Compote of apricots

Compote of apricots without pits

To close a delicious apricot compote, you needtake ripe, but still dense apricots: compote of soft overripe apricots will be cloudy, and if you use unripe fruits, the drink will turn out to be bitter.

Compotes for the winter is usually not brewed, but simply pour the prepared fruit or berries with sugar syrup. To prepare the syrup, you will need to take about 600 grams of sugar per liter of water.

So, to begin with, we wash apricots, cut them intohalves and remove the bones. We spread the apricots on the glass jars with a cut down. From the water and sugar cook the syrup and quickly pour the hot syrup apricots (it is better to prepare the syrup in advance, because if the apricots stay in the bank for a long time, they will darken).

Sterilize the cans (the sterilization time depends on the volume), roll up and cool.

If you do not like apricots with peel, you can take offher before making compote. To do this, we wash the apricots and add them to the colander. We put water on the fire with the addition of citric acid (for 1 liter of water 10 g of acid), when it almost boils, we dip the apricots into it. Then quickly cool them in cold water, after which the peel can easily be removed.

Compote of apricots with bones

You can and do not remove the seeds from apricotspreparing compote. But keep in mind that for the preparation of compote with seeds it is possible to take only varieties of apricots with sweet kernels. So sacrifice one apricot, split its bone and taste the kernel. So, to make apricot compote with seeds, let's take:

• 
  apricots
• 
  1 liter of water
• 
  300 g of sugar

Depending on the number of apricots of water andsugar can be needed more, just keep the proportions. So, carefully wash the apricots and remove the stems. We take dry sterilized cans and add apricots in them. The number of fruits per jar will depend on the desired density of compote.

Water is brought to a boil, add sugar and boil until the sugar is completely dissolved. Fill apricots in the cans with the syrup to the very neck. Covering cans with lids, leave for 5-7 minutes.

We merge the syrup into a saucepan, leaving the apricots inbank, and again bring to a boil. Fill apricots with boiling syrup and immediately roll up with sterile lids. Turn the jars upside down, wrap and leave until completely cooled.

Compote of apricots with honey

If you do not like sugar, instead of it you can take honey to make compote. To make apricot compote with honey, we take:

• 
  apricots - 3 kg
• 
  water - 2 l
• 
  honey 750 g

For the preparation of compote we select strong,small, ripe fruit. Thoroughly wash them and, removing the stems, we put them into prepared banks. Water with honey is brought to a boil, pour the hot honey syrup apricots and, tightly closing the cans, sterilize them.

Compote of apricots with courgettes

Wait, vegetable marrow, what kind of compote is it? In fact, cooked from zucchini and compotes, and jams - the so-called "fake pineapples" are obtained. For the preparation of apricot compote with zucchini, we take:

• 
  2.5 liters of water
• 
  8 apricots
• 
  1 small vegetable marrow
• 
  3 tbsp. Sahara
• 
  1 tsp. citric acid

Apricots are mine, dry, we extract a bone from them. Zucchini is cleaned and cut into slices. We make syrup from water and sugar. We combine apricots and zucchini slices in a sterile jar, pour boiling syrup. We roll up with sterile lids, turn it upside down and leave it to cool.

Bon Appetit!