Japanese quince recipes

From the recipes below, you will learn what can be prepared from Japanese quince. Each of the drinks obtained has an incomparable original taste with a tart note. Quicquets from quince are also not less delicious, which will most suitably be served to a cup of tea.

Wine from Japanese quince - recipe for cooking at home

Ingredients:

• quince Japanese - 5 kg;
• filtered water - 250 ml;
• granulated sugar - 500 g;
• citric acid - 1/3 tsp of spoon per liter of juice.

Preparation

1. To make wine, we remove unwashed quince from seeds, peduncles and seeds, grate it on a fine grater, add sugar dissolved in water (250 g), mix and leave in the heat for three days for fermentation.
2. Every twelve hours, stir the pulp with juice with a wooden spoon or hand.
3. Now we squeeze out fermented must with the help of gauze, we measure the amount of the resulting juice and add for each liter one hundred and fifty grams of sugar and the whole norm of citric acid.
4. We pour the base of wine into a bottle for further fermentation, which we additionally provide with a hydraulic seal.
5. We move the workpiece in a warm and preferably darkened place to complete the fermentation.
6. On the fifth and tenth day of fermentation, we add another fifty grams of sugar to the juice.
7. After stopping fermentation, we pour the young wine into bottles, filling them under the string, closing the vessels and transferring them to a cool, constant temperature place for at least four months for aging.

Compote from Japanese quince - a recipe for cooking for the winter

Ingredients:

• quince Japanese - how much is available;

For syrup:

• filtered water - 1 l;
• granulated sugar - 500 g.

Preparation

1. To prepare a compote of Japanese quince, you need to cut the washed fruits in half, cut the cores with seeds and remove the stems.
2. Now lay the prepared halves of quince in cans and pour hot sugar syrup, made from sugar and water in the proportions indicated in the recipe.
3. We put the vessels covered with lids with the preform in a bowl of hot water and sterilize liter jars for ten, and three-liter thirty minutes.
4. It remains now only to cap the lids, and after cooling to transfer the drink to storage in the pantry.

Ratafia from Japanese quince - recipe

Ingredients:

• quince Japanese - 580 g;
• quality vodka - 1.4 liters;
• granulated sugar - 260 g;
• cloves in buds - 3 pcs .;
• nutmeg ground nut - pinch.

Preparation

1. For the preparation of an old noble drink of ratafia, the quince washed and purified from seeds is passed through a juicer.
2. Now in the resulting juice dissolve all the sugar.
3. Pour in the vodka, throw the buds of cinnamon and a pinch of nutmeg and mix.
4. We pour the base of the drink into a bottle, cover it with a cotton swab and leave it for infusion in the heat for a month.
5. Before using the ratafia filter and pour into bottles.

Candied fruits from Japanese quince

Ingredients:

• quince Japanese - 0,5 kg;
• granulated sugar - 750 g.

Preparation

1. The first thing we do is remove the washed quince from the seeds and cut into slices.
2. Fill the fruit with water so that it covers the slices and let on low heat for fifteen minutes.
3. Now three hundred milliliters of broth is mixed with sugar and heated with continuous stirring until all the crystals have dissolved and boiled.
4. Pour the boiled quince slices with syrup and leave for eight hours.
5. After a while, we give quince in a syrup to boil, boil for five minutes and again leave for eight hours.
6. We repeat the procedure of boiling and infusion three more times, after which we throw the quince lobes on the sieve.
7. Let's dry the candied fruit in the oven at a temperature of 60 degrees.