Zucchini compote with pineapple flavor

Step-by-step preparation

Cooking time: 12 hr 30 mins

1. STEP 1

   

   How to make winter squash compote with pineapple flavor? Prepare your ingredients. Compote is made quite quickly, and preliminary preparation will help speed up this process. I would also like to say something about zucchini. Young zucchini are best suited for compote; they have tender but dense flesh and a non-coarse skin. Otherwise, the zucchini will not be as tasty and will bear little resemblance to real pineapples.

2. STEP 2

   

   First of all, prepare the jars. For this amount you will need one 0.7 milliliter jar. Wash it thoroughly with baking soda and rinse thoroughly. Then sterilize the jar and lid in any way convenient for you. Read about what they are like and many other useful tips on preparations at the link at the bottom of the recipe.

3. STEP 3

   

   Wash the zucchini thoroughly and remove the skin. The most convenient way to do this is with a special vegetable knife - it’s quick and doesn’t remove excess pulp. Also, the peel should not show signs of damage or scratches. This may affect the shelf life of the finished compote. Then cut the zucchini into rings of equal thickness, about 1.5 centimeters.

4. STEP 4

   

   Now remove the middle with the seeds to give the zucchini circles a semblance of pineapple rings. The easiest way to do this is with a glass of a suitable size, and for small circles you can use an apple corer.

5. STEP 5

   

   Place the zucchini rings in a saucepan and fill with water. Place over medium heat and bring to a boil. Cook the zucchini over low heat for 5 minutes. Don't make the heat too high as they may overcook and turn into mush and we don't want that.

6. STEP 6

   

   Remove the pan from the heat and carefully drain the broth so as not to mash the zucchini.

7. STEP 7

   

   Immediately place the zucchini in hot jars. Don't try to cram a lot of them into the jar; they should float freely in the juice.

8. STEP 8

   

   Pour vanillin and citric acid into the jar. It is enough to take just a little of them, on the tip of a knife. Vanillin in large quantities begins to taste bitter, and a large amount of citric acid will make the compote too sour.

9. STEP 9

   

   Add sugar. You can use any sugar, but cane sugar will also give the rings a caramel note.

10. STEP 10

    

    Pour pineapple juice into a saucepan and bring to a boil. Fill the zucchini to the very top. Immediately roll up the lid of the jar and turn it upside down. If there is sugar left at the bottom, stir slowly until it dissolves. Just do this very carefully, as there is increased pressure inside and the lid may fly off, and you will get a burn or injury.

11. STEP 11

    

    Place the inverted jar on a towel or wooden board and cover it with something warm until the compote cools completely. This further sterilizes the lid.

12. STEP 12

    

    Then transfer our winter squash compote with pineapple flavor to a cool place for at least a month so that the zucchini acquires the taste of pineapples.

13. STEP 13

    

    Bon appetit!

Comments on the recipe

Jake

20.09.2023

4.5

Your recipe won me over! Well, that's it! I’ll plant the whole dacha with zucchini and drink compote until spring. A funny idea - a virtual cookbook - has prepared a surprise for me. Zucchini compote will be my favorite dish. Do I need to wash down the cakes with something? It’s a pity, my system is constantly slowing down. In general, I have high speed on a dedicated computer, but it takes a long time to load. Is it because of the large volume of photos... or what. But overall, I was satisfied.

LuSey

20.09.2023

4.9

I’ll try it, I wonder what will come of it, I’ll add photos of the stages at the same time, I would never have thought that you could make compote from zucchini. But here they also add cherry plum, is it necessary?