Uzvar is a traditional dish of Ukrainian cuisine. It is considered a Christmas drink, being a symbol of fertility, wealth and family well-being. According to ancient customs, this rich compote of dried fruits should have been cooked on the day of the birth of a new family member, which promised health to the baby. This article provides a detailed description of how to cook a fragrant uzvar. The recipe suggested below will help you easily prepare a tasty and healthy dish. Fresh ingredients (fruits and berries) are not included in the composition, although you can add any of those at hand to get a more saturated "bouquet".
Recipe "dried fruit Uzvar"
Composition:
- 3 l of water;
- 200 g of dried wild pear;
- 200 g of dried apples;
- 200 g in any ratio to each other prunes and raisins;
- 1 full glass of granulated sugar or 3/4 faceted glass of honey.
Cooking
- Sort all dried fruits and fill with a sufficient volume of warm water. After 10-12 minutes, drain the liquid and, having transferred the mass to a colander, rinse it under a running stream of cold water.
- Place the swollen dryer in a pan and fill with water.
- Place the container on medium heat and slowly bring to a boil. Do not accelerate this process, since already during warming, dried fruits saturate the solution with vitamins and useful substances.
- After boiling, note the cooking time - no more than 10 minutes. Before the readiness, add sugar, mix until dissolved and turn off the heat.
- The Uzvar gains saturation and aroma during infusion. Only after 2-3 hours will it get the right taste. It is best to cook the compote for the night, and serve in the morning. Honey is introduced into an almost-cooled drink. If desired, you can strain the uzvar. From the remaining fruit mass, an excellent filling for sweet cakes is obtained.
How to cook uzvar-dessert: several ways
Based on the drink described above, you can get an original and healthy dish in the form of a thick aromatic treat. What do you need to add to the pattern? The recipe for a rich dessert provides two options. Following them, you can get a mixture of boiled fruits and dense mass.
Jelly Uzvar: Recipe One
From the compote obtained, infused for 2-3 hours, gently cover the thick with a lid, strain out a little liquid. Then fill it (in the cooled state) gelatin. The calculation of the required mass of the granular mixture, based on the total volume of the pattern. For every 1 liter of compote you need 3-4 full tbsp. l gelatin. After it swells, after standing for 30-40 minutes, put the mass on low heat and bring to a boil (in no case should you boil). Then leave the heated liquid on the table until it cools down almost completely. After that, pour the gelatin mixture into the compote and mix well. Pour the ladle over the tins and place in the refrigerator for solidification. For a more attractive taste, cook the uzvar sweeter, or when combining the compote with a gelatin mixture, add a little honey.
Kissel uzvar: the second recipe
This dessert is brought to the desired consistency by introducing starch into the compote in the last minutes of cooking. The more you add it, the thicker the viscous mass will turn out. Usually 4-5 full st. l starch. Mix it dry with sugar, and then dissolve in a small amount of boiled water. After the boil over dried fruit for 5-7 minutes, begin to pour the mixture into a thin stream and stir continuously. At the first sign of gurgling, turn off the heat and cover the pan with a lid. When the compote is almost completely cooled, pour it into transparent glasses and serve warm.