The advantage of apple compotes is that they retain a large amount of nutritious and useful elements. In order for the compote to be successful, the freshest and most beautiful apples should be selected for it, best of all sour varieties. Even a little immature will do.
Ingredients:
- 500-600 g fresh apples
- 1 cup of sugar
- 1.5-2 liters of water
Preparation:
1. Apples must be thoroughly washed, cored, cut into slices (each apple is about 6-8 pieces).
2. Fill a saucepan with water, put on fire and bring to a boil.
3. To maximize the preservation of the beneficial substances contained in apples, it is recommended to add one part of sugar to the water immediately, and the second part only after boiling.
4. So that the apple slices do not have time to turn black, while the water boils, you should fill them with slightly salted water. Or add a little citric acid to the water. And before cooking, they will need to be rinsed well.
5. As soon as the water boils, you will need to put chopped apples into the pan, add sugar, stir. And bring to a boil over medium heat.
6. If fresh apples with thin skin are used, then it will be enough to bring the compote to a boil, and then remove the pan from the heat. Do not lift the lid yet - let the compote infuse.
7. But if the apples are tough, then bring the compote to a boil and cook over medium heat for 15-20 minutes. Then also remove from heat and let it brew under a closed lid.
8. You can drink compote both warm and chilled. It keeps well for 1-2 days in the refrigerator.
