Compote of fresh berries and fruits

In summer, when ripe berries and fruits, they are many, and especially for truckers, one of the main products in the summer diet. Cakes, pies, desserts, cakes - all preparing large quantities and often, when the height of the season. In this article we will talk about cooking compote of fresh fruits and berries.

In Russia, drinks, which were prepared from a mixture of fruits and berries called stewed fruit, but eventually the French word пїЅcompoteпїЅ superseded this title. Compotes, along with such sbiten and kvas, referred to as traditional drinks of our cuisine, tasty and they often appear in our diet, especially in summer when vitamin drinks so refreshing way, giving a pleasant mood and alertness.

Used for the preparation of stewed fruit can be almost any fruit and vegetables fresh, frozen or dried. We are today, on the eve of the season, will tell about the preparation of the drink is made with fresh seasonal fruits and berries.

By the way, prepare compote can be not only of fruits and berries, and vegetables - zucchini, carrots, pumpkins and others, but this topic deserves special attention.

Features cooking compote of fresh berries and fruits

Fruit drinks can be prepared from the pears, apples, apricots, plums, peaches, pitted, from any berries, but the pomegranate, banana, quince and persimmon for the preparation of the drink will not fit. The most delicate and important point - the cooking berries and fruit: it is very important they do not digest them to keep in shape and have not lost contained in the composition of nutrients. In general, the cooking time depends on the fruit and vegetables to be used:

• Apples need to cook, like pears, about half an hour;
• Plums cook for about 15 minutes;
• Raspberries and blackberries preferably not boil, and pour the hot sugar syrup cooked;
• Cherry compote cook as usual: just boil cherry stones, and this berry is filled with underwire cooked syrup;
• For cooking, berries and other fruits are usually sufficient for 10-15 minutes.

However, all of the above - a recommendation that every woman can comply or not comply in its sole discretion. Some people prefer for a brighter flavor, for example, raspberry compote, still a little berry boil thoroughly, someone makes a compote of cherries as a whole, not dividing seed and pulp of berries - all a matter of personal preference. Relatively frequently observed only following rules:

• Before cooking compote large and solid fruit cut into smaller, soft or small - bigger and berries boiled whole.
• When cooking compote of sweet fruits and berries their sweetness should be balanced by something sour: lemon juice, for example, or acidic fruits (currants, cranberries, gooseberries, oxalis, cherries, etc.). Very good effect on the taste of any compote added to it during cooking orange or lemon peel, you want to get a drink at the end of cooking or after cooling.
• Standard proportions of the ingredients for such compote: for 1 liter of water is taken approximately 150g of sugar, which varies up or down depending on the sweetness or acidity of fruits and berries. The liquor or fruit and berries - free, but as a rule, the pan when cooking compote filled into no more than a quarter or a third.

To add a compote of new flavors, you can use spices - cinnamon, cloves, vanilla, etc., as well as wine, port wine, honey, rose petals and others.

Cooking Recipes compote of fresh berries and fruits

Gathering berries or fruits in the garden, or buying them on the market in the summer residents, with them, of course, you can make a lot of tasty and interesting. Cooking compote - one of the best decisions as a healthy beverage in the summer perfectly restores the water balance in the body, giving, in addition to quench their thirst, and even the most pleasant emotions.

Remember: boil compote better advance - for 10-12 hours before serving. During this time the drink "infused" - fully revealed taste and aroma of berries and fruits that are good time to soak in sugar syrup.

Recipe for cooking compote of fresh strawberries

Need: 2l water 400-500g sugar, 4g of citric acid, 600g strawberries.

How to prepare strawberry compote. Berries prepare: remove the stalk, rinse with cold water and pat dry. In a saucepan add sugar, add water, bring to a boil, add the berries and citric acid, boil for 2-3 minutes on low heat, then turn off the stove and cool compote at room temperature to brew before serving.

The recipe of preparation of cherry compote

You will need: 1 liter of water, 500g cherries with stalk, 10 tablespoons sugar.

How to cook cherry compote. Bust berries, removing all wrinkled, rotten, washed, folded into a saucepan, pour water, add sugar and bring to a boil over medium heat, reduce the heat to a minimum and boil compote 10min. Ready compote cool at room temperature and let it brew.

Use ripe cherry compote maroon with elastic flesh. It is best suited for the preparation of a beverage varieties of cherries Sofia and Hungary.

Cooking recipe apricot compote

You will need: 3 liters of water, 500g apricots, 1.5 cups of sugar.

How to prepare compote of apricots. Wash the apricots, each divided in half and remove the pit. Pour the sugar in 2.5 liter of water, bring to a boil and simmer on low heat for 5 minutes, put in a pot apricots, turn the heat off and let compote cool at room temperature and insist 12 hours before serving.

Used to be strong compote, fresh, not overripe apricots.

Recipe for cooking compote of fresh pears or apples

You will need: 500g pears or apples? cup sugar, 2 cups water, citric acid, orange or lemon peel, cinnamon.

How to prepare a compote of apples or pears. Apples or pears peeled, cut into 6-8 pieces, cut the seeds, put in acidic citric acid cold water. Pour sugar into a saucepan, pour 2 cups of hot water, add the sliced apples (without water), boil until tender from 10 to 30 minutes, depending on the variety. Ready to fill compote with cinnamon, lemon peel or orange.

If you are using ripe apples Antonivka, they do not need to boil: you can put them into the already cooked syrup, bring to a boil and immediately turn off the stove. Ripe pears also do not cook, but only bring to a boil. Sugar for pears, depending on their sweetness can take less.

Recipe for cooking compote of red currants

You will need: 1 kg of red currants, 500ml water, 250g sugar, cloves, cinnamon, ginger to taste.

How to prepare a compote of red currants. Rinse berries, to select the most mature, but solid. Pour water into a saucepan, add sugar and bring to a boil, boil for 10 minutes, stirring, add currants. Rearrange the pan in the oven with compote and s