Stewed apricots

Apricot compote incredibly tasty and fragrant. Prepare it for the winter no problem: prepare compote is very simple, buy fruit in season can be in any market, or in the store. Procure a must, because apricots on domestic shelves are not long.

Stewed apricots are cooked either with whole berries, or with the halves of which remove seeds. Taste of stewed fruit is slightly different, and each version has its fans. You can tint the compote, adding a little red or blue fruits: cherries, strawberries, plums, raspberries.

Choose to compote dense, not too ripe fruit, so they do not fall apart and not spoil the beauty. Add a slice of lemon compote, the taste will be richer. If you do not like to be sterilized, you can add banks citric acid.

Sami apricots in the winter can be used for fruit salads, decorating cakes, pie fillings.

Recipe apricot compote

3-liter jar take a pound of apricots and 1.5 cups of sugar. Washed thoroughly with each fruit, remove twigs, culling ugly and soft fruit. We cut the apricots in half and remove seeds. Boil syrup: sugar pour 2.5 liters of water, bring to a boil and cook for five minutes over low heat.

Sterilize the bank over the steam for five minutes, spread it apricots, pour the hot syrup. Roll up, roll over, wraps a blanket, wait until cool. Storing them.

If you add a little twist to the gelatin, a thick, jelly-like juice, which is very fond of children. For this purpose, a small amount of warm water Fan the quarter sachet gelatin, then dissolve it in the syrup.

Videoretsept apricot compote