Quince compote is mainly produced during the quince harvest season, which is throughout October and November, but it can be prepared whenever fresh quinces are found. Quince compote was one of the secrets of Azerbaijani cuisine and it was used as a condiment on rice-based dishes and meat products.
Furthermore, when it was boiled for longer, this thick juice was also used for therapeutic purposes, due to the fact that it keeps its vitamins and proteins intact, and if you drink a glass of water with a teaspoon of juice dissolved in it, it helps digestion. It is also believed to strengthen bones.
The recipe requires the collection of 10 kilograms of well-ripened quinces. One kilogram of pulp is obtained from this. The fruit pulp is cooked until it boils, then with the help of cloth the juice still left in the pulp is taken away. You change the cloth and filter the juice again. At this point a kilo of sugar is added and the liquid is boiled over low heat for at least fifteen hours. Boiling changes the colour to a darker red. The flavour of the final product is both sweet and sour.
This product is in danger of extinction because its preparation is very laborious and today it is only found locally. It is perishable and this hinders its ability to be sold as a commercialised product.