Figs, a sweet oriental guest of Russian cuisine, are perfect for making compotes. Some can be stored for a long time, and some can be prepared quickly and immediately served.
It is necessary
-
- For fig compote:
- Any amount of figs;
- sugar at the rate of 400 g of sugar per 600 ml of water;
- storage jars.
- For fig compote
- raisins
- dried apricots and prunes:
- 100 g dried figs;
- 50 g dried apricots;
- 50 g seedless raisins;
- 50 g pitted prunes;
- 2 tablespoons sugar;
- 2 tablespoons dry red wine.
- For fig compote with port and mint:
- 500 g figs;
- 700 ml red port;
- 4 lemons;
- 50 g sugar;
- 20 g fresh mint.
- For fig compote with almonds:
- 350 g figs;
- 1/2 cup apricot nectar
- almond extract;
- some almonds for decoration.
Instructions
Step 1
Fig compote
Choose slightly unripe fruits for the compote - ripe and soft berries will boil during sterilization. Rinse the selected berries, remove the stalks. Blanch for 10 minutes in about 80% water. Prepare sugar syrup - take 400 g of sugar and 600 ml of water per liter. Heat it up to 80-90 degrees. Dry the berries, put in jars and cover with syrup. Cover the jars with sterile lids. In a saucepan, heat the water to 70 degrees, then put the jar there, bring the water to a boil and sterilize each jar for 12-20 minutes, depending on the volume of the jar. Compote is suitable for long-term storage in a cool, dark place.
Step 2
Compote with figs, raisins, dried apricots and prunes
Mix all dried fruits and fill with two glasses of water. Add sugar, stir, cook for about 30 minutes. Then pour in the wine in a thin stream, remove from heat, cool and serve. Compote can be stored for several days in the refrigerator in a tightly sealed container.
Step 3
Fig compote with port and mint
Soak washed figs in cold water until tender. Pour it over with port, put on fire and simmer for about an hour over low heat. Squeeze juice from lemons, add sugar to it. Cook until all the sugar is dissolved. Add finely chopped mint to this syrup, mix. Add syrup with figs in port. Stir, refrigerate and serve. Do not store this compote for a long time.
Step 4
Fig compote with almonds
Wash the figs, cut off the tails. Place in a ceramic bowl, fill with half a cup of apricot nectar, cover and refrigerate overnight. In the morning, add a couple of drops of almond extract to the figs, pour the mixture into a saucepan and heat for 5 minutes over low heat. Then place in cups and sprinkle with crushed almonds. Compote is not intended for storage.
