Quince and feijoa compote

1 serving

25 minutes

Quince and feijoa compote is an elegant blend of fruity notes with a slight tartness and deep aroma. Quince gives the drink a velvety astringency, while feijoa adds an exotic touch with pineapple-strawberry accents. Plum adds richness, strawberry sweetness, and sea buckthorn provides a light fresh tartness. This compote not only refreshes but is also rich in vitamins, making it an excellent choice for boosting immunity. The drink is perfect for cool evenings, filling the home with coziness and warmth. It can be served chilled or warm and used as a base for cocktails. The recipe is simple, but the taste is exquisite, reminiscent of late autumn when nature generously offers its fruits.

Energy value per serving

• Calories: 760.3
• Proteins: 13g
• Fats: 22.1g
• Carbohydrates: 131g

Ingredients

• Quince: 350 g
• Feijoa: 170 g
• Strawberry: 300 g
• Sea buckthorn: 300 g
• Plums: 400 g
• Water: 2.5 l

Cooking steps

1. Cut the quince into large pieces and remove the seeds.

   Required ingredients:

   • Quince: 350 g

2. Do the same with the plum, you can leave the bones.

   Required ingredients:

   • Plums: 400 g

3. Combine them in a deep pot.

4. Cut the feijoa into two or three pieces.

   Required ingredients:

   • Feijoa: 170 g

5. Add to the pot.

6. Pour drinking water. Place on high heat.

   Required ingredients:

   • Water: 2.5 l

7. Bring to a boil and reduce the heat to medium.

8. Immediately add the strawberries, cut in half.

   Required ingredients:

   • Strawberry: 300 g

9. Then add sea buckthorn.

   Required ingredients:

   • Sea buckthorn: 300 g

10. Lower the heat a bit and cover with a lid.

11. The compote will be ready in 15 minutes. Let it cool a bit, strain it, and serve.