Do you like winter compotes, but are you tired of banal recipes? What about the quince and feijoa compote? Doesn't it sound much more interesting? And what an unusual taste – light and original at the same time. Definitely worth attention!
Step-by-step cooking recipe
Cut the quince into slices. Peel and slice the feijoa. Arrange them in clean jars.
Pour boiling water and leave for 15 minutes.
Drain this water, add sugar to it and boil it again.
Add citric acid and pour syrup over the blanks.
Roll up the compote for the winter.
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