Stewed apricots can be cooked with or without additives. In different versions, you will need 400 grams of dried apricots for three liters of water, as well as sugar, honey, vanilla, cinnamon and any other spices used for sweet dishes.
Preparing dried apricots
It is especially nice if the drink is not only tasty, but also beautiful. In this case, we are talking about a pure, transparent amber color, which should be obtained with the proper preparation of berries. How to cook compote from dried apricots in this way is not difficult to understand.
Of course, the quality of the dried apricots purchased will also play a role, so choose as clean apricots as possible, of a uniform, bright orange color. It should not have black or brown spots, streaks - this is a sign that spoiled apricots were used for drying. Too over-dried dried apricots suggests that its quality is low. It is possible that such berries will be unpleasant in taste, have extraneous notes.
So, you need to rinse the dried apricots and soak for 20-30 minutes. Then rinse again from unnecessary impurities, dust and other contaminants. After soaking, do not use water for food! When the dried apricots are thoroughly washed, you can begin to cook the compote.
Pure compote
Pure stewed apricots at the same time is the basis for its other varieties. Prepared dried apricots are poured with water and put on the stove. After boiling, you need to transfer the fire to a low temperature and simmer it for 10-15 minutes. If the compote will not be seasoned with additives, then the boiling time can be increased to half an hour. Then the pan is removed and set to cool at room temperature.
Drinking compote from dried apricots is recommended after cooling, it quenches thirst well, reduces appetite and contains many useful trace elements. It is in this form that it is desirable to cook it for young children, including infants.
Compote additives
Additives can be added to sweet tooth and gourmet compote of dried apricots, the recipe of which is given above.
First of all, this is ordinary sugar, since without it the compote is slightly acidic. At least a 3-liter pan needs 5-6 tablespoons. sugar, and a maximum of each determines for himself, based on taste habits and desires. Sugar is added during the cooking process: then it is absorbed faster into the berry and the compote can be drunk hot. Although the infused compote is much tastier.
Honey will give a special aroma, it is added when the pan is already removed from the stove, and the contents have cooled to room temperature. Pre-dissolve 4-5 tablespoons of honey in warm boiled water and only then add to the resulting compote. And if you use different varieties of honey, then it will give a different aroma, respectively.
Remember: honey is not recommended in the diet of allergy sufferers and children under the age of 2-3 years.
Vanilla and other spices can be added to taste in a hot, but already removed from the compote. Then they will better give their aromas; the dried apricot compote with them will have an exquisite taste.
Those who cook compote constantly, you can periodically change the spices or put them together for a variety of tastes. Then the compote will not get bored. By the way, for those who drink dried apricots compote for weight loss, you can add spices, but it is advisable not to add sugar and honey.
Food lovers will surely appreciate the combination of dried apricots with fennel; It will also be useful as an additive to compote, which is cooked for babies, because it helps against colic and improves intestinal motility. Please note that fennel has a mint flavor, so adults can replace it with a few fresh mint leaves.
Stewed Berries
Cooked berries from compote can be eaten or consumed as a filling for pies. If desired, when the compote is saturated, but the berry is not watery in taste, you can cook the compote again on it, but with the obligatory addition of sugar.