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How to cook dried fruit compote?

Reading time - 3 minutes.

Dried fruit compote is the most popular at all times. Still, the fertile season flies by instantly, and winter lasts a long time. Those who have summer cottages, depending on the climate, harvest apples, pears, apricots, plums, etc. themselves. But in stores, both dried fruits themselves and various "compote mixtures" are available year-round. The principle of preparation for all dried fruit compotes is the same. For 2 liters of water, add 2 tablespoons of sugar and 200 grams of dried fruit (3 full palms). With dietary nutrition in cases of gastrointestinal diseases, the compote can be made a little less liquid: put the same 300 grams in 3 liters of water and, if possible, without sugar (you can add honey to the cooled compote). Choose dried fruits without preservatives at all so that there is no chemical aftertaste in the finished drink. And also any dried fruit should be washed under water. The saucepan is put on fire and the dried fruit is simmering for 40 minutes. But the preparation of compote ends not with boiling, but with infusion. The compote should cool completely under a tightly covered lid - then it is ready for serving. Serve compote from dried fruits carefully: not everyone loves berries, therefore, if possible, check with eaters whether to serve compote with berries - or just a drink. If with berries, serve a spoon with the compote. And if without berries, then strain the compote better.