Sweet east guest of Russian cuisine - a fig - perfectly is suitable for preparation of compotes. Some of them can be stored long, and some can be prepared quickly and at once to give on a table.
It is required to you
- For compote from a fig:
- Any quantity of a fig;
- sugar at the rate of 400 g of sugar on 600 ml of water;
- banks for storage.
- For compote with a fig
- raisin
- dried apricots and prunes:
- 100 g of dried figs;
- 50 g of dried apricots;
- 50 g of raisin without stones;
- 50 g of a pitted dried prune;
- 2 tablespoons of sugar;
- 2 tablespoons of dry red wine.
- For compote from a fig with port wine and mint:
- 500 g of a fig;
- 700 ml of red port wine;
- 4 lemons;
- 50 g of sugar;
- 20 g is fresher than mint.
- For fig compote with almonds:
- 350 g of a fig;
- 1/2 cups of apricot nectar;
- almond extract;
- it is a little almonds for ornament.
Instruction
1. Compote from an inzhiravyberita for compote slightly immature fruits – ripe and soft berries will boil soft at sterilization. Wash out the selected berries, destem. Blanch within 10 minutes in water with the temperature about 80%. Prepare a sugar syrup – on liter take 400 g of sugar and 600 ml of water. Heat it to 80-90 degrees. Dry berries, lay out in banks and fill in with syrup. Cover banks with sterile covers. In a pan warm water to 70 degrees, then put to bank there, bring water to the boil and sterilize each jar of 12-20 minutes, depending on volume banks. Compote is suitable for long-term storage in the cool dark place.
2. And a chernoslivomvsa dried fruits mix compote with a fig, raisin, dried apricots and fill in with two glasses of water. Add sugar, mix, you cook about 30 minutes. Then a thin stream pour in wine, remove from fire, cool and give. It is possible to store compote several days in the fridge in densely closed ware.
3. Compote from a fig with port wine and a myatoyvymachivayta the washed-out fig in cold water until it becomes soft. Fill in it with port wine, put on fire and you cook about an hour on slow fire. Squeeze out juice of lemons, add to it sugar. You cook until all sugar isn't dissolved. Add small chopped mint to this syrup, mix. Add syrup with a fig in port wine. Mix, cool – and it is possible to give. You don't store this compote long.
4. Fig compote with a mindalemvymoyta a fig, cut off tails. Put in a ceramic bowl, fill in with a half of a cup of apricot nectar, cover and put in the fridge for the night. Add couple of drops of almond extract to a fig in the morning, pour mix in a saucepan and warm up minutes 5 on weak fire. Then spread out on cups and strew with pounded almonds. Compote isn't intended for storage.