Quince-Pumpkin Compote

For the quince pumpkin compote, cut pumpkin into cubes of about 15 mm.

Quince peel, halve and cut into wedges.

Remove the core.

Boil all remaining ingredients together.

Add pumpkin cubes and quince and boil well.

Remove cloves and cinnamon stick and fill into screw jars while still very hot.

Carefully close and turn upside down for 5 minutes.

Then turn the jars upside down and let them ripen for about 1-2 weeks.

Related Recipes:

Cheese in Filo Pastry with Quince-Vanilla CompoteOld Amsterdam cheese in filo pastry with quince-vanilla compote and Vogerl salad Remove the stem from the... Roasted Pumpkin Wedges with ChiliFor the roasted pumpkin wedges with chili, wash the pumpkin, quarter it, remove the seeds and clean the... Quince CompoteFor the quince compote, scrape the quinces with a tea towel, rinse, remove the skin, halve and core. Divide... Apple and Cinnamon Compote with AmarettoFor apple-cinnamon compote with amaretto, first wash the apples, peel, remove the core and roughly dice... Pumpkin Ragout with Goat Camembert and Pumpkin HamFor the pumpkin ragout with goat camembert and pumpkin seed ham, first wash the pumpkin, peel if necessary... Trout Fillet with Peach and Onion CompoteFor the trout fillet with peach and onion compote, season the cleaned and dry trout fillets with coarse sea... Strawberry Rhubarb Apple CompoteFor the strawberry-rhubarb-apple compote, peel rhubarb, cut into not too small pieces. Peel and dice apple... Apple Compote with CardamomCoarsely chop the apples (2, 5-3, 5 kg of apples, sour ) with peel, core and seeds and put them in a large... Roast Goose with Sauerkraut and Quince Stuffing1. cut off the goose wings at the joint and shred them. Remove the giblets (heart, stomach and liver) and the... Quince Liqueurtemperature for six weeks with the lid closed. After six weeks: filter the quince brandy through a crockery or...