at room temperature, then sprinkle with sugar and send for storage.
Candied fruits from Japanese quince, wedges
The presence of hard peel increases the time of preparation of candied fruits from quince. To speed up the process, peel and peel the candied fruit separately from it. Then the fruit is cooked in syrup many times, with a long time interval between the process of boiling.
Ingredients:
- fruits of quince - 1 kg;
- sugar - 1,5 kg
- water - 500 ml.
Preparation
- Peel the fruit from the hard skin, cut out the seed boxes and cut into slices.
- Prepare the fruit of the quince until cooked.
- Place the peeled peel in the water where the quince was boiled, and soak for a quarter of an hour, then remove the peel, pour the sugar and cook the syrup for a couple of minutes.
- Place the boiled slices in the prepared syrup, hold it a little over the fire and remove the workpiece.
- Cool the workpiece, insist for several hours, and then repeat the process six times.
- Cook the quince on a sieve, let drain the syrup and dry the fruit in the oven at a temperature of 60 degrees for three hours.
- Store the finished fruit in a glass container.
Candied quince fruit in a microwave oven
The simplest and quickest way to prepare candied fruits is by using a microwave oven. Modern way allows you to make candied quince from soft and sweet in a few minutes. A small portion of fruit will become a wonderful daily dessert for evening tea.
Ingredients:
- quince - 450 g;
- sugar - 150 g.
Preparation
- Rinse the quince, thoroughly brush the surface of the fruit. Cut into four parts, remove the seed box, and then cut the fruit into thin slices.
- Place the lobules evenly in a special microwave dish, sprinkle with sugar.
- Set the maximum processing power to 900 W and cook for 6 minutes. Check the preparedness of the fruit and increase cooking time depending on the variety.
- Ready candied fruits, serve as an exotic filling for pies and pancakes.