Even in kindergarten we were traditionally given first, second and compote for lunch. Adults even resorted to blackmail, convincing the most discriminating children: “If you don’t eat hot, you won’t get compote.”
This healthy sweet drink is a worthy replacement for purchased juices, especially if you have your own garden, and the necessary fruits grow at hand. It pleasantly refreshes in the summer heat, and in winter it reminds with its taste and aroma of warm days, the sun and ripe appetizing fruits. From which they do not cook compote: from apples and cherries, from pears and lemon slices, and even from pineapples and feijoa.
Surely drinks made from exotic fruits are very tasty. But our fruits are in no way inferior to overseas curiosities either in usefulness or in taste.
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Apples, which ripen in large quantities in orchards from mid-summer to late autumn, are tasty, fragrant and contain a lot of healthy substances, vitamins and antioxidants. They make jam, squeeze juice, harvest jam, they are even dried. And almost every housewife knows how to cook compote from apples.
Perhaps the only drawback is that the fruits have a light flesh and a very delicate aroma, which makes the finished product tasty, but not as spectacular as we would like. Therefore, compote from apples alone is rarely boiled.
Cherry will help to give the drink a decent color and aroma. The best berry compotes are obtained from it. Cherry contains a lot of iron and magnesium, and drinks from it are recommended for anemia. In addition, they perfectly quench thirst and stimulate appetite.
Stewed apples and cherries are the most successful combination of taste, color and aroma. Using ingredients in different proportions, you can achieve a more “cherry” bouquet or just slightly tint the drink.
Summer apple compote: photo, recipe
Cherries are put here only for the sake of a beautiful ruby color. The main ingredient is apples.
What is required:
- sugar - 300 g;
- any apples - 500-600 g;
- cherry - a couple of handfuls;
- water - 3 l.
Rinse fruit. In apples, remove the core and cut them into neat slices. At cherries, seeds can be left. Put everything in a pan. Pour sugar, pour water, put on medium heat.
Cook for 15 minutes from boiling. Visually, the readiness can be defined as follows: if the apples have changed their color, the compote is ready.
You can cook stewed fruit without stones. To do this, cherries are washed in cold water, the bones are taken out.
The pulp is put in a saucepan, poured with hot water, boiled and filtered. The resulting juice is poured into a saucepan, sugar and chopped apples are also placed there.
After boiling, the compote is cooked for 10 minutes, then cherries are added, brought to a boil and turned off.
Winter blanks
For longer storage, compote from apples and cherries is prepared a little differently. Apples are taken ripe and not very soft varieties. They are washed, seeds are removed, cut into slices. Then, together with cherries, apples are placed in clean, sterilized jars per third of the volume. The ratio of fruits can be any, but usually apples are put a little more.
Syrup preparation: put 1.5 cups of sugar for every liter of water. Bring to a boil, then pour into jars and sterilize for 20-25 minutes. Roll up the cans, put them lids down, wrap. Fragrant compote of apples and cherries for the winter is ready!