In winter and spring, when there are few fresh fruits, and those that are available are imported and there are few useful substances in them, the supply of vitamins can be replenished from dried fruits. Dried fruit is a sweet and satisfying product that contains carbohydrates, B vitamins, magnesium, iodine, iron, potassium, necessary for the body, helps to strengthen the immune system and maintain health. And also from dried fruits a very tasty old drink is obtained, which retains all valuable properties - compote.
Instructions
Cooking dried fruit compote is easy enough. It will require a mixture of dry berries or fruits - you can buy it, or you can prepare it yourself in summer or autumn. You can also use one type of dried fruit, such as pears or apples.
Cook dried fruit compote according to the rules
The drink is brewed at the rate of 400 g of dried fruits in equal proportions (raisins, prunes, dried apricots, pears, apples) for 3-4 liters of water and 2 glasses of sugar (you can also add citric acid at the tip of a knife). First, sugar is added to the boiling water, after its dissolution - dried fruits.
Before that, dried fruits need to be sorted out, large cut, be sure to rinse in warm water several times (they can be soaked in cold water for 15 minutes beforehand). In a mixture of dried fruits, different types are laid out separately - they have different cooking technologies. It is necessary to cook dried fruit compote correctly, taking into account these technologies.
For example, pears and apples are boiled for about half an hour, only after that apricots, dried cherries, dried apricots and prunes are added to the compote - the cooking time for them is 10-12 minutes, raisins are boiled for no more than 5 minutes, so they are added at the very end of cooking. If you prepare compote in this way, dried fruits will retain their beneficial substances, will not boil over, and the drink will acquire a pleasant color and aroma. Dried fruit compote should be transparent, moderately sweet with a slight sourness.
How to make compote tastier
Cooking dried fruit compote is deliciously easy if you observe the readiness time of each type. But you can make the drink even tastier and more refined. To do this, fruit juices, lemon or orange zest, cloves, cinnamon are added to the compote - they are added last, like citric acid.
The finished compote is left to cool and infuse for about 30 minutes, and its taste becomes brightest every other day.
Many housewives recommend pouring boiling water over dried fruits for a couple of minutes before cooking, and only then rinse with cool water.
If sweet apples are put in the compote, then you can put less sugar, and if dried apricots - then more, because they are sour.
