How to cook the right berry compote. Various compotes

A fairly common method is to boil fruits and berries in ready-made syrup. The amount of sugar in the compote depends on the degree of acidity of the fruit. On average, 1 liter of water will use 150-200 g of sugar. Then we prepare compotes in different ways depending on the type of berries and fruits:

• Wash pears, apples, quince, remove seeds and cut into slices. Then cook for 6-8 minutes;
• Cut the plums in half, remove the seeds, put the halves in hot syrup, bring to a boil;
• We sort out the cherries, cherries, gooseberries, remove the stalks, then put them in syrup and bring to a boil;
• We sort out the dried fruits, wash them, first put the pears in the syrup, cook for a few minutes, then the apples, cook for a few more minutes. Lastly, add dried apricots, raisins and prunes;
• We sort out the raspberries and strawberries, wash them carefully, put them in vases and fill them with warm syrup.

These compotes are best served well chilled.

You can prepare compotes in another way by boiling the fruits in water and adding sugar to taste.

To cook this compote, it is better to use dried apples, pears, dried apricots, raisins, and prunes. For 1 glass of compote you will need 20 g of dried fruits and 2 teaspoons of sugar. Dried fruits should be sorted before cooking, since each type will be cooked separately. Then rinse thoroughly in warm water, draining it 3-4 times. First, pour hot water over apples and pears, add sugar and cook until soft, 25-30 minutes.

After adding prunes, you can add apricots and dried apricots. Cook for another 10 minutes. Lastly, add the raisins. This sequence will preserve the maximum amount of nutrients.

Dried fruit compote will be even tastier if you add fruit juice or lemon or orange zest to it. The finished compote should brew properly. To do this, you need to cool it and leave it overnight.

How to properly cook frozen berry compote

To prepare this compote, it is better to take different types of berries. For 0.5 kg of frozen product you will need ½-1 tbsp. sugar, 2-2.5 liters of water and fresh lemon zest to taste. By the way, the cooking pan should be a three-liter enameled pan.

Dissolve sugar in boiling water. Then lay out the berries without defrosting them first. Add the zest and, bringing to a boil, cook for 5 minutes. Then turn off the heat and leave the compote for another 30 minutes. The finished compote can be cooled and served.

Fresh strawberries, raspberries, red and black currants are best suited for making compote. Moreover, it is better to choose a combination of sour and sweet berries.

Before cooking, the berries should be washed and an enameled pan with a capacity of 3-5 liters should be selected. Fill the pan with water, leaving room for the berries, bring to a boil and add sugar to taste and depending on the type of berries, from 3 to 10 tbsp. spoons You can add a clove bud, raspberry or cherry sprigs to boiling water. By the way, if you add lemon balm or mint, as well as zest, to the compote as a flavoring, you should do this after adding the berries, at the end of cooking.

We take enough berries to fill ¼ of the pan, put them in boiling water in portions and quickly. Once all the berries are laid out, cover the pan with a lid and turn off the heat under the pan. The drink should brew under the lid until completely cooled.

Compote... What do you associate it with? That's right, with summer and a most aromatic drink that quenches thirst and satiates. But this unique drink is appropriate not only at the time of ripening of various berries and fruits. The winter diet of families of thrifty housewives, like the summer one, is super varied and simply fabulous.

After all, they are used to preparing not only desserts with fruits and berries. Having enjoyed the freshness of the fruits, they strive to store more for the winter, and they do not disdain stores, where one or another fruit and berry can always be found.
There are a lot of compote recipes. But they are almost all the same - fresh, frozen or dried berries, and that's it. There are many win-win options for this tasty and healthy drink, which in summer and winter will add variety to your menu and fill you with vitamins, invigorate and lift your spirits.

Subtleties of making compotes?

Fresh fruit compote

We used to call it differently. Uzvar. It was the French who, having infected us, supplanted this name for traditional tasty and healthy Russian drinks with their compote.

What is used to make compotes? Any fruits and vegetables.

Including, not only fresh, but also:

• Frozen.
• Dried.
• In the form of jam.

Did you know that compotes are even made from zucchini, pumpkin or carrots? But today we will focus on interesting recipes. By the way, you can prepare compotes not only from berries and fruits, but also from vegetables - zucchini, carrots, pumpkins and others, but this topic deserves special attention.

By picking berries or fruits from the garden or buying them at the market from summer residents, you can, of course, do a lot of tasty and interesting things with them. Cooking compote is one of the best solutions, because in summer such a healthy drink perfectly restores the water balance in the body, giving, in addition to quenching thirst, the most pleasant emotions.

Remember: It is better to cook compotes in advance - 10-12 hours before serving. During this time, the drink “infuses” - the taste and aroma of berries and fruits are fully revealed, which have time to be well saturated with sugar syrup.

Nectarine compote with cardamom

By themselves, they can be either sweet or sour. Hence the amount of sugar. If you come across small or large nectarines, everything is individual here too. To add some flavor, I added some refreshing and invigorating cardamom. By the way, cardamom has other beneficial qualities!
Photo of nectarine compote

Ingredients:

• Nectarine – 100 g
• Cardamom – 1 star
• Sugar - to taste
• Water – 1 glass

We prepare a delicious compote from nectarines and

If you cook peach compote with pits, its taste will be even more unique. But since I had nectarines, I washed them and took out the seeds. Having divided the nectarines into halves, I decided to cut them into small slices - this way they would cook faster and the vitamins would be preserved more reliably.

Step 1. Nectarine slices

I boiled water and poured it over the nectarines, bringing it to a boil.

Step 2. Pour boiling water

After turning off the heat, I boiled the peaches for about 5 minutes and added sugar to taste. About 5 minutes later I sent the cinnamon here on the tip of the knife. I didn't bother to strain it. So with nectarines, I poured the compote into a glass, slightly cooling it. By the way, you can remove them and use them for pies and other purposes.

Compote of plums, raisins and lemon

It is difficult to find a healthier drink, especially for those who have digestive problems. Although this drink, properly prepared, will please everyone. Tasty, healthy and easy to prepare, prune compote is indispensable for any meal.

Compote of plums, raisins and lemon

Ingredients:

• Fruits – 5-6 pcs.
• Raisins – 1 tbsp.
• Lemon - thin slice
• Sugar - to taste
• Water – 1 glass

How to properly prepare compote from plums, raisins and lemon

Wash the plums and raisins thoroughly. By the way, raisins can be lightly soaked in water before cooking. After all, fresh plums do not require prolonged cooking.

Step 1. Raisins

Pour slices of pitted plums with cold water and, bringing to a boil, cook them in company with raisins for about 5 minutes. At the end, add a thin slice of lemon directly to the compote. Strain and add sugar to taste. When it dissolves, turn off the heat and drink this unique drink hot in winter and chilled in summer.

Step 2. Plums and raisins

What, the fruits can be returned to the compote. If they are infused right in the cup, the compote will look even more appetizing, and its taste will become even more intense. Then take them out - it will turn out to be a good dessert if you add... Well, that's another recipe.

Fresh apple compote

Yes, apple compote. But not quite ordinary. After all, there are different varieties of one of the most popular components. Some can be simply brewed, while others require something that will enhance the taste of the drink and make it more aromatic and healthier.

Apple compote

Ingredients:

• Apple – 1 pc.
• Orange peel – 1 pc.
• Cinnamon - to taste
• Sugar - to taste
• Water – 1 glass

Making a simple compote from fresh apples

As soon as the water boils, put the orange peel there; if it is dried, add fresh orange peel at the very end of cooking. In 2-3 minutes you need to deal with the apples. I like to chop apples finely, i.e. into slices, because large pieces, boiled, will not look very attractive.

Step 1. Apple slices

So, cook the slices (peeled from seeds, peel or with such) by pouring boiling water over them. Do not cook for more than two to three minutes. This way, the vitamins will be better preserved, and the apples will not spread right in the cup (although everything depends on the variety!). Add sugar to taste a minute before adding the cinnamon stick to the pan. Pour into cups hot, which is ideal in cold weather, or chilled, choosing an orange peel and a stick.

Step 2. In a saucepan

Dried fruits compote

Which ones? And this is at your discretion. Even if you didn’t have time to dry everything you grew yourself, it doesn’t matter. In the store you can choose high-quality bags with pleasant and useful contents. Moreover, such an uzvar will consist of not one, but several fruits. Well, if you dilute it all with something, it will be tasty and unusual, just like in a restaurant. Especially if you decide not to drink it, but to eat it with a spoon!

Dried fruits compote

Ingredients:

• Dried fruits (mixture) – 50 g
• Juice – 50 ml
• Sugar - to taste
• Honey - to taste
• Water – 1.5 cups

Making the most delicious dried fruit compote

Dried fruits are a product that needs careful examination for garbage and all sorts of insects and their waste products. So let’s look through everything and wash it.

Step 1. Dried fruits

And then fill them with clean water, hold them for a while until the water boils. As soon as this happens, cook the compote over a small fire, because dried fruits require longer cooking. The water will boil away in these 20 minutes, and just a glass will remain. A minute before turning off, add the sugar and, as soon as it dissolves, remove the pan from the stove. The compote will be very thick. Pour into a plate and eat as a first course! Superb meal, I must say.

Frozen chokeberry compote

They drink it in cold weather, cool weather, and hot weather. This is such a healthy and tasty treat, a very original drink for any time of year. It's easy and simple to prepare. Indeed, in some situations there is no need to add sugar, but limit yourself to some spices and then season with something sweet.

Rowan compote

Ingredients:

• Chokeberry - 1-2 handfuls
• Mint – 1-2 leaves
• Water – 1 cup
• Sugar - to taste
• Honey - to taste

Preparation of vitamin compote from chokeberry

Since I didn’t have fresh chokeberries, but frozen ones, I didn’t have to take any special steps to prepare them. After all, I did this at the freezing stage. But still, I examined this beauty so as not to miss anything unnecessary.

Step 1. Prepare chokeberry

Let's boil the water. Let's send the berries into it. Let them simmer for a short time. After all, when infused, they will fully share both taste and color. At the very end, I put mint (there was no fresh mint, only dried), because rowan, by itself, is not so fragrant. I always strain the compote, because the berries are tart if you bite into them. Therefore, having squeezed everything I can out of it, I put it on a plate, pouring honey over it. A bite with compote - beauty!

Step 2. Berries and honey

What you need to know about making compotes?

• Compotes are prepared from various fruits and berries, with or without seeds. The compote made from grapes, and especially from dark varieties, is incredibly tasty. But keep in mind that it is better not to try to make anything from pomegranate, bananas, persimmons, quinces. Unless you use them as a supplement.
• Each fruit taken to prepare homemade compote must be whole and beautiful in appearance.
• Don’t skimp on berries or fruits – the more there are, the richer they turn out! But even here, remember moderation.
• You cannot digest the fruits during cooking, otherwise they will not only lose their vitamins, but also lose their shape and look unappetizing. Apples are boiled for up to 10 minutes (depending on the variety), plums - up to 15, raspberries and blackberries - 2-3 minutes, cherries are boiled for 5-7 minutes.
• Hard and large fruits are cut smaller, and soft and small fruits are cut larger, but berries are not cut.
• The presence of very sweet berries can be smoothed out with something sour (berries or lemon juice, etc.).
• Sugar is added to taste. You don’t have to put it in at all, as, for example, in a compote with chokeberries - the rich drink is unique. But there are standard proportions, depending on the acidity and sweetness of the products (a liter of water - 150-200 g of sugar).
• Do not add sugar directly to the compote if you do not intend to serve it with fruit. After straining the uzvar, add syrup or honey.
• To make “boring” compotes, like apple compote, play differently, they add spices, wine, juice, citrus peels, honey, thyme, rosemary, lemon balm, etc.
• Frozen berries do not need to be washed or soaked. It is better to sort them dry and cook for a short time.

As you understand, I have not shared recipes for cloudy and shapeless drinks in terms of color that would be associated with kindergarten drinks. Homemade compote brewed with love will be like this not only with the participation of famous fruits and berries.

After all, you can combine them with each other, improve the taste and aroma by adding your favorite spices, for example, cinnamon sticks, cardamom and grated, and whole stars, mint and other aromas.

Experiment by combining not only spices, but also different fruits and berries, as well as their condition, i.e. type of storage. And then the winter compote evenings will be very pleasant!

Compote has been familiar to all of us since childhood; it is tasty and very healthy. Thanks to the many varieties of the drink, any gourmet can find an option to suit his taste. It’s not difficult to remember how to cook compote and prepare it yourself.

Compote

The familiar word “compote” appeared in Russia in the 18th century. It comes from the French language and originally meant “fruit puree.” Visiting foreign chefs prepared compote with a minimal amount of liquid and served it as a dessert. In Rus', a drink similar to modern compote was called vzvar, or uzvar. It was considered a festive dish and was an infusion of dried fruits with a lot of grounds. It was not boiled, but brought to a boil and cooled.

Today compote is a drink made from berries, fruits, vegetables and even cereals boiled in water with added sugar. The last ingredient is optional. It is better to drink compote cold, as as it cools it acquires a richer taste.

There are many different recipes, but the key points for preparing the drink are the same:

• Main ingredients. These are berries, fruits, vegetables or cereals. Fruits can be fresh, frozen, dried or canned. If only sweet ingredients are used, then it is advisable to balance the taste and add sour ones, for example, lemon, cranberries, currants.
• Preparation. Fresh fruits are washed and removed from leaves and stems. Peeling and removing seeds is not necessary, it all depends on the specific recipe. It is customary to cut large and hard fruits and vegetables smaller, soft ones - larger, and leave the berries whole. Dried fruits need to be soaked in advance. Leave frozen ingredients at room temperature for 10-20 minutes to thaw a little, but not defrost.
• Water and sugar. The amount of water depends on the number of fruits: the pan should be filled ¼ with fruits, berries or vegetables and ¾ with water. The amount of granulated sugar in recipes is indicated approximately. The average ratio of sugar and water is 150 grams per 1 liter.
• Cooking time. It depends on the fruit, dense ones cook longer, soft ones faster. The most persistent ones, apples and pears, take 30–40 minutes, others – 10–20 minutes. If a mixture is used for compote, then it is better to boil strong fruits, such as apricots and apples, in sugar syrup in advance, and put soft ones in a boiling drink at the end. You cannot cook the compote for too long, otherwise the fruits will lose color, shape, taste and vitamins. The softest berries, such as strawberries and raspberries, can not be boiled, but placed in cups and poured with the prepared syrup. Sometimes boiling water is added to fruits and berries, especially dried ones, and infused.
• Supplements Vanilla, honey, cinnamon, lemon and orange zest, red wine and more are often added to the compote. The zest must be added during cooking and removed after the drink has cooled. If frozen ingredients were used to prepare the compote, then you can add citric acid, fresh fruits, zest or spices to enhance the taste and aroma.

It is better to cook the compote 10–12 hours before serving. Then the fruits will have time to soak in the syrup, and the broth will be saturated with flavoring and aromatic substances.

Fruit and berry compote

Compote is made from any fruit and berries. The most commonly used are apples, peaches, plums, pears, strawberries, cherries, apricots, raspberries and others. Persimmon, pomegranate, banana and some others are considered unsuitable, but you can find original drink recipes using them.

Compote of fresh berries and fruits

This compote is most popular in summer and autumn, when local fresh fruits and berries appear in stores. The drink invigorates and restores strength. A few simple recipes will help you remember how to properly cook compote from fresh fruits and berries.

Apple compote

• Water – 2 liters, it is better to use filtered or bottled;
• apples – 500–600 grams;
• sugar - approximately ¾ cup, the amount depends on how sour the apple variety is.

Wash the apples, divide each into 4-8 parts, be sure to remove the core. Take water into a saucepan, boil it, add sugar, apples, and you can add cinnamon. Boil everything again and cook until the apples are soft for about 15 minutes. In this case, it is necessary to reduce the fire. Cover the finished drink with a lid and leave for 2-4 hours.

Cherry compote

• Water – 2 liters;
• cherry – 500 grams;
• sugar – 10 tablespoons;
• vanilla sugar - to taste.

Wash the cherries and remove the pits. Pour water into a saucepan, add vanilla and regular sugar, and boil. Place the berries in a saucepan, boil again and cook for 10 minutes, reducing the heat. Cover the resulting compote with a lid and leave to cool.

Compote of frozen berries and fruits

Before starting work, you need to pay attention to the preparation of berries and fruits. You cannot defrost them; berries and fruits will lose a lot of juice and turn into porridge. It is better to keep delicate ingredients at room temperature for 10-15 minutes, and then rinse with cold water. The drink should be brewed over low heat.

Strawberry compote

• Water – 3.5 liters;
• strawberries – 500 grams;
• sugar – 150 grams.

Leave the berries on the table for 10 minutes, rinse. Boil syrup using sugar and water. Carefully place the strawberries in it, boil, and cook for no more than 2-3 minutes. You can add lemon juice and zest. The drink will acquire a pleasant citrus aroma and sourness. Leave the finished compote for 0.5–1 hour. The cooled drink can be strained if desired.

Fruit and berry compote

• Water – 2 glasses;
• frozen fruits and berries - 500 grams, for example, plums, blackberries, cherries, strawberries, raspberries;
• sugar – ¾ cup.

This recipe does not require cooking, so most of the vitamins contained in fruits and berries are preserved.

Wash the fruits and place them in cups. Boil the syrup. Additionally, you can add wine, liqueur or cognac to it, about 5 ml per serving. Cool the finished syrup and pour it over fruits and berries in cups.

Dried fruits compote

Dried fruits are healthy and tasty, and compote made from them is a real medicine for the human digestive system. In order to preserve the positive properties of the ingredients, you need to remember how to properly cook dried fruit compote.

Dried fruits usually include not only fruits, but also berries: dried apples, cherries, pears, dried apricots, raisins, prunes, rose hips and others. When choosing ingredients for compote, it is better to buy them separately rather than in a mixture. Since they have different cooking times, it is better to add them to the pan one at a time: first pears and apples, then dried apricots and prunes, and finally raisins.

Compote for children

• Water – 2.5 liters;
• dried fruits – 300–400 grams;
• sugar – 1 glass, but it’s healthier to take less.

Sort dried fruits, rinse, soak in warm water for 15 minutes. Pour water into a saucepan and boil. Add apples and pears, cook for 20 minutes, add the remaining dried fruits, cook for 5 minutes. Add sugar last, stir and cook for 10 minutes.

Cover the resulting compote and leave for 10–12 hours.

Compote for adults

• Water – 5 liters;
• dried fruits - 1 kilogram, for example, apples, prunes, pears, dried apricots and raisins;
• sugar – 4 cups;
• wine – 1 glass, semi-sweet red, can be replaced with the juice of 1 lemon;
• almonds - 4 tablespoons, sweet, finely chopped.

Wash dried fruits. Pour boiling water over apples and pears, add sugar and cook for 30 minutes. Add prunes and dried apricots, cook for 10 minutes. Lastly add raisins and wine and cook for 5 minutes.

Cool the drink. Place fruit in cups, pour syrup, sprinkle with almonds.

Compote of canned berries and fruits

As a rule, such compotes are brewed in summer and autumn, and consumed in winter and spring. The main condition for a quality drink is sterilization and tightness. Fruits and berries must be clean, without dents or rot.

Peach compote

• Water;
• peaches – ripe, preferably firm;
• sugar – 400 grams for every liter of water.

Wash the peaches and sterilize the jars. Place the fruit in the jars, tightly, but without pressing. It is better to use whole peaches with pits. If desired, you can cut the fruits, remove the seeds and place the halves. More fruit will fit, but they will be looser and may fall apart.

Pour as much water into the jars as will fit. Pour it into a saucepan, add the required amount of sugar, and boil the syrup. Carefully, so as not to scald yourself, pour boiling syrup over the peaches, cover them with lids, top with a towel or napkin and leave for 20 minutes. Pour the syrup back into the pan, boil and pour over the fruit a second time, drain again and pour over the third time, roll up the jars. Cover the resulting canned food with a warm blanket and leave to cool.

This compote is almost ready to eat. The hostess just has to open the jar, put the fruits and berries into cups and pour the syrup. To enhance the taste and aroma, you can pre-boil the syrup with sugar and lemon juice and then cool. You can add zest to hot liquid, and wine or liqueur to cold liquid. The original taste is obtained by mixing several types of canned fruits.

Vegetable compote

To prepare vegetable compote, carrots, rhubarb, pumpkin, and beets are used. As a rule, the drink is brewed from a mixture of vegetables and fruits.

Rhubarb compote

• Water – 3 glasses;
• rhubarb – 300 grams, peeled;
• sugar – 1 glass;
• cinnamon – ½ teaspoon, can be replaced with the zest of 1 lemon.

Cut the rhubarb into pieces. Boil the syrup. Add cinnamon or zest, rhubarb, and cook for 5 minutes.

Pumpkin compote

• Water – 5 glasses;
• pumpkin – 300 grams, peeled;
• apples – 2 pieces, Antonovka;
• sugar – ½ cup;
• prunes, dried apricots, raisins - 1 handful each;
• cinnamon - to taste.

Slice pumpkin and apples. Make syrup from water, sugar and cinnamon. Add dried fruits, cook for 10 minutes, pumpkin, cook for 5 minutes, add apples last and cook until the fruits are soft.

I propose to immediately dot the i’s and understand one very important thing: homemade compote- this is not that cloudy, slightly brown liquid that you were fed in kindergarten, and not that brew of unknown origin that is offered in most catering establishments. Moreover, I can safely say and even bet that if you say that you don’t like the hero of the topic, then you simply haven’t tried properly cooked, tasty, homemade compote!

The word "compot" came into Russian from French - initially it was there that compote, a clear drink from fresh berries and fruits, was brewed. In Rus', at about the same time, they were actively preparing uzvar (brew) - a drink made from dried apples, pears and plums.

In my family, compotes are traditionally a winter drink: it is very pleasant on a snowy, frosty day to drag a jar of almost black cherries from the cellar, open the lid and inhale the aromas of summer... However, even on the ringing days of June, hot July and imposing August compotes are served no less joy: a cool drink, a couple of ice cubes, a beautiful glass, a slice of lemon.... Here it is, happiness! If you don't already know how to cook compote correctly, we offer you 10 proven tips and recommendations.

1. If you think that compote can be made from substandard berries and fruits, you will never cook a truly delicious homemade compote. Slightly crushed berries, slightly dented fruits - yes, but spoiled, not fresh, sour and about to go bad, it’s better to use them for jam (if not throw them away), but cook compote correctly need from good raw materials.

2. Berries and fruits must be washed and placed in a saucepan, then filled with cold water. The proportion may vary depending on your taste, I take 3 parts water and 1 part berries (fruits), and, as a rule, I strive for proportions 2:1. Don't be greedy and take less than the specified amount - you won't get a compote, but a weakly flavored drink that won't bring any joy.

3. Don't believe when they tell you that compote needs to be boiled 15 minutes (or - oh, horror! - even more). When the water boils, reduce the heat to low, let simmer with the lid closed for about 3 minutes and turn off. After steeping, the compote will become the most delicious, incredibly aromatic and maximally rich.

4. Don't add sugar directly into the pan with fruits and berries - they will absorb the sweetness, and not much will be left for the drink. Unnecessary extravagance! When the compote has infused, strain it and then dilute it with the required amount of sugar syrup. In order not to “play” with the syrup, I initially cook the compote a little more concentrated than required by the available amount of berries and fruits, and then dilute it with a glass of well-sweetened water.

5. In my opinion, it tastes better cherry compote does not exist! If you add a sprig of mint to the berries in a saucepan, you will get an absolutely unreal drink - full, filling, multifaceted and very voluminous. I’m not sure that such epithets are appropriate in relation to compote, but they actually reflect its properties very well.

6. Apple compote by itself is a very boring thing, however, in the company of orange peels or tangerine skins, you get a completely different drink - bright and characteristic!

7. Despite the fact that strawberries are bright and tasty berries, strawberry compote it usually comes out a little empty, so it’s better to cook a mixed compote - strawberry-raspberry, strawberry-blueberry, strawberry-currant.

8. If at hand no fresh berries or fruits, you can always cook compote from frozen raw materials. There is no need to defrost anything first.

9. Any compote is possible additionally flavor, adding various herbs and spices to the pan. Here are some ideas:

Zest of oranges or lemons;

Mint, lemon balm, lemongrass;

Thyme, rosemary, lavender;

Allspice;

Cinnamon and vanilla;

Cognac or rum.

10. Compote is possible cook almost anything, which is growing, and here are some ideas for you:

Strawberries and wild strawberries;

Gooseberry;

Red and black currants;

Cherries and sweet cherries;

Plums, cherry plums, apricots and peaches;

Pears and apples;

Grape;

Sea ​​buckthorn;

Rowan, viburnum, lingonberry, cranberry.

In addition, excellent compotes (uzvars) are made from all kinds of dried fruits.

Well, I offer several promised recipes for homemade compote. The proposal is valuable because the articles give different methods for preparing compote and, by changing fruits or berries, you can, in fact, using these instructions, prepare completely different drinks.

Children usually love it - it turns out to be unobtrusive, non-provocative, background, soft and sincere. The most important thing about it is the smell: it is mind-blowing!

The recipe is valuable because as a result of simple manipulations you can get two things: actually, the compote itself (and from apricots it is incredibly tasty, aromatic and simply magical!) and soft fruits, which are very cool to wrap in yeast dough and prepare filled buns.

First time term "compote" began to be used in France. However compote recipe was known in Rus' long before this term came into use. How to cook compote our ancestors knew for a long time. In Rus' compotes They were called intoxications. In Ukrainian dried fruits compote That’s what it’s called - uzvar. This name comes from the verb “brew”. It is in brewing that the traditional dried fruit compote recipe. The point is that such compote do not cook, but only bring to a low boil - “boil”. Now you won't be at a loss how long to cook dried fruit compote. Following this ancient recipe benefits of dried fruit compote the greatest, because vitamins and other beneficial substances are preserved almost completely in the drink. Such dried fruit compote You definitely need to let it brew. That's what they do dried apple compote , dried apricot compote , prune compote , raisin compote. Compotes made from a mixture of dried fruits are healthy and tasty, for example, compote of prunes and dried apricots. Dried fruit compote recipe will be very useful for those who want to lose weight, because calorie content of dried fruit compote is small and amounts to approximately 60 Kcal per 100 g of drink. A similar cooking technology is also used frozen berry compote: frozen berries placed in glasses are simply poured with hot syrup.

Compotes for the winter prepared a little differently. To do this, they are boiled, and then sterilized, rolled into jars and preserved. This technology was invented at the beginning of the 19th century by the French chef Nicolas Appert, who won a competition to supply Napoleonic army. It is thanks to him that today we know not only how to cook compote, but also how to preserve it in winter. Compotes for the winter are one of the most common types of preparations. Oh, how nice it is to open some fragrant food in winter berry compote: rosehip compote, strawberry compote, cranberry compote, cherry compote, blackcurrant compote. Compote from oranges, tangerine compote And lemon compote. Compote can also be prepared from some vegetables, for example this rhubarb compote.

Compote most often prepared with sugar syrup. It should be remembered that each type of fruit and berry requires syrup of varying strength. For example, blackcurrant compote, red currant compote, cherry compote And strawberry compote prepared with 60% syrup; pear compote, cherry compote, apple compote, grape compote - 30%.

Compotes are made from a wide variety of fruits and berries: cherry compote, sweet cherry compote, blackcurrant compote, red currant compote, apricot compote, peach compote, plum compote, gooseberry compote, raspberry compote, cherry plum compote , dogwood compote... But the most common, perhaps, is apple compote. Wherein, how to cook apple compote Not every housewife knows. The most delicious fresh apple compote obtained from sweet and sour varieties of apples. For apple compote It is better to choose strong, ripe, but not overripe or green fruits. Soft apples will quickly fall apart, and unripe apples do not yet have sufficient taste and aroma. No less popular pear compote prepared according to the same principle as apple compote, however sterilize pear compote it takes longer because pears contain less acid than apples.