Delicious compote recipe. Fresh fruit compote: the best recipes
What is a versatile drink that is recommended for both a child and an adult? Of course, dried fruit compote! It is an excellent thirst quencher and contains a large amount of vitamins. You can make dried fruit compote at any time of the year. The drink is recommended for people with diabetes mellitus, for women during pregnancy - there are practically no restrictions on its use. You can cook compote from dried apples, pears and other dried fruits. There are many recipes for preparing a drink, so there will be no problems with the choice.
The benefits of dried fruit compote
Dried fruit compote has a pleasant taste and aroma. Its beneficial properties directly depend on the ingredients used. The richer the composition of the drink, the more beneficial it is for the human body.
On a note! Dried fruit compote is a fairly high-calorie drink, since dried fruits contain a large amount of sugar. Per 100 grams of the product, there are up to 60 kcal.
The benefits of dried fruit compote are as follows:
- Strengthening the immune system - due to the content of vitamin C, the body's resistance to viruses and bacteria increases.
- Restoration of gastrointestinal tract functions - digestion improves, which is especially favorably influenced by prunes and dried apricots.
- Reduction of intracranial pressure is provided by pears and apples.
- Due to the bactericidal action, it is possible to avoid problems with urination.
- Positive effect on the circulatory system due to the raisin content.
- Mood boosting, which is influenced by figs.
- Improved vision, facilitated by dried blueberries.
- Increase in the level of hemoglobin in the blood due to the content of dried cherries.
- Help in the fight against depression - bananas help to avoid depression, which is often observed in the fall.
Thus, dried fruit compote has a mass useful properties and is the prevention of various diseases.
On a note! There are two ways to prepare dried fruit compote. In the first case, it is enough to wait until the drink boils, and then immediately remove the pan from the heat and wrap it in a warm blanket. Insist 10 hours. The second way is to cook dried fruit compote for about 30 minutes after boiling. In this case, you will not have to insist on the drink.
The classic recipe for dried fruit compote with sugar
Servings Per Container - 8.
Cooking time - 40 minutes.
To cook dried fruit compote according to this recipe, you can buy each ingredient separately in advance. But it is better to dry the berries and fruits yourself. If you use dried fruits from homemade preparations, you can be sure of the quality of the product.
On a note! If you decide to cook dried fruit compote with sugar, you should know that it is put at the end of the preparation of the drink.
Ingredients
To cook dried fruit compote according to classic recipe, you will need the following ingredients:
- dried apples - 200 g;
- dried apricots - 50 g;
- prunes - 150 g;
- dried pears - 70 g;
- citric acid (can be replaced with lemon juice) - 2 g;
- water - 3 l;
- sugar to taste.
Cooking method
For cooking delicious drink presented step by step recipe dried fruit compote with photo:
This recipe for making dried fruit compote is often used in the children's menu.
Sugar-free dried fruit compote
Servings Per Container - 8.
Cooking time - 45 minutes.
Sugar is considered a harmful component, moreover, not everyone can use it. In this regard, it is advisable to cook dried fruit compote without sugar. The cooking process is not too different from the classic recipe.
Ingredients
On a note! For the preparation of a sugar-free drink, it is advisable to use sweet dried fruits.
To cook dried fruit compote without sugar, you will need the following ingredients:
- dried quince - 200 g;
- dried apricots - 200 g;
- dried bananas - 200 g;
- water - 3 l.
Cooking method
A step-by-step recipe for dried fruit compote with a photo will help you prepare a delicious drink:
When the drink has cooled down, you can serve it to the table.
Dried fruit compote with pumpkin
Servings Per Container - 4.
Cooking time - 1 hour.
This compote recipe is rather unusual, since, in addition to dried fruits, it includes pumpkin. And she, as you know, is not the most suitable ingredient for a drink. Nevertheless, the compote turns out to be incredibly tasty.
Ingredients
For the preparation of dried fruit compote, the following components are used:
- a mixture of dried fruits (apples, pears and others) - 200 g;
- pumpkin - 1 pc.;
- dried rose hips - 50 g;
- cinnamon - 1 stick;
- water - 1.5 l;
- sugar to taste.
Cooking method
First, you need to soak dried fruits in hot water for a few minutes, rinse and do the following:
Remove the finished drink from heat and cool. During this time, it will not only cool down, but also infuse, acquire a richer taste and color. And cinnamon will give a pleasant aroma.
Dried fruit compote with raisins
Servings Per Container - 8.
Cooking time - 50 minutes.
Many recipes use raisins to make dried fruit compote. It adds extra sweetness so you can put in less sugar and also contains vitamins. Therefore, you should not be afraid to put raisins in the drink, it will not only improve its taste, but make it healthier.
Ingredients
To make dried fruit compote with raisins, you will need the following:
- dried apples - 100 g;
- dried pears - 100 g;
- prunes - 100 g;
- apricot - 70 g;
- raisins - a pinch;
- water - 3 l.
On a note! IN this recipe sugar is not used as the dried fruit is quite sweet. But you can add it to taste if desired.
Cooking method
To cook dried fruit compote with raisins, you will need to do the following:
Add sugar if desired. When the compote is ready, it should be cooled. To do this, set the pot with the drink aside from the heat. The compote should cool down when room temperature... Serve it chilled, pouring into mugs or glasses.
Dried fruit compote with honey
Servings Per Container - 3.
Cooking time - 35 minutes.
Dried fruit compote with honey is a healthy and tasty drink. However, it is contraindicated in people prone to allergies. Overall, honey is an excellent sugar substitute. It saturates the drink with a pleasant aroma and gives it a good taste.
Ingredients
To prepare dried fruit compote, you should use the following ingredients:
- dried apples - 50 g;
- dried pears - 50 g;
- dried plums - 20 g;
- dried cherries - 20 g;
- raisins - a pinch;
- honey - 50 g;
- water - 1 l.
Cooking method
To cook dried fruit compote with honey, you must do the following:
Cover the saucepan with the compote with a lid and let it brew. Within half an hour, it will acquire a richer color, become more aromatic and tastier. Compote is served separately or in combination with the main course.
Video recipes: how to make a delicious dried fruit compote
To make the dried fruit compote more fortified, its composition should be more varied. In addition to standard pears and apples, they add to the drink Exotic fruits... For example, dried bananas, dates, pineapple. Everyone will be able to choose the ingredients according to their own preferences and tastes.
To properly cook dried fruit compote, you must follow the recipe exactly, as well as adhere to the basic recommendations. The cooking process is clearly shown in the video.
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In winter, it is customary to cook compotes from dried fruits, from frozen berries, pieces of fruit. But when it is summer time outside, it is a sin not to seize the moment and not to pamper your loved ones with fresh cool compotes from their own fruit harvest in the garden. If you don't have your own garden, you can buy the same paradise apples from summer residents or the current summer-autumn season fruits in the supermarket. Buy, and cook compote from them, fragrant, tasty, vitamin. In addition, this can be done very quickly. Cooking process apple compote does not tire at all.Ingredients for apple compote
The composition of the compote cooked from fresh apples it couldn't be easier. You will need:
A pound of fresh apples of any kind;
half a glass of sugar;
2 liters of water.
We wash the apples thoroughly, cut them into quarters, remove the center with the seeds from them. We fold the peeled apples so that they do not quickly darken in water acidified with citric acid or lemon juice.
Pour water into a saucepan, bring it to a boil. Throw the apples into boiling water. Sugar is also sent there. Bring to a boil and turn off quickly. We infuse the compote until it cools under a closed lid. As the compote cools down, move the saucepan to the refrigerator. Before serving the compote on the table, it is better to strain it from the apples.
Apple-cranberry compote
Prepare for him:
3-4 apples;
250 grams of cranberries;
half a glass of sugar;
3 liters of water.
We prepare the apples in the same way as in the previous recipe. And we prepare compote in the same way, only at the moment of putting apples into boiling water, we put cranberries as well. The shade of such a compote will be red, very beautiful.
Other homemade apple compote compositions
Apple compote can be cooked according to the principle of its preparation in the first two recipes from the following ingredients:
Apples (half a kilo) + lingonberry (glass) + sugar (half a glass) + 2 liters of water;
apples (3-4 pieces) + strawberries (2 cups) + sugar (half a glass) + 2.5 liters of water;
apples (heavenly, small, half a kilo) + pitted cherries (glass) + sugar (glass) + 3 liters of water;
apples (half a kilo) + black or red currants (glass) + sugar (half a glass) + 2 liters of water;
apples (half a kilo) + 1 lemon (cut into slices) + half a glass of sugar + 2 liters of water;
apples (half a kilo) + pears (300 grams, peeled) + half a glass of sugar + 2 liters of water.
Apple compote is drunk both warm and chilled. It is possible with the addition of ice.
The owners of cellars and cellars are rubbing their hands with joy: the hot season has come for blanks. Now, when berries and fruits are plentiful, it's time to prepare compotes for the winter. Compotes for the winter are both tasty and healthy. Some housewives manage to boil 80-100 cans of this delicacy! And this is great, because in any homemade compote there are by far more vitamins than in the best compote from the store.
There are many options for preparing compotes, but they can all be divided into two ways: sterilized compotes and compotes prepared without sterilization. Whoever likes it - it is easier for someone to throw all the products into the jars and boil them for half an hour, while someone prefers multiple filling. But in any case, you need to follow the general rules:
Carefully examine berries and fruits for rot and damage, otherwise all your work may go to dust.
... Rinse fruits and berries thoroughly before pouring syrup.
... Remove stones from stone fruits (peaches, apricots, plums, nectarines, cherry plums, cherries). The fact is that the seeds contain hydrocyanic acid (a strong poison!), Which after a year of storage of compotes passes from the seeds to the fruit. If you cooked compote with seeds, then be sure to use it throughout the year.
... Jars for compote are prepared as follows: first, they must be thoroughly rinsed in hot water with baking soda, rinsed well and put on sterilization. 
... Banks are sterilized either over steam or in the oven. Some craftsmen have adapted for this lids from large pots or boils - holes are cut in them slightly larger than the necks of cans. A vessel with boiling water is covered with such a lid; cans are inserted into the holes with their necks down. If you prefer to sterilize the jars in the oven, be careful not to overcook them, otherwise the jar may burst when the syrup is poured.
... Lids for rolling compote should be varnished, without scratches, with tight-fitting elastic bands.
And now about the main thing - about technology. For example, here is one method of preparing compotes without sterilization ... For a 3-liter jar: 2-3 glasses of berries or fruits, 300 g of sugar. In the evening we put berries in jars and pour boiling water over them. Cover with a lid and leave overnight. By the morning, the berries absorb the liquid and settle to the bottom. Then we drain the water from the cans into the saucepan, add sugar and put on fire. The amount of sugar can be changed to taste. Moreover, you can even roll up compotes without sugar at all (if suddenly a crisis or just sugar ended at the most crucial moment), just add sugar syrup to such a compote before use. At the same time, we put the lids to be sterilized. As soon as the syrup boils, pour the berries over them and roll up. Turn over, cover, let cool. In this way, you can prepare compotes for the winter from any fruits and berries.
Nectarine or peach compote... Small nectarines can be put in a compote whole (remember about bones!), Large ones can be cut and removed. It is advisable to remove the skin from the peaches - they will become the most delicate. It is easy to remove the peel from the peaches: cut the peel crosswise and dip the fruit in boiling water for 1-2 minutes, and then immediately put it in cold water. The skin is removed very easily. For a 3-liter jar: 1 kg of nectarines or peaches, 600-700 g of sugar, 2 liters of water. Arrange fruits in jars, pour boiling water over, cover and leave for 15 minutes. Drain the water into a saucepan, add sugar and boil the syrup. Pour fruit into jars and roll up immediately. Turn over, cool. You can add a few cherry plums or plums to this compote, and add lemon juice or a few slices of lemon to the peach compote (which turns out to be too sweet).
Compote "New Year"(from tangerines). For a 3-liter jar: 1 kg of tangerines, 1 glass of sugar, 1 liter of water. This is a recipe for compote with sterilization. Peel the tangerines from skins and veins, divide into slices. Boil the syrup and blanch the tangerine wedges in it for 30 seconds. Place the tangerines in jars, top with the syrup and add some crusts for flavor. Cover the jars with lids and sterilize for 30 minutes. Twist, turn, let cool.
"Solnechnaya Polyana"(from strawberries). Another compote with sterilization. For a 3-liter jar: 1 kg of berries, 2/3 stack. sugar, 1 liter of water. Boil the syrup, blanch the berries in it for 1 minute. Put the berries in jars, pour over the syrup, cover and sterilize for 20 minutes. Roll up, put upside down to cool.
Cherry plum and zucchini compote. For a 3-liter jar: 500 g of zucchini, 400 g of cherry plum, 200 g of sugar, 1 liter of water. Clear zucchini from 
peel, cut into 4 pieces, core. Cut the zucchini into cubes with a side of 1 cm. Put cherry plum in the prepared jars, then the zucchini, pour boiling sugar syrup. Cover the jars with lids, let cool. Then drain the syrup, boil it and refill the jars. Roll up.
Compote "Indian Summer"(with pears). For a 3-liter jar: 1 kg of medium-sized pears, 2 glasses of sugar, 2 liters of water, ½ tsp. citric acid... Rinse the pears, remove the core, put in a jar and cover with boiling sugar syrup. Add citric acid to each jar and roll up. Turn it upside down, wrap it up with a blanket, leave to cool.
"Ripeness"(from cherries). This is a very rich compote, you need to drink it diluted. Compote is prepared in liter jars, the berries are poured to the top and filled with syrup. Boil the syrup: for 1 liter of water - 2 cups of sugar. Sort the berries, rinse, blanch in boiling water for 2 minutes. Put in liter cans top and fill with syrup. Cover, sterilize for 20 minutes, roll up.
Gooseberry compote with oranges. For a 3 liter jar: 1 orange, 2 stacks. gooseberries, 300 g of sugar, 2 liters of water. Put oranges with skin, cut into circles, gooseberries in sterilized jars. Pour in syrup and roll up.
Apple and chokeberry compote. For a 3 liter jar: 2-3 apples, 1 stack. chokeberry, 2.5 liters of water, 3 stack. sugar, 1 tsp. citric acid. Sterilize banks. Boil the syrup. Cut the apples into slices. Put the berries and apples in jars, pour over the syrup, roll up. Turn over, let cool.
Chokeberry compote. For a 3-liter jar: 300-500 g of chokeberry, 250 g of sugar, 2.5 liters of water. Pour berries into prepared jars (2-3 fingers), add sugar. Fill with boiling water, roll up. We turn the banks upside down.
Very interesting compotes are obtained from berries in own juice... They also need to be diluted before use.
"Pleasure"(raspberries in their own juice). For 1 kg of raspberries - 1 kg of sugar. Put the prepared raspberries (preferably not washed, otherwise all the juice will flow out) in an enamel basin and cover with sugar. Leave it overnight. Raspberries will juice when exposed to sugar. Then place the raspberries in jars, cover and sterilize for 15 minutes. Roll up.
"Maturity"(cherry in its own juice). Sort ripe cherries, wash, put in jars to the top, cover with lids and sterilize for 5-10 minutes. Roll up.
"Strawberry summer"(strawberries in their own juice). Mix the sorted and washed strawberries with sugar at the rate of 1 kg of sugar per 4 kg of berries, leave for 8-10 hours. Put in jars, pour over the released juice, sterilize for 10 minutes. Roll up.
Assorted compotes are bright and elegant. 
Assorted strawberries and cherries. For 10 half-liter jars: 2 kg of strawberries, 2 kg of cherries, 650 g of sugar. Prepared berries are placed in clean dry jars and poured with sugar syrup (300 g of sugar per 700 g of water). The syrup temperature should be 50-60 ° C. The filled cans are covered with lids, placed in a pot of water at 40 ° C and sterilized from the moment of boiling for 10 minutes. Roll up, turn over, cool.
Assorted sea buckthorn and rosehip "Vitaminnoe". For 1 kg of sea buckthorn: 1 kg of apples, 600 g of rose hips. For pouring: 1 liter of water and 450 g of sugar. Peel the apples. Cut into wedges, blanch in boiling water for 3-5 minutes and immediately immerse in cold water. Cut large ripe rose hips in half, remove seeds and hairs. Lay the sea buckthorn, apples and rose hips in layers in jars up to the shoulders, shaking the jar. Pour in hot syrup and sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.
A few more options for a mixture for an assorted compote:
Peaches - 30%, pears - 30%, yellow cherries - 30%, tangerines - 10%.
... Peaches - 30%, pears - 30%, apricots - 30%, yellow cherries - 10%.
. Chokeberry- 60%, cherry - 40%.
... Cherries - 70%, black currant - 30%.
... Gooseberries - 40%, raspberries or black currants - 40%, strawberries or apples - 20%.
All these compotes are prepared with filling with 40-45% syrup (for 1 liter of water - 400-450 g of sugar), using a sterilization method.
Preparing compotes for the winter can be very interesting and original, because fruits, berries and even vegetables offer such scope for creativity!
Happy blanks!
Larisa Shuftaykina
Dried fruit compote is not a completely correct concept, since fruits have already passed the necessary processing during drying and often only need steaming to prepare the compote. If the dried fruits are boiled, then the percentage of vitamins will drop significantly, especially this applies. Nutritionists say that dried fruit compote healthier than compote cooked from. And yet, in the summer-autumn time, that is, in the season fresh berries and fruits, it is better to prepare compotes and juices from fresh products, but dried fruits are more suitable for the winter-autumn period, when the body does not have enough fresh vitamins.
A drink made from dried berries and fruits will be a great addition to. Dried fruits are the owners of valuable vitamins, minerals and, therefore, not only the compote itself will be useful, but also the fruits from which it is prepared. For expectant mothers, it is better and tastier to cook compotes from a mixture of different fruits.
How to cook, recipe number 1:
- Sort dried fruits and rinse under running water.
- Fill cold water and leave overnight or at least 4 hours.
- For 1 liter of water, you need to take 200 g of dried fruits, we do not add sugar, so as not to provoke the appearance of the unborn child.
- Next, you need to boil the water and put dried fruits in it, when everything boils again, turn it off and close it with a lid.
- Then cover the compote with a blanket or a warm towel and leave for at least 2 hours. Compote of prunes, dried apricots and raisins should be infused for about 6 hours.
- Then, if necessary, filter the compote through a colander. If there is not enough acidity, you can add a couple of drops lemon juice or put a slice of lemon. For aroma, you can put a leaf of mint or linden in the compote for 10-15 minutes.
If you don't want to wait so long, because you want compote right now, you can use more quick recipe but at the same time a little less useful. In this recipe, the cooking time is shortened due to the fact that the fruits are given to the water. useful material not during the infusion, but during the cooking.
How to cook, recipe number 2:
- We sort out the dried fruits and wash them under running water.
- We put a pot of water on the fire and after boiling, we throw dried fruits into it in the same proportion - 200 g of dried fruits per 1 liter of water. If you nevertheless decide to sweeten the compote with sugar, or fructose, then you can reduce the proportions: for 1 liter of water - 120 g of dried fruit. Add sugar to taste, but if you put dates, bananas or figs in the compote, it will be superfluous.
- Pears and apples are cooked longer than all other dried fruits - 20 minutes, so we throw them first. It will be nice to pre-soak them for the same amount of minutes.
- Prunes and raisins can be cooked in just 5-6 minutes. Prunes can help relieve constipation.
- Cook dried apricots for 10 minutes, leave for 20.
Dried fruit compote when breastfeeding
A nursing mother should not immediately drink dried fruit compote. First, she should try each of its components separately. This will help to identify the child's unwanted reaction to a particular product.
- A nursing mother should not drink dried fruit compote c. This is due to the fact that in the first month the child may develop flatulence and bloating, many fruits only intensify this process.
- Before trying compote, try eating dried fruit in the morning in a scanty amount and see if your child has a reaction by the end of the day. If everything is calm, then the next day you can try the same fruit again and, if the baby is in good condition, drink compote on the third day. More often colic and gas formation cause raisins and dried apricots, while for a two-hour baby's cry, only 1 thing is enough.
- Do not drink prune compote if the child has frequent loose stools or diarrhea.
- You should not add berries and fruits to the compote that cause - citrus fruits, raspberries, strawberries, peaches, mangoes.
- The best option would be a compote from dried apples, bananas, pears.
- You cannot make compote from a mixture of dried fruits, only one type is allowed. This will allow you to understand what exactly is not suitable for the child. Restrictions apply to mothers of babies up to 4 months old, when digestive imperfections may appear, then we mainly pay attention only to an allergic reaction.
- For the first time, the compote should be drunk in the morning (until 11:00) in a volume not exceeding 50 ml, then within 2 days the baby's reaction should be monitored - the absence of rash, colic, bloating, diarrhea. The maximum portion in the future is 200 ml.
- You should not drink dried fruit compote every day. Do not drink more than 700 ml of compote per week.
How to cook, recipe number 3
- Rinse dried fruits and soak in hot water for 30 minutes.
- Pour into boiling water at the rate of 200 g per 1 liter.
- Cook for 30 minutes over low heat.
- If you add sugar, then it is worth boiling for another 5 minutes.
Compote is ready to eat as soon as it cools down to 50 degrees.
Dried fruit compote for babies
- Children can be given from 4-6 months if they refuse juices, since juices are more valuable and healthy products for a child than compotes and fruit drinks until the age of 8 months.
- To prepare compote, children need to choose dried fruits, not candied fruits. Candied fruits are fruits cooked in sugar syrup, they are less useful, and even harmful to a child at this age. Dyes, flavorings, stabilizers are added to candied fruits.
- At the first sample, the concentration should be 2–4 times less.
- The first week of getting used to it is better to give only the liquid part of the compote, then you can add the pulp, chopped in a blender or rubbed through a sieve, into it.
- The familiar fruits from, are introduced first. This means that from 4-6 months you can offer pears and apples, from 7-8 - prunes, black currants, from 10 - dried apricots, raisins, raspberries. You should not prepare compote from a mixture of fruits until the child is used to each separately.
- The maximum daily amount is 180 ml.
How to cook, recipe number 4:
- We do not add sugar to the compote for babies.
- Apples and pears are soaked until soft (45 minutes), then rinsed well under the tap to wash off adhering grains of sand, etc. Soak prunes, dried apricots and raisins for 30 minutes before cooking. Cut prunes and dried apricots into 2-4 slices.
It is better to boil compote for small children so that indigestion does not occur and so as not to get infection. Therefore, first we boil water for 10 minutes, then add dried fruits. For 1 liter of water - 100-120 g of dried fruits. Cook apples and pears for 25 minutes, leave for 2 hours. Cook the rest for 10 minutes, insist the same amount. We do not add sugar, herbs.
From 8 months you can use recipe number 5:
- We sort out dried fruits, rinse, grind and pour over with boiling water.
- Boil water for 10 minutes.
- Pour the dried fruit into a thermos (120 g per liter of water) and pour boiling water over it, let it brew overnight.
Such compote will retain the maximum useful value, 8 hours is enough for the water to take most of the vitamins and minerals from the pulp.
It is good for children to cook compotes in a slow cooker. To do this, it is worth setting a special program for making compote. If not, then turn on the "Extinguishing" mode.
About the correct and tasty dried fruit compote in the program of Yulia Vysotskaya:
The process of making drinks from boiled fruits or berries is simple and affordable. But only if you know how to cook compote according to all the rules, you can count on getting a fragrant, tasty and healthy product. On average, the heat treatment of the composition takes from 5 to 45 minutes, depending on the set of main and additional ingredients.
A product intended for seaming for the winter needs minimal processing (the fruits will have time to brew in hot water and reach the desired state). But to prepare a drink immediately usable, you will have to spend a little more time. And of course, it is important not only how much to cook the compote, but also how to properly prepare and combine its components.
To understand how to cook compote correctly, you should familiarize yourself with a number of universal rules for preparing a drink. They will help you understand the specifics of the approaches, and following them will increase the chances of getting the expected result.
- The easiest way is to prepare a compote consisting of one food group (fruits, dried fruits, berries, vegetables). With the assorted, everything is more complicated. Of course, you can make a delicious product from raspberries and plums or apples and cherries, but you will have to strictly observe the processing time of the components. Otherwise, you will get a composition that looks more like jelly, and in fact, transparency and purity of taste are highly valued in compotes.
- Today, more and more housewives are trying to replace sugar in compotes with honey. In this case, the component must be added to the composition not at the stage of boiling or active cooking, but at the very end of processing. Then useful product will not lose its therapeutic properties.
- If you add dry white wine to a berry drink at the rate of a teaspoon per serving of compote, this will maximize the aroma of raspberries, cherries, cherries, black or red currants.
- It is better to diversify the composition of apples or pears with dried citrus peels. The main thing is not to forget to take them out after cooking so that they do not give bitterness.
- You should not prepare a tonic treat exclusively from frozen fruits or berries. Such dishes usually turn out to be too bland, even if the ingredients are soaked in syrup or blanched. By adding to cherry compote a few slices of fresh apples or halves of plums, it will turn out to completely change the taste of the drink without making significant changes to the recipe.
- To quickly enhance the taste and aroma of a product, add cinnamon, vanilla, cloves, cardamom, ginger or mint to it. These components are allowed to be used not only in the brewing process, but also at the stage of infusion of the drink.
- Even the simplest composition can be closed for the winter, if you add a little more sugar than usual, boil it well and pour it into sterile jars while still hot.
Sometimes chefs add semolina, rice, barley and other cereals to such refreshing drinks. The taste, however, turns out to be an amateur. And if you violate the proportions or make a mistake in the processing technology of the components, you can get porridge with a fruity aroma.
How to cook fruit-based compotes correctly?
Many people think they know how to cook delicious compote from fruits. But when it comes down to it, they don't even get the simplest apple or plum drink. Some note an unpleasant turbidity of the composition, others cannot find the optimal proportions of fruits, sugar and water.
Experienced chefs have compiled a whole list of things that some compote lovers do not take into account:
- Each component needs a specific cooking time. For apples and pears, this is 30-45 minutes, depending on the variety and degree of ripeness of the product. For plums, apricots and peaches, the processing time should be 15-20 minutes. Citrus 10 minutes is enough to give the water most of its juice.
Tip: Few people know that salt reveals the sweetness of fruits and berries. If you add a pinch to the composition of this component, you can make the most of the flavoring properties of plums, pears, apples, apricots and other fruits, even if they are slightly unripe.
- It is better not to remove the peel from the fruit. It contains a lot of useful components, which during heat treatment get into the composition of the drink.
- But the amount of sugar will have to be determined independently. If the recipe allows, then sugar should be added at the very end. This will allow not only adding the optimal volume of the product, but also preserving it in the components useful components unchanged.
- While frozen berries can be used in compotes without defrosting, fruits should at least be rinsed in warm water.
The basic version of making a drink from apples and plums looks like this. We take the components in equal proportions or adjust the ratio based on personal preferences. Remove seeds from apples, cut the fruits into slices. Remove the seeds from the plums, divide the fruit into halves. In a saucepan, boil water, into which we lower the apple slices, cook them for 15-20 minutes, add the plum halves. After another quarter of an hour, we introduce sugar or honey, additional ingredients taste. After that, the product must be insisted in a warm place for no more than half an hour and the compote is ready.
If you want to quickly and without unnecessary hassle cook a composition of apples and cherries, you can use this recipe. We also clean the apples, cut into slices and put them in boiling water. Add a cinnamon stick and cook it all for half an hour. Then we take out the cinnamon and spread the cherry fruits. If they are whole, then pierce the skin of the berries with a needle so that it does not burst. For taste, a little raspberry, lemon juice or currant is often added to such a compote. Cook the mass for another 10 minutes, then add sugar, remove from the stove and serve.
Features of the preparation of berry drinks
Practice shows that it is not enough to know how to cook compote from various berries, you need to be able to combine components, complement them with each other, and, most importantly, take your time. Regardless of what a particular drink consists of, it should be infused within 10-12 hours after being cooked and before serving. You can skip this moment, but then you will not be able to fully reveal the taste. fragrant raspberries, almost neutral gooseberries, juicy cherries and other fruits. There is another important nuance - if the seeds do not get out of the berries, they should be pricked with a needle or a toothpick so that they do not fall apart during processing.
The following compotes are especially popular among homemade drinks:
- Cherry and black currant. We take fruits in equal amounts, for 1 part of berries we take 0.5 parts of sugar (can be adjusted depending on taste preferences). It is recommended to peel the cherries, sprinkle with half the sugar. We also pour the currants. We do not mix the components so that the berries do not burst and are not damaged. After an hour of infusion, we combine the workpieces in a saucepan, fill with water and set on fire. We wait for the composition to boil, reduce the heat to a minimum and cook the product for no more than 10 minutes. Pieces of fresh fruit, such as oranges or plums, can be added to the ready-made compote.
- Cherry and raspberry. For 1 part of the berry mixture, take 1 part of sugar or a little less. If time permits, cherries and raspberries should be boiled separately, for 10 minutes for each product. Strain the raspberry broth through cheesecloth, squeeze the berries. Mix the juicy mass with cherry broth, add sugar and boil it all for another 2 minutes. In the finished product, you can put several whole raspberries for beauty or pieces of fresh fruit.
If you have to deal with frozen foods, it is best to throw them in boiling water without defrosting before. But the duration of heat treatment should be increased by 5-7 minutes.
Rules for cooking dried fruit compositions
Dried fruits suitable for making compotes include not only the usual raisins, dried apricots and prunes. If desired, a delicious drink can be made from barbed cherries, slices of pears and apples, and many other berries and fruits. It is thanks to the availability of such components that it becomes possible all year round prepare fortified drinks without using off-season or frozen ingredients.
Just before starting the manipulations, you need to learn the following:
- First, the components should be thoroughly rinsed under warm running water. After that, it is recommended to scald them with boiling water and soak them for half an hour in warm boiled water.
- To prepare 1 liter of a delicious drink, 100 g of dried fruits and a tablespoon of sugar are enough.
- The cooking time of the product is no more than 30 minutes under the lid. The finished compote is removed from the heat and insisted at room temperature until it cools completely.
- It is recommended to introduce spices and additional components into such a composition at the last stage of product preparation, i.e. before infusion.
Compotes can be cooked not only on the stove, but also in a multicooker and even a bread maker. True, only when the composition is openly boiled, it turns out to be rich, but not stagnant, due to which its pure taste is preserved.