We have become spoiled by packaged juices "further"Nowhere to go". And we've had enough, and we've begun to understand that they're not as natural as we'd like them to be. So we want something real, vitamin-rich, and healthy. So, maybe we'll make some compote? For example, apple compote, of which we have plenty both in winter and summer (in stores or in our own gardens). Apple compote is especially good in the summer heat: moderately sour, light, refreshing... But many of us have forgotten how to make compotes (oh, those store-bought juices!). So we'll remember our old skills or relearn the simple art of making apple compote.
Traditional apple compote
A minimum of products and efforts, a maximum of pleasure and benefit – that’s what traditional apple compote is. Main ingredients:
- Apples (as much as you want)
- Water (how much will be poured)
- Sugar (how much you like)
Preparation: How to cook apple compote?Wash fresh apples thoroughly, remove the hard core and seeds, and cut into slices. Pour the apples into a saucepan and cover with cold water. The more water you pour, the more compote you will make. The more apples you put in, the richer the compote will be. Ideally, the apples should take up from a third to a half of the volume of the saucepan. Put the open saucepan on the fire and wait. As soon as the compote boils, quickly turn off the heat and cover the saucepan with a lid. Let the apple compote cool completely. After that, take the apples out of it and strain the compote itself. Lastly, add sugar (to taste). Note: In the old days, our inventive grandmothers and great-grandmothers made a filling for sweet pies from the apples left over from the compote. They squeezed the apples lightly, mixed them with starch, cinnamon and sugar and baked wonderful aromatic apple pies.
Seasonal apple compote
Apple compote can be “improved”seasonal berries and fruits: strawberries, raspberries, plums, cherries, pears, cranberries, lingonberries, apricots. Anything! Even oranges and tangerines (in winter) are easy to make apple compote. Ingredients:
- Apples (three quarters of the composite mixture)
- Seasonal berries and fruits (a quarter of the compound mixture)
- Water (full pan)
- Sugar (at your discretion)
Preparation:There are no special requirements for making seasonal apple compote. We prepare it like the traditional one. The only condition is that there should be more apples in the compote than other fruits. And you can vary the exact amount of additional ingredients yourself. But! The richer the taste of berries or fruits, the less of them you put in the apple compote, so that they do not interrupt the taste of the apples themselves. Note: If the taste of apple compote seems bland to you, add something aromatic or spicy to the finished (but still hot) compote. Depending on your tastes, this can be: a slice of lemon, a spoonful of red or green tea, a pinch of vanilla, clove seeds, a few mint leaves. As you can see, apple compote is a recipe for any season! In winter, you can drink it hot (instead of tea), and in hot weather - cold (and even with ice). Fortunately, we have apples both in winter and in summer! We recommend reading:
