Stewed zucchini and sea buckthorn

1/2 pcs. squash

1.5 glass sea buckthorn

syrup:

1 l water

1 glass sugar

We cut the zucchini peel, cut lengthwise into two halves and remove the core with seeds. Diced 2 cm thick, put in a pan and pour boiling water for 3-4 minutes. Then drain the water, add to the squash moved and washed buckthorn (you can put a sprig of lemon balm) and pour the boiling syrup. Post a compote to cool and infuse.