Quince compote

1 serving


Peel the quince, remove the core, cut into wedges and rinse thoroughly in running water. Then lower the wedges into water slightly acidified with lemon juice and cook until half cooked. Transfer the semi-boiled quince to cold water, cool, arrange in jars and pour cold syrup. Close the jars tightly, put in boiling water and steam for 15 - 20 minutes