In some countries, compote is a fruit dessert, syrup in such delicacy dense. In Russian cuisine compote is cooked from a large amount of water with addition of dried fruits, berries, fruit, sugar – the drink saving from thirst and filling reserves of useful substances as a result turns out. That compote turned out the most tasty, it is necessary to know some rules of its preparation.
Water for compote has to be qualitative – key or filtered. If dried fruits and the frozen mixes are used, it is possible to lower them in cold water, fresh berries and fruit need to be boiled in the boiling water that they quickly gave juice, having kept at the same time a maximum of useful properties.
For preparation of compote it is possible to use any kind of sugar, including reed. If to add honey, then drink under the name узвар will turn out. Honey needs to be used only high quality, adding it already to the cooling-down drink to taste.
Fruit and berries can be a basis of compote, they can be fresh, frozen or dried. In some recipes it is possible to meet vegetables – a rhubarb, squash, carrots, pumpkin.
For giving of taste and aroma add spicery (carnation, mint, a melissa, vanilla, nutmeg), wine or fruit juices to drink. Spices, as a rule, add literally in a minute until ready some compote.
How to cook compote
Compote can be cooked with boiling and without. For a start it is necessary to prepare berries and fruit. It is desirable to cut firm fruits small pieces, and soft – larger size. Berries are usually put whole.
For a start it is necessary to dissolve sugar in boiled water, then it is necessary to fill in with ready syrup a compote basis, and after boiling to cook several minutes. Ready compote needs to be removed from fire and to cool.
That in compote there was a maximum quantity of vitamins, fruit can be not boiled, and just to fill in them syrup and to leave to infuse for the night.
Home-made compote: some cunnings
1) For preparation of compote the frozen berries doesn't need defrosting, it is enough to throw of them into hot syrup.
2) For preservation of vitamins B compotes often add a little citric acid.
3) If fruit or berries very sour, it is possible to add a salt pinch that excess acid left to compote.
4) Traditionally add cinnamon that it turned out more saturated to taste and fragrant to apple compote.
5) At the room temperature it is possible to store compote several days and to prolong an expiration date, drink can be frozen and stored in the freezer up to 1 month.