Compote is the drink made from berries and fruit. It turns out in the course of their cooking or when flooding by boiled water. In hot summer months surely it is worth making compote as it perfectly satisfies thirst and is one of the most useful soft drinks. Process of its preparation is very simple, and any is capable to cook for himself tasty drink.
Instruction
1. You will be able to use dried fruits or a frozen berries also in winter time. Apples, pears, apricots, plums, peaches and any berries will be ideal for compote. You shouldn't take for preparation of drink of grenades, persimmon, bananas, a quince. For improvement of its taste it is possible to add orange or lemon crusts which are put during cooking to any compote and are taken out from the cooled-down drink.
2. Preparation of fruit for compote consists in their cutting to approximately identical size. Large are cut more small, small is larger. Also when cutting the hardness of fruits is considered. Berries are put in compote by whole. If all fruit which you made are sweet, then it is worth balancing taste, having added a little acid. For this purpose best of all the frozen cranberry, a kislitsa, currant, a gooseberry and cherry will approach. At their absence it is possible to use a lemon.
3. Preparation of compote requires the steel or enameled pan on 3–5 liters. A quarter of its volume is filled with the fresh berries and fruit prepared for cooking. Then to taste sugar is added. Standard norm of sugar – about 150 grams on each liter, but it is always possible to correct this figure, being guided by taste and acidity of the berries and fruit used for preparation of compote. The pan is filled to top with water and is put on average gas.
4. It is necessary to cook compote, sometimes stirring slowly with it, time of cooking depends on ingredients. For example, pears and apples cook about half an hour, other fruit – about 15 minutes. Fruits have to become pulpy, but remain whole, not boil soft. The made compote can be drunk also right after preparation, but most strongly its gustatory qualities are shown 10–12 hours when it finally cools down later, and fruit will become impregnated with a sugar syrup.
5. It is even simpler to make compote from a frozen berries. The glass of sugar is added to a 5 liter pan with water, and water is brought to the boil. A frozen berries gets enough sleep in the boiling water, and water has to begin to boil again. Then compote cooks within 5 minutes on weak fire. After that the pan is covered and cleans up aside for 30 minutes. Compote is cooled and if desired is filtered.