Compote can be prepared from one kind of fruit or a mixture. Compote use fresh, frozen and dried fruit.
Compote of fresh apples or pears
Peeled apples cut (each for 6-8 pieces) and remove them from the core. To Peeled apples are not darkened, they need to put cooking in cold water, slightly acid, citric acid. Pour sugar in a saucepan, pour 2 cups hot water, put sliced apples in a slow boil and simmer for 10-15 minutes (depending on the variety of apples), until apples are soft. In the finished compote to put zest of lemon, orange or cinnamon. If the compote is prepared from ripe apples Anton, then boil them do not need - enough to bring to a boil. Compote of fresh pears is prepared well, but sugar (depending on sweetness of pears) can take less. Cook compote for 10-15 minutes. If the pears are ripe, the fruit compote enough to bring to a boil. Ready compote to cool and pour into small bowls. At 500 grams of apples or pears - 3 / 4 cup sugar.
Fresh apricot compote or discharge
Apricots and plums rinse in cold water to make them lengthwise incisions and remove the bones. Pour sugar in a saucepan, pour 2 cups hot water, stir, put fruit and boil. At 500 g apricots or plums - 3 / 4 cup sugar.
Compote of fresh peaches
Peaches deleted in boiling water. After 2-3 minutes remove them from the water, remove skin, cut the fruit in half and remove pits. Pour sugar in a saucepan, fill it with 2 glasses of hot water, stir, put peaches and bring to a boil. Then remove the pan from the heat and put vanilla. At 500 g peaches - 3 / 4 cup sugar.
Compote of fresh apples and Vishnu
Vishnu rinse in cold water, free from bones and put on a plate. Cherrystone pour 2 glasses of hot water, boil and drain through a sieve into the pan juices. In the resulting juice Pour the sugar, stir, put peeled and sliced apples and cook at slow boil for 10 minutes, until apples are soft. Then add the cherry compote and bring to a boil. At 300 g and 200 g apples cherries - 3 / 4 cup sugar.
Compote of fresh apples and Mandarin
Mandarins cleaned, separated into cloves and put on a plate. With tangerine peel cut white flesh, and the upper layer (peel), cut into small pieces in the form of straw, and boiling in a teapot, cast away on a sieve. Pour sugar in a saucepan, fill it with 2 glasses of hot water, stir, put peel, peeled and sliced apples and cook at slow boil 10 minutes, until apples are soft. Cooled apples and slices of mandarin put in small bowls and pour syrup. At 250 g of apples and mandarin 4 - 3 / 4 cup sugar.
Quince compote
Quince peel and seeds and cut into slices, pour cold water in which to add citric acid. Put on the fire, bring to a boil, add sugar and cook until soft. The finished quince remove from heat and cool. If you wish, this compote can aromatize lemon zest or lemon juice or white grape wine. At 250 grams quinces - 120 g sugar, 2 tbsp. spoons of wine, lemon peel or lemon juice or citric acid to taste.
Canned Fruit Compote
Compote canned fruit - apples, pears, peaches, apricots, cherries, and others - before serving, have only expanded in small bowls, with large fruit such as apples, pears should be cut into slices, then pour syrup. To improve the taste of the syrup compote recommended canned fruits previously deposited in a saucepan, add sugar to taste and, if required, lemon juice or citric acid, all of which boiled and cooled. In the hot syrup for flavor can add zest and lemon or orange, and cold - a little wine (port, Madeira, nutmeg), or liquor. Ready compote can also be mixed, such as peaches with greengage, apples with plums, apricots with cherries, etc.
Fresh apricot compote or discharge
Apricots and plums rinse in cold water to make them lengthwise incisions and remove the bones. Pour sugar in a saucepan, pour 2 cups hot water, stir, put fruit and boil. At 500 g apricots or plums - 3 / 4 cup sugar.
Compote of fresh peaches
Peaches deleted in boiling water. After 2-3 minutes remove them from the water, remove skin, cut the fruit in half and remove pits. Pour sugar in a saucepan, fill it with 2 glasses of hot water, stir, put peaches and bring to a boil. Then remove the pan from the heat and put vanilla. At 500 g peaches - 3 / 4 cup sugar.
Compote of fresh apples and Vishnu
Vishnu rinse in cold water, free from bones and put on a plate. Cherrystone pour 2 glasses of hot water, boil and drain through a sieve into the pan juices. In the resulting juice Pour the sugar, stir, put peeled and sliced apples and cook at slow boil for 10 minutes, until apples are soft. Then add the cherry compote and bring to a boil. At 300 g and 200 g apples cherries - 3 / 4 cup sugar.
FROM DRIED FRUIT COMPOTE
Dried fruit 2-3 times washed in warm water, select the apples and pears, put in a saucepan, cover with 4 cups of cold water and slowly boil to cook 25-30 minutes. After this the pan put the remaining fruit and berries, add the sugar and continue cooking another 5 minutes. At 200 g of dried fruit (mixture) - 1 / 2 cup of sugar.
Compote Frozen Fruit and berries
Frozen fruit or fruit (plum, cherry, strawberry, raspberry, etc.) can be used to prepare compote as well as fresh, with no cooking, they do not require. Frozen fruit should be rinsed with cooled boiled water, put in bowls mixed with berries and pour pre-cooked and cooled syrup. To prepare the sugar syrup diluted 1,5-2 glasses of water and allow rolling boil. To improve the taste of syrup is recommended to add a little wine (port, nutmeg, etc.), liquor or brandy. At 500 g of frozen fruit - 3 / 4 cup sugar.
COMPOTE prunes
Prunes 2-3 times washed in warm water. Pour sugar in a saucepan, fill it with 2,5 cups of hot water, stir, put the prunes and cook at low boil until tender 15-20 minutes. The same is prepared compote of dried apricots, but when cooking it just enough to bring to a boil. At 200 g dried prunes - 1 / 2 cup of sugar.
COMPOTE prunes, raisins and dried apricots
Prunes, raisins and apricots washed 2-3 times with warm water and lay down on a plate. Pour sugar in a saucepan, pour its 3 cups of hot water, put the prunes and cook for 15 minutes at slow boil. After that, put apricots, raisins and cook for another 5 minutes. If you prune too dry, it is recommended pre-wet it in warm water. At 50 grams of dried apricots, prunes 100 grams, 50 grams of raisins - 1 / 2 cup of sugar.
Compote of fresh apples or pears
Peeled apples cut (each for 6-8 pieces) and remove them from the core. To Peeled apples are not darkened, they need to put cooking in cold water, slightly acid, citric acid. Pour sugar in a saucepan, pour 2 cups hot water, put sliced apples in a slow boil and simmer for 10-15 minutes (depending on the variety of apples), until apples are soft. In the finished compote to put zest of lemon, orange or cinnamon. If the compote is prepared from ripe apples Anton, then boil them do not need - enough to bring to a boil. Compote of fresh pears is prepared well, but sugar (depending on sweetness of pears) can take less. Cook compote for 10-15 minutes. If the pears are ripe, the fruit compote enough to bring to a boil. Ready compote to cool and pour into small bowls. At 500 grams of apples or pears - 3 / 4 cup sugar.
Fresh apricot compote or discharge
Apricots and plums rinse in cold water to make them lengthwise incisions and remove the bones. Pour sugar in a saucepan, pour 2 cups hot water, stir, put fruit and boil. At 500 g apricots or plums - 3 / 4 cup sugar.
Compote of fresh peaches
Peaches deleted in boiling water. After 2-3 minutes remove them from the water, remove skin, cut the fruit in half and remove pits. Pour sugar in a saucepan, fill it with 2 glasses of hot water, stir, put peaches and bring to a boil. Then remove the pan from the heat and put vanilla. At 500 g peaches - 3 / 4 cup sugar.
Compote of fresh apples and Vishnu
Vishnu rinse in cold water, free from bones and put on a plate. Cherrystone pour 2 glasses of hot water, boil and drain through a sieve into the pan juices. In the resulting juice Pour the sugar, stir, put peeled and sliced apples and cook at slow boil for 10 minutes, until apples are soft. Then add the cherry compote and bring to a boil. At 300 g and 200 g apples cherries - 3 / 4 cup sugar.
Compote of fresh apples and Mandarin
Mandarins cleaned, separated into cloves and put on a plate. With tangerine peel cut white flesh, and the upper layer (peel), cut into small pieces in the form of straw, and boiling in a teapot, cast away on a sieve. Pour sugar in a saucepan, fill it with 2 glasses of hot water, stir, put peel, peeled and sliced apples and cook at slow boil 10 minutes, until apples are soft. Cooled apples and slices of mandarin put in small bowls and pour syrup. At 250 g of apples and mandarin 4 - 3 / 4 cup sugar.
Quince compote
Quince peel and seeds and cut into slices, pour cold water in which to add citric acid. Put on the fire, bring to a boil, add sugar and cook until soft. The finished quince remove from heat and cool. If you wish, this compote can aromatize lemon zest or lemon juice or white grape wine. At 250 grams quinces - 120 g sugar, 2 tbsp. spoons of wine, lemon peel or lemon juice or citric acid to taste.
Canned Fruit Compote
Compote canned fruit - apples, pears, peaches, apricots, cherries, and others - before serving, have only expanded in small bowls, with large fruit such as apples, pears should be cut into slices, then pour syrup. To improve the taste of the syrup compote recommended canned fruits previously deposited in a saucepan, add sugar to taste and, if required, lemon juice or citric acid, all of which boiled and cooled. In the hot syrup for flavor can add zest and lemon or orange, and cold - a little wine (port, Madeira, nutmeg), or liquor. Ready compote can also be mixed, such as peaches with greengage, apples with plums, apricots with cherries, etc.
Fresh apricot compote or discharge
Apricots and plums rinse in cold water to make them lengthwise incisions and remove the bones. Pour sugar in a saucepan, pour 2 cups hot water, stir, put fruit and boil. At 500 g apricots or plums - 3 / 4 cup sugar.
Compote of fresh peaches
Peaches deleted in boiling water. After 2-3 minutes remove them from the water, remove skin, cut the fruit in half and remove pits. Pour sugar in a saucepan, fill it with 2 glasses of hot water, stir, put peaches and bring to a boil. Then remove the pan from the heat and put vanilla. At 500 g peaches - 3 / 4 cup sugar.
Compote of fresh apples and Vishnu
Vishnu rinse in cold water, free from bones and put on a plate. Cherrystone pour 2 glasses of hot water, boil and drain through a sieve into the pan juices. In the resulting juice Pour the sugar, stir, put peeled and sliced apples and cook at slow boil for 10 minutes, until apples are soft. Then add the cherry compote and bring to a boil. At 300 g and 200 g apples cherries - 3 / 4 cup sugar.
FROM DRIED FRUIT COMPOTE
Dried fruit 2-3 times washed in warm water, select the apples and pears, put in a saucepan, cover with 4 cups of cold water and slowly boil to cook 25-30 minutes. After this the pan put the remaining fruit and berries, add the sugar and continue cooking another 5 minutes. At 200 g of dried fruit (mixture) - 1 / 2 cup of sugar.
Compote Frozen Fruit and berries
Frozen fruit or fruit (plum, cherry, strawberry, raspberry, etc.) can be used to prepare compote as well as fresh, with no cooking, they do not require. Frozen fruit should be rinsed with cooled boiled water, put in bowls mixed with berries and pour pre-cooked and cooled syrup. To prepare the sugar syrup diluted 1,5-2 glasses of water and allow rolling boil. To improve the taste of syrup is recommended to add a little wine (port, nutmeg, etc.), liquor or brandy. At 500 g of frozen fruit - 3 / 4 cup sugar.
COMPOTE prunes
Prunes 2-3 times washed in warm water. Pour sugar in a saucepan, fill it with 2,5 cups of hot water, stir, put the prunes and cook at low boil until tender 15-20 minutes. The same is prepared compote of dried apricots, but when cooking it just enough to bring to a boil. At 200 g dried prunes - 1 / 2 cup of sugar.
COMPOTE prunes, raisins and dried apricots
Prunes, raisins and apricots washed 2-3 times with warm water and lay down on a plate. Pour sugar in a saucepan, pour its 3 cups of hot water, put the prunes and cook for 15 minutes at slow boil. After that, put apricots, raisins and cook for another 5 minutes. If you prune too dry, it is recommended pre-wet it in warm water. At 50 grams of dried apricots, prunes 100 grams, 50 grams of raisins - 1 / 2 cup of sugar.
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