How to cook compote apple

How to cook compote apple

Home-made apple compote – tasty and useful drink. It can be given hot and cooled, to prepare just before the use or to preserve for the future. Compote can be cooked from apples with addition of sugar. However the mixed options with addition of various fruit, berries and spices giving to drink interesting nuances are much more tasty.

It is required to you

  • Fresh apples compote:
  • - 500 g of apples;
  • - 0.5 glasses of sugar;
  • - dried peel of 1 orange or lemon.
  • Apples and guelder-rose compote:
  • - 500 g of apples;
  • - 300 g of berries of a guelder-rose;
  • - 400 7th sugars.
  • The mixed compote:
  • - 600 ml of apple juice;
  • - 2 apples;
  • - 100 g of dried peaches;
  • - 100 g of dried apricots;
  • - half of small pineapple;
  • - 40 g of sugar;
  • - 1 stick of cinnamon;
  • - 2 carnations.


1. idle time compote cooks from apples and sugar. For aroma it is possible to add a little orange or lemon dried peel. Wash up apples, peel them from a thin skin and remove a core. Cut fruits on 6-8 segments. Pour out 2 glasses of water in a pan, add sugar and bring syrup to the boil. Put the cut apples and you cook 5-10 minutes until fruit become soft.

2. Apples with very gentle pulp – for example, Antonovka – it is possible not to cook. Lay out it in the boiling syrup, add an orange dried peel, remove a pan from fire, cover and leave to infuse before cooling. Serve compote warmish or cold together with pieces of apples and a long spoon.

3. Taste juicy apples and guelder-rose compote. juice that fruits didn't darken.

4. Weld syrup from three liters of water and 400 g of sugar. In the boiling liquid lay out apples and a guelder-rose, lower fire and you cook 10-15 minutes. Remove compote from a plate and cool. Give in tall glasses accompanied by freshly baked buns.

5. Sunday the lunch will be suitable for end the unusual compote cooked on apple juice. Fill in dried apricots and dried peaches with water and leave for the night for soaking. Cast away dried fruits on a colander and cut dried apricots halves, and peaches – chetvertushka. Lay out fruit in a pan.

6. Rind fresh pineapple, cut it circles, and after – small pieces. Peel apples from stones and seeds, cut them cubes. Put the cut fruit in a pan, fill in them with apple juice, add cinnamon and a carnation and put on a plate. Stirring slowly, bring mix to the boil, reduce fire, cover a pan. You cook compote of 10-15 minutes to full readiness of fruit.

7. Cool ready compote, pour in a vase for cold fruit punch or a jug with a wide throat. Remove in the fridge for 1-2 hours. Give with a sand cake and a natural yoghourt.

Author: «MirrorInfo» Dream Team