Stewed fruit

60 g apples

60 g pears

60 g dried apricots

50 g raisins

60 g prune

150 g sugar

citric acid - a pinch

1.1 l water

Dried fruit loop through, disassemble by species, as they have different terms of cooking. Large apples and pears cut into slices. Fruit rinse with warm water.

In a saucepan add water, bring to a boil, put the sugar, dissolve with stirring and bring to a boil again. In this first boil syrup apples and pears for 20 minutes, then add the dried apricots and prunes and cook for another 10 minutes, then enter the raisins and cook for another 4-5 minutes. At the end of cooking to enhance flavor, add citric acid.

Ready compote cool to 10 � C and soak for 10-12 hours.

Serve in cups or bowls, evenly distributing the fruits and berries.