Mushmula is an evergreen tree from the family of the Pink, small yellow-orange fruits of which have a pleasant sweetish taste, remotely resembling a pear. Because of its widespread prevalence, the loquat is also used in cooking. Is it possible to make compote from a medlar? Of course, as well as jam, jams, jam, sorbets and marmalade, in a word, there are a lot of ways of preparing the fetus for the winter season, but within the framework of this material we will focus only on drinks.
Compote of medlar for the winter
Brewing compote from this original fruit is not at all more difficult than from ordinary apples or pears, all that is useful to us is a little sugar, citric acid and water.
Ingredients:
- medlar - 950 g;
- granulated sugar - 560 g;
- pinch of citric acid .
Preparation
Before boiling the compote from the loquat, cut the fruits into halves and extract the bones that make up the most part of the loquat. The remaining juicy pulp is placed in a pan with enamel coating, covered with sugar and pour a liter of water. When the liquid boils, the drink is boiled for 5-7 minutes, then citric acid is added and poured all over sterile jars, followed immediately with sterile lids.
Compote from a medlar with a stone
Inside the loquat there are 5-6 large ossicles, which, as we noted earlier, constitute the greater part of the fruit. The bones themselves are hard, and therefore inedible, but the benefits of a drink from them can be extracted together with a light tart taste.
Ingredients:
- medlar - 480 g;
- honey - 145 ml;
- lemon juice - 25 ml;
- cinnamon stick.
Preparation
Taking the bones from the fruit, split them and put them in a saucepan, and then pour a liter of water. Flesh spread over clean cans. When the water in the saucepan boils, add honey, lemon juice and a cinnamon stick to make the syrup more aromatic. With boiling syrup pour the contents of the cans, put them in a deep saucepan with water and sterilize for about 20 minutes.
Compote of medlar with mint - recipe
Ingredients:
- medlar - 380 g;
- granulated sugar - 145 g;
- sprig of mint;
- citric acid - 5 g.
Preparation
Half the loquat pour a liter of water. When the water boils, add sugar and add citric acid. How much to cook compote from a loquat after repeated boiling? About 20 minutes, after which the drink is poured over sterile jars, mint is placed on top and rolled up.