Fresh berry compote recipe. How to cook fresh fruit compote? Fresh currant compote
Treat yourself to a natural and healthy drink all year round - brew compote. This drink does not contain harmful substances for the body, but only benefits and a variety of flavors and ingredients. Compotes are made from all fruits, berries, dried fruits, vegetables, and cereals. Add for aroma and piquant, incomparable taste of spices, citrus fruits and even alcohol. Despite the variety of compote contents, the basis of preparation is the same and simple. It consists of boiling the compote ingredients for 2-30 minutes in sugared water, after which the drink is allowed to brew for about 12 hours to enrich it with a full-fledged taste. Let's prepare several simple versions of compote and learn a few subtleties that are necessary for a high-quality and excellent taste of the drink.
How to cook compote from fresh apples and cherries
- This compote is prepared in the summer or early autumn, when it is possible to buy or collect fresh, juicy apples and cherries on your property.
- For 1 liter of water you will need 300 grams of apples, 300 grams of cherries and 4 tbsp. spoons of sugar.
- First, rinse thoroughly and peel the cores and seeds from the apples. The peel is removed as desired. If a small child will drink the compote, it is better to remove the peel and leave only the pulp. Cut the apples into small pieces or 6-8 slices.
- Then we wash and peel the cherries from stalks and seeds. Cherries are added to the compote either whole or, if desired, cut into pieces.
- Place an enamel pan on the stove and pour water into it. After boiling, add the prepared apples and sugar, reduce the heating intensity of the stove. The compote should bubble slightly over low heat, but not boil away.
- 5 minutes after boiling water with apples and sugar, add cherries to the pan and continue to cook over low heat for 10 minutes.
- Once the compote is cooked, cover it with a lid. The taste of the drink will be richer if you let the compote brew for 11-12 hours. If desired and possible, a couple of hours is enough time for infusion.
How to cook dried fruit compote
- Properly prepared dried fruit compote is a healthy bliss for the digestive system. Since all dried fruits take different times to cook, it is preferable to buy them separately. Dried apples and pears take the longest to cook; it will take less time to cook prunes, dried apricots and dates.
- To prepare 1 liter of compote we need 100 grams. all dried fruits and a small glass of sugar.
- Before cooking, dried fruits need careful preparation. They are sorted, washed well and soaked in warm water for 20-30 minutes. Try to wash each dried fruit separately.
- Bring the water to a boil, add dried apples and/or pears and cook for 20 minutes over low heat. Then add the rest of the dried fruits into the pan, continue cooking for 5 minutes and add sugar. Boil everything for another 10 minutes and let the drink steep under the lid for 10-11 hours.
How to cook compote - tricks
- Compote can be prepared from any frozen berries, fruits and vegetables. To preserve all vitamins, frozen ingredients are not thawed before decoction. It is enough to put them out of the freezer on the table for 10 minutes and then, without waiting for them to completely defrost, pour them into boiling water. The cooking time for compote from frozen berries or fruits will increase by 5 minutes.
- It is important to pour the ingredients into boiling water.
- During the cooking process, berries and fruits should not boil too much, but should bubble slightly on a low heat on the stove.
- For 1 liter of compote, use 800 ml of water, 200 grams of fruit and 1 tbsp. spoon of sugar.
- Instead of sugar, you can use any sweetener: sucrose, fructose, honey, etc.
- Fruits and berries will better impart their sweetness to the drink if, before adding them, add salt to the pan at the tip of a teaspoon.
- The compote will acquire a rich color if the seeds are left in the berries and fruits. The drink will acquire a bright color by adding a couple of drops of lemon juice.
- Some fruits and all berries have tender flesh and therefore boil quickly. Such ingredients are boiled in compote for no longer than 7 minutes. Hard fruits, such as apples and pears, are boiled for 10-15 minutes.
Compote is a natural refreshing drink. Depending on its filling, small children will love the light apple compote, while adults will diversify the flavors with ginger, cinnamon and cloves.
Frozen berry compote - general principles of preparation
Frozen berry compote is a universal drink that can be brewed at any time of the year. To prepare it, take a variety of frozen berries: cherries, strawberries, raspberries, cherries, black or red currants, gooseberries, blackberries, blueberries, sea buckthorn, etc. Compote does not require long cooking, since the boiling process destroys vitamins and nutrients. Typically, frozen berries are placed in sugar syrup and boiled for about five minutes. You can also immerse them in cold water and cook after boiling for 5-6 minutes, then add sugar.
Sugar is used as a sweetener; it can also be replaced with fructose. Sometimes lemon or orange juice or zest of these fruits are added to frozen berry compote for aroma and taste. For spices, you can add vanilla, cinnamon, mint, cloves, nutmeg, cardamom, etc. Sometimes frozen berries are compoted together with fresh apples. You can add a little liqueur, cognac or liqueur to the finished drink - a great option for a party.
Frozen berry compote - preparing food and dishes
There is no need to defrost the berries to prepare the drink, as a lot of juice will be released and, accordingly, a lot of vitamins will be lost. Although in some recipes, frozen berries are placed in a bowl, slightly defrosted and placed in boiling water along with the released juice. But most often the frozen mixture is thrown directly into boiling water or syrup.
From the dishes you will need a large saucepan, a colander, a knife and a cutting board (for the recipe with apples) and clean gauze for straining. The cooled and strained compote is poured into a tall transparent carafe and served in ordinary glasses or wine glasses.
Frozen berry compote recipes:
Recipe 1: Frozen berry compote
This frozen berry compote is cooked in sugar syrup. You can take any frozen berries: cherries, blackcurrants, strawberries or blackberries, or even better - an assortment of frozen berries.
Required ingredients:
- Half a kilo of frozen berries;
- One and a half to two glasses of sugar;
- 2-2.5 liters of water.
Cooking method:
First you need to prepare the sugar syrup for the compote. Take a large saucepan and pour all the sugar into it. Then pour in water and place the pan on the stove. Bring to a boil over low heat, stirring continuously. After boiling, add frozen berries to the syrup. Gently stir the compote, cover with a lid and cook for 10-13 minutes over low heat. You don’t need to cook the compote for a long time, otherwise all the vitamins will be destroyed.
Recipe 2: Compote of frozen berries with lemon
This frozen berry compote will perfectly quench your thirst and refresh you. Lemon gives the drink a slight, pleasant sourness, and if you want a sweeter drink, you can use orange instead of lemon. The berries can be any: cherry, strawberry or currant.
Required ingredients:
- Half a kilo of frozen berries;
- Half or one glass of sugar;
- Water – 2-2.5 liters;
- Lemon (orange).
Cooking method:
Take a large five-liter pan and fill it with water so that it fills 2/3 of the volume. Squeeze the juice from half a lemon into a clean bowl. Boil water in a saucepan. Gradually add sugar and pour in lemon juice. Stir everything vigorously until the sugar dissolves. Let the water boil again and add the frozen berries. After boiling, reduce the heat, cover the pan with a lid and cook the frozen berry compote for no more than 5 minutes. Leave the finished drink to steep for half an hour, then strain into another container and leave to cool.
Recipe 3: Frozen Berry Compote with Cinnamon and Mint
Cinnamon gives the drink a pleasant spicy taste, and mint gives it coolness and freshness. Mint can be taken fresh or dried. Any fruit is suitable for making a drink.
Required ingredients:
- 100-150 g mint (dry or frozen);
- Half a kilo of frozen berries;
- A glass and a half of sugar;
- Two - two and a half liters of water;
- Cinnamon.
Cooking method:
Brew mint with hot water in a saucepan and leave to steep for 8-10 minutes. Place the berries in a clean container and leave to thaw. After 10 minutes, put them together with the juice in mint tea. Add cinnamon and sugar to the mixture and cook the compote for about 10 minutes over medium heat. The cooking time should be judged by the dissolution of the berries. Leave the finished compote of frozen berries to infuse and cool.
Recipe 4: Compote of frozen berries with orange zest
Orange zest gives the frozen berry compote a pleasant bitterness and a fresh citrus aroma. To prepare the drink, it is better to take assorted frozen berries: cherries, currants, blackberries, strawberries, etc.
Required ingredients:
- Frozen berries – half a kilo;
- Orange zest;
- Water – 2.5 liters;
- Sugar – 0.5 – 1 glass (to taste);
Cooking method:
Pour water into a large saucepan, add sugar and bring to a boil. Stir until the sugar is completely dissolved. Then put the frozen berries in the pan and add the orange zest. After boiling again, reduce the heat and cook the frozen berry compote for minutes. Turn off the heat, cover the pan with a lid and leave the drink to cool and infuse. If desired, the cooled compote can be strained.
Recipe 5: Frozen berry compote with fresh apples
This compote of frozen berries and apples can be cooked at any time of the year. In summer, the drink quenches thirst, and in winter it fills the body with vitamins and microelements.
Required ingredients:
- Apples – 3-4 pcs.;
- Mixture of frozen berries – 200 g;
- Half a glass of sugar;
- Lemon juice – 30 ml;
- Water – 3 liters.
Cooking method:
Wash the apples, peel and cut out the seeds. Cut the apples into slices. Fill the apples with water and put on fire. Bring to a boil, add sugar and cook for about 10 minutes. Then put the frozen berries in the pan and pour in lemon juice. Cook the compote for another 10 minutes, then turn off the heat and leave to cool. If desired, the compote can be strained.
Frozen berry compote - secrets and useful tips from the best chefs
To prepare compote with frozen berries, it is not recommended to use aluminum pans, since the acids contained in the berries react with the metal and form compounds that turn into compote. In addition, a drink cooked in such a pan loses a large amount of vitamin C and minerals.
Compote has been familiar to all of us since childhood; it is tasty and very healthy. Thanks to the many varieties of the drink, any gourmet can find an option to suit his taste. It’s not difficult to remember how to cook compote and prepare it yourself.
Compote
The familiar word “compote” appeared in Russia in the 18th century. It comes from the French language and originally meant “fruit puree.” Visiting foreign chefs prepared compote with a minimal amount of liquid and served it as a dessert. In Rus', a drink similar to modern compote was called vzvar, or uzvar. It was considered a festive dish and was an infusion of dried fruits with a lot of grounds. It was not boiled, but brought to a boil and cooled.
Today compote is a drink made from berries, fruits, vegetables and even cereals boiled in water with added sugar. The last ingredient is optional. It is better to drink compote cold, as as it cools it acquires a richer taste.
There are many different recipes, but the key points for preparing the drink are the same:
- Main ingredients. These are berries, fruits, vegetables or cereals. Fruits can be fresh, frozen, dried or canned. If only sweet ingredients are used, then it is advisable to balance the taste and add sour ones, for example, lemon, cranberries, currants.
- Preparation. Fresh fruits are washed and removed from leaves and stems. Peeling and removing seeds is not necessary, it all depends on the specific recipe. It is customary to cut large and hard fruits and vegetables smaller, soft ones - larger, and leave the berries whole. Dried fruits need to be soaked in advance. Leave frozen ingredients at room temperature for 10-20 minutes to thaw a little, but not defrost.
- Water and sugar. The amount of water depends on the number of fruits: the pan should be filled ¼ with fruits, berries or vegetables and ¾ with water. The amount of granulated sugar in recipes is indicated approximately. The average ratio of sugar and water is 150 grams per 1 liter.
- Cooking time. It depends on the fruit, dense ones cook longer, soft ones faster. The most persistent ones, apples and pears, take 30–40 minutes, others – 10–20 minutes. If a mixture is used for compote, then it is better to boil strong fruits, such as apricots and apples, in sugar syrup in advance, and put soft ones in a boiling drink at the end. You cannot cook the compote for too long, otherwise the fruits will lose color, shape, taste and vitamins. The softest berries, such as strawberries and raspberries, can not be boiled, but placed in cups and poured with the prepared syrup. Sometimes boiling water is added to fruits and berries, especially dried ones, and infused.
- Supplements Vanilla, honey, cinnamon, lemon and orange zest, red wine and more are often added to the compote. The zest must be added during cooking and removed after the drink has cooled. If frozen ingredients were used to prepare the compote, then you can add citric acid, fresh fruits, zest or spices to enhance the taste and aroma.
It is better to cook the compote 10–12 hours before serving. Then the fruits will have time to soak in the syrup, and the broth will be saturated with flavoring and aromatic substances.
Fruit and berry compote
Compote is made from any fruit and berries. The most commonly used are apples, peaches, plums, pears, strawberries, cherries, apricots, raspberries and others. Persimmon, pomegranate, banana and some others are considered unsuitable, but you can find original drink recipes using them.
Compote of fresh berries and fruits
This compote is most popular in summer and autumn, when local fresh fruits and berries appear in stores. The drink invigorates and restores strength. A few simple recipes will help you remember how to properly cook compote from fresh fruits and berries.
Apple compote
- Water – 2 liters, it is better to use filtered or bottled;
- apples – 500–600 grams;
- sugar - approximately ¾ cup, the amount depends on how sour the apple variety is.
Wash the apples, divide each into 4-8 parts, be sure to remove the core. Take water into a saucepan, boil it, add sugar, apples, and you can add cinnamon. Boil everything again and cook until the apples are soft for about 15 minutes. In this case, it is necessary to reduce the fire. Cover the finished drink with a lid and leave for 2-4 hours.
Cherry compote
- Water – 2 liters;
- cherry – 500 grams;
- sugar – 10 tablespoons;
- vanilla sugar - to taste.
Wash the cherries and remove the pits. Pour water into a saucepan, add vanilla and regular sugar, and boil. Place the berries in a saucepan, boil again and cook for 10 minutes, reducing the heat. Cover the resulting compote with a lid and leave to cool.
Compote of frozen berries and fruits
Before starting work, you need to pay attention to the preparation of berries and fruits. You cannot defrost them; berries and fruits will lose a lot of juice and turn into porridge. It is better to keep delicate ingredients at room temperature for 10-15 minutes, and then rinse with cold water. The drink should be brewed over low heat.
Strawberry compote
- Water – 3.5 liters;
- strawberries – 500 grams;
- sugar – 150 grams.
Leave the berries on the table for 10 minutes, rinse. Boil syrup using sugar and water. Carefully place the strawberries in it, boil, and cook for no more than 2-3 minutes. You can add lemon juice and zest. The drink will acquire a pleasant citrus aroma and sourness. Leave the finished compote for 0.5–1 hour. The cooled drink can be strained if desired.
Fruit and berry compote
- Water – 2 glasses;
- frozen fruits and berries - 500 grams, for example, plums, blackberries, cherries, strawberries, raspberries;
- sugar – ¾ cup.
This recipe does not require cooking, so most of the vitamins contained in fruits and berries are preserved.
Wash the fruits and place them in cups. Boil the syrup. Additionally, you can add wine, liqueur or cognac to it, about 5 ml per serving. Cool the finished syrup and pour it over fruits and berries in cups.
Dried fruits compote
Dried fruits are healthy and tasty, and compote made from them is a real medicine for the human digestive system. In order to preserve the positive properties of the ingredients, you need to remember how to properly cook dried fruit compote.
Dried fruits usually include not only fruits, but also berries: dried apples, cherries, pears, dried apricots, raisins, prunes, rose hips and others. When choosing ingredients for compote, it is better to buy them separately rather than in a mixture. Since they have different cooking times, it is better to add them to the pan one at a time: first pears and apples, then dried apricots and prunes, and finally raisins.
Compote for children
- Water – 2.5 liters;
- dried fruits – 300–400 grams;
- sugar – 1 glass, but it’s healthier to take less.
Sort dried fruits, rinse, soak in warm water for 15 minutes. Pour water into a saucepan and boil. Add apples and pears, cook for 20 minutes, add the remaining dried fruits, cook for 5 minutes. Add sugar last, stir and cook for 10 minutes.
Cover the resulting compote and leave for 10–12 hours.
Compote for adults
- Water – 5 liters;
- dried fruits - 1 kilogram, for example, apples, prunes, pears, dried apricots and raisins;
- sugar – 4 cups;
- wine – 1 glass, semi-sweet red, can be replaced with the juice of 1 lemon;
- almonds - 4 tablespoons, sweet, finely chopped.
Wash dried fruits. Pour boiling water over apples and pears, add sugar and cook for 30 minutes. Add prunes and dried apricots, cook for 10 minutes. Lastly add raisins and wine and cook for 5 minutes.
Cool the drink. Place fruit in cups, pour syrup, sprinkle with almonds.
Compote of canned berries and fruits
As a rule, such compotes are brewed in summer and autumn, and consumed in winter and spring. The main condition for a quality drink is sterilization and tightness. Fruits and berries must be clean, without dents or rot.
Peach compote
- Water;
- peaches – ripe, preferably firm;
- sugar – 400 grams for every liter of water.
Wash the peaches and sterilize the jars. Place the fruit in the jars, tightly, but without pressing. It is better to use whole peaches with pits. If desired, you can cut the fruits, remove the seeds and place the halves. More fruit will fit, but they will be looser and may fall apart.
Pour as much water into the jars as will fit. Pour it into a saucepan, add the required amount of sugar, and boil the syrup. Carefully, so as not to scald yourself, pour boiling syrup over the peaches, cover them with lids, top with a towel or napkin and leave for 20 minutes. Pour the syrup back into the pan, boil and pour over the fruit a second time, drain again and pour over the third time, roll up the jars. Cover the resulting canned food with a warm blanket and leave to cool.
This compote is almost ready to eat. The hostess just has to open the jar, put the fruits and berries into cups and pour the syrup. To enhance the taste and aroma, you can pre-boil the syrup with sugar and lemon juice and then cool. You can add zest to hot liquid, and wine or liqueur to cold liquid. The original taste is obtained by mixing several types of canned fruits.
Vegetable compote
To prepare vegetable compote, carrots, rhubarb, pumpkin, and beets are used. As a rule, the drink is brewed from a mixture of vegetables and fruits.
Rhubarb compote
- Water – 3 glasses;
- rhubarb – 300 grams, peeled;
- sugar – 1 glass;
- cinnamon – ½ teaspoon, can be replaced with the zest of 1 lemon.
Cut the rhubarb into pieces. Boil the syrup. Add cinnamon or zest, rhubarb, and cook for 5 minutes.
Pumpkin compote
- Water – 5 glasses;
- pumpkin – 300 grams, peeled;
- apples – 2 pieces, Antonovka;
- sugar – ½ cup;
- prunes, dried apricots, raisins - 1 handful each;
- cinnamon - to taste.
Slice pumpkin and apples. Make syrup from water, sugar and cinnamon. Add dried fruits, cook for 10 minutes, pumpkin, cook for 5 minutes, add apples last and cook until the fruits are soft.
No store-bought drink can compare with aromatic homemade compote. Now we will tell you how to cook delicious fruit compote.
Fruit and berry compote
Ingredients:
- apples – 300 g;
- pears – 200 g;
- fresh berries – 300 g;
- sugar – 100 g;
- water – 3 l.
Preparation
First, prepare the syrup - pour water into the pan, put it on the fire, add sugar and bring to a boil. Add apples and pears, cored and cut into slices, cook over medium heat for 15 minutes. After this, add the berries and continue cooking for another 5 minutes. Now turn off the heat, cover the pan with a lid and let the compote brew. You can serve it along with pieces of berries and fruits, or you can strain it first.
Fresh fruit compote recipe
Ingredients:
- apples – 6 pcs.;
- pears – 2 pcs.;
- cherry – 1 glass;
- lemon - half;
- sugar - to taste;
- water – 2.5 l.
Preparation
Peel the apples and pears, remove the core and cut them into 6 pieces. Wash the cherries and remove the pits. Place the fruits in a saucepan, pour in the juice squeezed from half a lemon, water, and add sugar to taste. Bring to a boil and cook for 7 minutes after boiling. Serve chilled.
Frozen fruit compote in a slow cooker
Ingredients:
- mixture of frozen fruits and berries (cherries, raspberries, black currants, plums) – 300 g;
- water – 2.5 l;
- sugar - to taste.
Preparation
Rinse frozen berries and fruits with warm water and place them in a multicooker pan. Pour in water and add sugar to taste. We set the “Stew” mode and the cooking time is 1 hour 10 minutes. After finishing this mode, do not open the multicooker lid, but let it brew for 30 minutes.
Fruit compote with melon
Ingredients:
Preparation
We peel the pear from the core, remove the pit from the peach, and remove the skin and seeds from the melon. Cut the fruit into cubes. Squeeze the juice from the lemon. Bring the water to a boil, add dates, sugar, lemon zest, and spices. Cook for about 2 minutes over low heat. Place the prepared fruits and cook for another 3 minutes. At the very end of cooking, add lemon juice and turn off the heat. Cover the pan with a lid and leave until the drink has cooled. It is advisable to strain it before serving.
Delicious fruit compotes are very beneficial for the human body. There is not an ounce of preservatives, flavors or other artificial additives in homemade drinks. Plus, they have an excellent refreshing effect and are ideal for a hot summer day. Today we will tell you how to properly cook fresh fruit compote.
Absolutely any seasonal berries and fruits are suitable for preparing aromatic homemade drinks. These could be apples, feijoas or pears. Here everything depends solely on your imagination and on what is grown in your personal summer cottage. To cook compotes, you can use one type of fruit. But many housewives who are not afraid of culinary experiments often combine several varieties.
It is important to choose ripe fruits that are free of mold and other damage. Before making compote from fresh fruits, they are washed and pitted. And only after all these manipulations can you proceed to the main stage. The base for the drink is poured with sweet hot water, boiled over low heat for several minutes and removed from the stove. To ensure that the fruits release juice evenly, it is advisable to cut them into approximately equal pieces. And to preserve the maximum amount of vitamins, you can add a little citric acid to the bubbling water.
For those who do not know how long to cook fresh fruit compote, you need to remember that the duration of heat treatment largely depends on the type of plant material used. Soft fruits are cooked for no more than ten minutes, and hard ones - from 10 to 20 minutes. Bananas, quinces, pomegranates and persimmons should not be used as a base. The finished compote should be stored at a temperature of 2-14 degrees. And so that it acquires a rich taste and pronounced aroma, it is first infused for several hours.
Option with pear
This fresh fruit compote contains only natural and very healthy ingredients. Therefore, they can be fed not only to adults, but also to children. To prepare it you will need:
- half a kilo of ripe pears;
- liter of filtered water;
- juice squeezed from a whole lemon;
- mint and sugar (to taste).
You need to start cooking compote from fresh fruits by preparing syrup. To do this, add the required amount of sugar to a pan of boiling water and wait until the grains are completely dissolved. Then the washed and cut pears are carefully immersed in the bubbling syrup. Bring all this to a boil and cook for ten minutes. Shortly before the end of the heat treatment, mint is added to the pan with the drink. Immediately after turning off the heat, pour lemon juice into it. The finished drink is left to infuse at room temperature, and after a few hours it is put in the refrigerator.
Option with feijoa
Thanks to the unusual combination of fruits used, this drink has an amazing taste and light, pleasant aroma. In addition, it has a rich vitamin and mineral composition. This means it is equally useful for both the older and younger generations. For preparing this compote from fresh fruits you will need:
- a dozen feijoa fruits;
- a couple of ripe apples;
- 200 grams of sugar;
- 2.5 liters of filtered water.
As in the previous case, you first need to deal with the syrup. Dissolve granulated sugar in a saucepan filled with boiling water. Carefully place the washed fruit slices into the resulting liquid and cook it all over low heat for no longer than ten minutes. The resulting drink is equally good both warm and cooled.
Option with cherries
This aromatic summer drink has a pleasant sweet and sour taste. It is ideal for quenching thirst and eliminating vitamin deficiencies. For preparing this compote from fresh berries and fruits you will need:
- 300 grams of ripe apples;
- liter of drinking water;
- 4 tablespoons sugar;
- 300 grams of cherries.
Add sugar and apple slices to an enamel pan filled with boiling water. All this is cooked over low heat for five minutes. Then the washed cherries are placed there and cooking continues. After ten minutes, the finished drink is removed from the burner and infused for several hours.
Option with plum
We invite you to pay attention to another recipe for fresh fruit compote. The drink brewed using it is much tastier and healthier than store-bought soda and packaged juices. It does not contain various chemical additives, so it can be safely given even to children. To prepare it you will need:
- 400 grams of plums;
- half a kilo of peaches;
- 400 grams of apples;
- a couple of glasses of sugar;
- 400 grams of cherries;
- whole lemon;
- 6 liters of drinking water.
Washed fruits and berries are pitted, cut into approximately equal slices and placed in a large saucepan. The required amount of cold water is poured there and sugar is added. Place all this on the stove, bring to a boil and boil for seven minutes. Then remove the pan from the burner, squeeze the juice of one lemon into it, cover with a lid and wait for the drink to cool.
Option with apricots
Compote prepared using the technology described below has not only a pleasant taste, but also a delicious aroma. In addition, it is rich in a large number of valuable vitamins and microelements necessary for the normal functioning of the human body. To brew this drink, you will need:
- kilo of apricots;
- 1.5 cups sugar;
- liter of purified water.
Before making compote from fresh fruits, they are washed, sorted and pitted. Apricots prepared using this method are placed in a pan, covered with sugar, filled with drinking water and sent to the stove. As soon as the first bubbles appear on the surface of the liquid, reduce the heat to a minimum. Boil the contents of the pan for two minutes and remove from the burner. In order for the finished drink to acquire a rich taste, it is infused at room temperature for at least an hour.
Option with peaches
The drink, brewed according to the method described below, has a pleasant taste and a light fruity aroma. Its preparation does not take much time and does not require specific culinary skills. To make such a compote, you will need:
- 200 grams of sugar;
- 3 liters of filtered water;
- kilo of ripe peaches.
Combine clean drinking water and sugar in a suitable enamel pan. All this is sent to the stove and brought to a boil. As soon as bubbles begin to form on the surface of the liquid, carefully place peaches cut into slices into it. Literally after a minute, remove the pan from the burner, cover with a lid and leave at room temperature for about a quarter of an hour.
Option with red currants
This drink is considered an excellent source of valuable substances. It has a pleasant sweet and sour taste and a light berry aroma. To prepare it you will need:
- 300 grams of juicy peaches;
- 5 tablespoons of sugar;
- 200 grams of red currants;
- a couple of liters of drinking water.
You need to start the process by preparing the syrup. To do this, add cold water and sugar to the pan. All this is sent to the fire, boiled until the sweet sand is completely dissolved and removed from the burner. Washed currants and thin slices of peaches, previously peeled, are added to the resulting hot syrup. Cover all this with a lid and leave for at least three hours.
Option with apples
This simple and tasty fresh fruit compote can be cooked not only in summer, but also in winter. It will be an excellent alternative to packaged juices or boring tea. To prepare it you will need:
- 600 grams of apples;
- a couple of liters of drinking water;
- 200 grams of sugar.
Add washed and chopped apples to a pan of boiling water. The required amount of sugar is also added there. All this is kept on low heat for a quarter of an hour. As a rule, this time is enough for the fruit to become soft. The finished drink is removed from the burner and infused under the lid for at least four hours.
