How to cook dried fruits to get a tasty noodle?

Compote of dried fruits - vitamin recovery in months, meager for fresh fruit with vegetables. Where is better and tastier than vitamin pharmacy complexes. However, for maximum benefit you need to know how to properly cook dried fruits, so as not to get instead of a health drink let it taste delicious and fragrant, but useless water.

Choosing the basis

Before you cook dried fruits, they first have to buy, unless you have a grandmother in the village, which they regularly supply them with. And some varieties of "drying" (figs, dried apricots, prunes or raisins) at home will not do.

What you need to consider when buying dried fruits is their appearance. First of all, pay attention to the uniformity of color: whitish spots - this is most likely mold. The oiliness and dull gloss indicate the processing of fruit by some preservatives for a longer storage or when trying to give a more marketable appearance. Humidity and darkening - violations of storage rules. Dryness up to the state of the "sole" - about improper production or airing. To buy and use such goods it is not necessary, as to cook dried fruits in this state means not only to spoil the drink, but also to risk the health of your stomach.

Multicomponent compote

First of all, we will stipulate that it is not necessary to pour polkastryuli "drying". It should be about half a glass for every liter of water. And the main thing is how to make a knot from dried fruits - this is their next bookmark. The most common recipe for a successful compote involves initially preparing the syrup. For him in a pot of boiling water falls asleep sugar, the amount of which depends solely on your preferences. After dissolution, first put dried apples, apricots (not dried apricots, and homemade) and pears. If they are cut into large or thick slices, they are cut more finely. Ten minutes later, rose hips, prunes and ashberry. Then comes the raisins, and after five minutes the fire turns off, the pan is covered with a lid, and the knot is left for infusion somewhere up to half a day.

Compote of dried apples

In this case, the process is somewhat easier, since it is somewhat easier to make dried fruit-apples-there is no need to calculate the time for re-unification of the remaining ingredients. Again, first the syrup is made in a ratio of slightly less than half a cup of sugar per liter of water. When it completely dissolves, after boiling water, pounded and washed apples are poured. For a third of an hour they are cooked alone, then a clove with melissa is added; Minutes after ten can be turned off, and after cooling - sprinkle with lemon zest.

Vitamin compote without cooking

The question of the questions - how much to cook dried fruits - is the subject of heated debate among those who have their opinion on this matter. Long cooking destroys many "usefulness" in the original products, but "long" - this is how many in minutes? The most radical minded mistresses are generally advised not to cook. Their advice: well rinse the raw material, pour the freshly boiled water, cover the container with a lid and tightly wrap it. The next morning you get a drink with the maximum content of vitamins. Sugar, if it is necessary, is added not earlier than a couple of hours after pouring. And it's better to leave this action at all until the morning.

Compote tincture

More "complaisant" cooks offer another way of how to cook dried fruits. They advise the washed product to soak in warm (not hot) water for several hours. For example, also at night. Calculation of the ratio: two cups of base to two liters of water. The meaning of this method of preparation is precisely in insisting. Swollen fruits are put on the fire, they are added two more liters of water, after boiling they are sugared with sugar, covered with a lid and after a few minutes after boiling they are removed from the plate. The lid is required, since many vitamins decompose not so much because of heating, but because of the interaction with air. After you have dried the dried fruits, leave them to infuse for an hour or two - all the necessary ingredients will pass into the compote finally.

The real Uzvar

If to be extremely precise in terms, then the knot is not an ordinary decoction of dried apples and pears. In its composition must include a sufficient number of "noble" ingredients like raisins and dried apricots. Before you cook a dried fruit jam, the apple and pear drying should be soaked for a quarter of an hour in warm water to level the time of their cooking with the ingredients required for more "gentle" ingredients. It is these components that are sent to boiling water first; A quarter of an hour they are joined by a dried apricots with prunes, and after five minutes - raisins or dried apricots. Almost immediately, the prisoner can be removed from the fire. It should be noted that the most saturated it will be after insisting in the heat (but without heating, just in a non-cold room) for several hours.

Useful and pleasant additives

It is important not only how to cook dried fruits correctly, but also what to supplement them in order to increase the usefulness of the compote obtained. Firstly, it is not necessary to use sugar for sweetening - you can introduce figs, dates or dried bananas into fruit . Secondly, it would be good to lay a handful of dogrose to the knot: in addition to all its undoubted useful qualities, it brings to the drink some slight astringency. Thirdly, for refreshing and increasing the tone, you can lower the leaves of linden and mint for a quarter of an hour in a hot drink . It is better to do this in a tea strainer or gauze, to make it easier to extract: overexposed herbs spoil the taste of compote.