How to cook compote
The general principle is that fruits or berries are boiled in water with the addition of sugar so that the taste of the fruit is boiled into water and a delicious drink is obtained. For example, to cook apple compote, you need to take apples, for each kilogram - 5-7 tablespoons of sugar and 3 liters of water. Peel the apples, cut into 6 pieces. Pour water into a 5-liter saucepan, add sugar, bring to a boil, cook over low heat for 10 minutes. Leave covered for 10 minutes. Drink warm or chilled, store in the refrigerator. This makes quite a lot of drink and some fruit - just for a cooling drink.
Another case: compotes are boiled to obtain an edible dessert - for example, apricots, strawberries and many other fruits are not boiled in compote at all and are laid out in bowls for eating, the importance of drinking in this case is secondary. As a rule, compotes with a predominance of the proportion of fruits are prepared for the winter, because in the summer there is nothing tastier and healthier than eating them fresh.
How to prepare compote for the winter
To prepare compote for the winter, it is enough to lay the jars and lids under steam and screw them tightly. Additionally it is possible, but not necessary:- the sugar rate increases, because sugar is a preservative;
- citric acid in powder is added to the syrup (for a 3-liter jar - a teaspoon of powder without a slide);
- the fruits are poured into jars with boiling water, and then the water is poured from the jars into a saucepan and syrup is cooked on its basis - this syrup is poured into the jars again.
- the jars together with the compote are sterilized - they are placed in a saucepan covered with a towel, on a quiet fire - for 15 minutes.
To preserve the greatest benefits, the fruits are not boiled, but only poured with boiling water for a while. And to make the compote sweet, boiling water is drained after infusion and syrup is cooked on its basis.
Dried fruit compote (from drying)
For 1 kilogram of dried fruit, 5 liters of water, 4 glasses of sugar, lemon juice, 4 tablespoons of sweet almonds.Rinse dried fruits, cover with hot water, add sugar and cook for 50 minutes. Put the finished fruit in a glass, pour over the strained syrup, sprinkle with finely chopped almonds. Refrigerate.
When boiling dried fruit compote, keep in mind that apples and pears are boiled for the longest time - 45 minutes, so they are first put into the syrup to boil. Dried apricots and prunes are boiled for 15 minutes, they are put in the second turn. Cook the raisins for 5 minutes, so put it last.
Berry compotes
Cherry compoteStrawberry compote
Red currant compote
Cherry plum compote
Raspberry compote
Strawberry compote
Gooseberry compote
Cranberry compote
Raspberry and currant compote
Gooseberry and currant compote
Grape compote
Hawthorn compote
Cherry compote
Rowan compote
Lingonberry compote with apples
Apple and orange compote
Oranges and lemons compote
Apple and rosehip compote
Cranberry and apple compote
Viburnum compote
Sea buckthorn compote
Fruit compotes
Apricot compoteApple compote
Pear compote
Peach compote
Ranetki compote
How to cook plum compote
Apple and pear compote
Plum and apple compote
Orange compote
Dried fruit compotes
Dried apricot compotePrune compote
Dried apricots and raisins compote
Other compotes
Zucchini compoteRhubarb compote
Compote mixes
the most delicious combinationsApple and grape compote
Apple and cherry compote
Cherry and currant compote
Apricot and apple compote
Apple and blackberry compote
Pear and plum compote
Cherry and raspberry compote
Cherry and strawberry compote
Strawberry and currant compote
Apple and raspberry compote
Fusofacts
Compote is a dessert soft drink made from fresh, dried, canned or frozen fruits, berries, vegetables, boiled in sugar syrup.
Citrus peels give a pleasant aroma to compote, but they must be removed from the compote after boiling. In the compote of frozen fruits and berries, you should add a little fresh fruit, citric acid. The drink will become more aromatic thanks to a pinch of spices: zest, vanilla, cinnamon, cloves, ginger, but it is important not to overdo it with them. For nutritional value and density, you can put cereals in the compote: rice, semolina, barley.
You can add honey to the compote, replacing sugar with it. Honey should be put at the very end of cooking, so as not to subject it to strong heat treatment - so honey will not lose its beneficial properties. If you add a little salt to the compote - at the end of the knife - the sweetness of the drink will increase, as the salt reveals the sweetness of fruits and berries.
By the way, the word "compote" itself has roots in French. French chefs were the first to cook compotes and it is still a common dessert in France. Nowadays, fruit puree is often sold in stores called compote. In Russia, until the 18th century, they also brewed a drink from fruits and berries - pears, apples, prunes, plums, raisins, but it was called uzvar or broth. It was served on Christmas Eve. The name "compote" got into the Russian language in the 18th century from the French language (meaning "compose, fold") and stuck.
In the film "Operation Y" and other adventures of Shurik "there is a scene with a compote, which later became widely known. During a lunch break at a construction site, the hero of Alexei Smirnov, a brawler Fedya, seeing that he was not given the third dish - compote, exclaimed: "And the compote?" When he was given a compote, and the policeman watching him left, Fedya poured vodka into the compote, put in a straw, making an alcoholic cocktail from the drink.
