Zucchini compote with pineapple flavor
The magical transformation of a vegetable into an exotic fruit is possible right in your kitchen. With a few simple steps and a few spices, an ordinary zucchini of any stage of ripeness can be transformed into a canned pineapple. This interestingly flavored compote made from readily available ingredients is an unusual winter treat that will delight both adults and children during the cold season.
Ingredients:
- zucchini 1 pc.,
- 4-5 umbrella carnations,
- 2 tbsp lemon juice,
- 2 tbsp sugar
How to make zucchini compote
At this stage, we'll take the zucchini and fresh lemon, which we'll wash thoroughly under running water. Next, we'll trim off the outer part of the zucchini, leaving only the firm flesh, which is indistinguishable in appearance from pineapple.
We process the zucchini and the center, removing any soft flesh and seeds to preserve the appearance of the compote. Cut the zucchini into cubes approximately 1 cm by 1 cm, roughly the size of a pineapple from a can.
Pour 1 liter of running water into a saucepan (pot), add our zucchini and bring to a boil.
Once it boils, add 2 tablespoons of sugar and continue cooking for 10 minutes, stirring thoroughly until the sugar is completely dissolved. Cook for another 10 minutes.
Take a fresh lemon, squeeze 2 tablespoons of juice from it, and add it to the container with the compote. Remove the container from the heat; the compote is ready.
Now it's time to prepare the jars for our preserves, which should be sterilized first using your preferred method. Add 3-4 slices of fresh lemon to each prepared jar. Also, add the cloves exactly as directed, so as not to spoil the flavor with too much spice, and simmer for another 10 minutes.
We fill the jars to the brim with the compote we prepared earlier and roll them up or screw them tightly.
At the final stage, we turn our jars over and cover them with a warm cloth for 24 hours, after which we put the finished preserves in a cool place.
Our compote is ready.
