Quittenkompott mit Ingwer, Kurkuma und Kardamom

Ich freue mich jedes Jahr auf die Quittensaison und mache dann immer mehrer Gläser dieses leckeren Kompotts ein. Ich liebe den Geschmack von Quitten, der durch das lange Einkochen zusammen mit den Gewürzen nochmal mehr zur Geltung kommt. Das Kompott schmeckt super auf Porridge oder Joghurt, aber auch zu Eis oder pur gelöffelt ist es ein Gedicht. Aber Vorsicht: Suchtgefahr!

 


Für 2 große Gläser

3 große oder 4 kleine Quitten
1 l Wasser
200 g Zucker
frischer Ingwer und Kurkuma (je ca. 5 cm)
5 Kardamomkapseln

Quitten schälen, vierteln und entkernen. Viertel längs in dünne Scheiben schneiden. Quitten mit Wasser und Zucker in einen großen Topf geben. Ingwer und Kurkuma schälen und in Scheiben schneiden. Kardamomkapseln leicht andrücken. Alles unter die Quitten rühren. Einmal aufkochen lassen, dann mit geschlossenem Deckel bei kleiner Hitze ca. 2 Stunden köcheln lassen, bis die Quitten eine dunkelrote Farbe angenommen haben und das Wasser mit dem Zucker sirupartig eingekocht ist. Noch heiß in ausgekochte Gläser abfüllen.

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