Plus apple compotes is that in them a large number of nutrient and useful elements remains. That compote was good, for it it is necessary to select the freshest and beautiful apples, it is the best of all than sour grades. Even a little immature will approach.
Ingredients:
- 500-600 g of fresh apples
- 1 glass of sugar
- 5-2 liters of water
Preparation:
1. Apples need to be washed up, removed carefully at them a core, to cut on segments (each apple – approximately on 6-8 parts).
2. Fill a pan with water, put on fire and bring to the boil.
3. As much as possible to keep the useful substances which are contained in apples it is recommended to add one part of sugar to water at once, and the second – only after boiling.
4. That apple segments didn't manage to turn black while water begins to boil, it is necessary to fill in them with slightly added some salt water. Or to add to water of a little citric acid. And before cooking they will need to be washed out well.
5. As soon as water begins to boil, it will be necessary to put the cut apples in a pan, to add sugar, to mix. And on average fire to bring to the boil.
6. If fresh apples with a thin skin are used, then compote will be to bring to the boil enough, and then it is necessary to remove a pan from fire. The cover shouldn't be lifted yet – let compote will infuse.
7. And here if apples rigid, then compote it is necessary to bring to the boil and on average fire to boil within 15-20 minutes. Then also to remove from fire and to allow to infuse under the closed cover.
8. It is possible to drink compote both warm, and cooled. It is perfectly stored within 1-2 days in the fridge.