How to cook compote?

How to cook compote?

In principle, cooking compote - is not thatresponsible business, like cooking jam. Above the compote do not need to stand, stirring constantly, so that it does not burn, do not need to remove the foam and cook it in several receptions with interruptions. But this does not mean that you need to relax: if you weld the compote incorrectly, the fruit will get bogged down and lose its "marketable appearance".

Compote of apricots

Mid-summer is the time to close apricots. In principle, apricot compote can be closed just like a berry, bay with syrup, but we will tell you how to cook compote from apricots. For this we will need:

• 
  water - 1 l
• 
  apricots - 600 g
• 
  sugar - 1,5 tbsp.
• 
  wine - 0,75 st. (optional)
• 
  citric acid - 2 g

Pour sugar into the pan, pour it hotwith water and stir well to allow the sugar to dissolve. Apricots are sorted, mine, we divide into halves and we take out stones. We put in the syrup halves of apricots, add citric acid, bring to a boil, and then cool. To improve the taste of compote, you can pour a little wine into it.

Compote of peaches

No less tasty than compote of apricots, it turns out peach compote. Like apricots, peaches do not need to be cooked for long - it's enough to let them boil in syrup. To make a compote of peaches, we take:

• 
  water - 1 l
• 
  peaches - 500 g
• 
  sugar - 1 tbsp.
• 
  citric acid at the tip of the knife

Peach my peach and peel it. To peel easier to remove, you need to put the peaches in a colander and for 2-3 minutes blanch in boiling water. Cut the peeled peaches into halves and take out the bones.

Water poured into a saucepan, add sugar and bring to a boil (the sugar should dissolve). We put peaches in boiling syrup and quickly remove from the fire before the syrup should boil for the second time.

Add citric acid to citric acid (if desired, you can replace it with saffron). We cool the peach compote under the lid, and then put it in the refrigerator for a couple of hours.

Compote of rhubarb

A compote of berries and fruits will surprise no one, but a compote of rhubarb is something unusual! It has a pleasant taste, and it perfectly quenches thirst. To make a compote of rhubarb, we will need:

• 
  water - 1 l
• 
  rhubarb - 4 stems
• 
  sugar - 150 g
• 
  cinnamon - 0,5 tsp

Rinse the rhubarb stems in warm water. Using a knife, peel off the thickened ends. We cut the rhubarb stems into pieces about 2-3 cm long. We put the rhubarb into a bowl, fill it with cold water and leave it for 15 minutes.

Fill sugar with a liter of water, bring to a boil andboil for 3 minutes. We take out the rhubarb from the cold water and transfer it to a boiling syrup. Add cinnamon and cook for 10-15 minutes. Instead of cinnamon, you can add lemon zest or other spices.

Let the prepared compote cool down and serve it chilled.

Compote of courgettes

Another original compote is a compote of zucchini. To taste it does not at all resemble a vegetable decoction - rather, pineapples in its own juice. To make a compote of zucchini, we will need:

• 
  water - 2 l
• 
  zucchini - 1 kg
• 
  sugar - 600 g
• 
  fruit vinegar - 1 tbsp.
• 
  Carnation - 6 buds

Marrows my, peel and seed and cut into cubes. We bring the water to a boil and put zucchini in it. As soon as it boils, pour sugar into the pan with zucchini.

Zucchini should be cooked until they get yellow and become transparent. Add the cloves to the compote, remove the pan from the fire and add the fruit vinegar.

We pour out compote on prepared banks and pasteurize them (the pasteurization time depends on the capacity). We roll up the jars and set them upside down for cooling.

Bon Appetit!