We learn to prepare compote from dried apples and other dried fruits. Practical tips

There is a time when tea, coffee, cocoa and other "habitual" drinks are boring in order and you want something simple and home. In such days you can cook compote. And if at hand are pre-harvested fruit, you can get the perfect compote of dried apples, pears or apricots. How to cook such a miracle?

First, let's think about what products are best to prepare our drink. "Traditional" in our latitudes is considered compote of dried apples. Of course, this is due to the availability of apples themselves on the territory of almost the whole country at any time of the year. But for the production of dried apples (or simply "drying"), the best ones are those grown by oneself. If you have a dacha or relatives outside the city, getting a few kilograms of apples to make the drying will not be a problem. In extreme cases, you can use the apples you like from the nearest store.

To get the perfect compote from the "dry" apples, you need to know how to properly store these "dry" apples. It is best to dry apples in the open air in the sun, in a purged place. Fresh apples should be thoroughly washed, cut into slices and remove the core and bones from them. Then lay out the apple slices with a thin layer and cover with gauze. After a while, each apple slice will need to be turned over by the other side. In ideal conditions, dried apples in this way will be ready for storage in a couple of days.

To prepare a drink from dried fruit, it is not necessary to take as a basis a recipe, according to which a compote made of fresh apples or pears is made. To make a compote of dried apples you will need about two hundred grams of apples per half liter of water, one hundred grams of sugar and one-third of a teaspoon of citric acid. If desired, you can add a pinch of cloves or lemon balm. Just in case, we sort out the apples and thoroughly wash them. In boiling water, first add citric acid and sugar, and then washed apples. After the compote boils, boil it for another half hour on low heat. Approximately ten minutes before removing the drink from the fire, we add melissu and cloves to it. In a chilled compote, you can add lemon to your taste.

A little bit different is brewed compote from dried apples with the addition of other dried fruits. The proportions in such a drink will depend only on your taste. For two liters of water, you need to take a total of one glass of dried fruit. Due to the fact that all the dried fruits have a different boiling rate, they need to be added to the pan in a certain order.

First, boiled water is laid apricots, pears and apples - the most solid dried fruits. If apricots are used for cooking, dried houses, they need to be cooked a little longer, since they are firmer than purchased dried apricots. Allowing the first batch of fruits to leave for ten minutes, we add prunes and dogrose to the pan. Raisins, which is boiled fastest, add another ten minutes. After the raisins were in the boiling water, continue to boil the broth for another five minutes. Then remove it from the plate, let it cool down and stand up a little and filter if desired. Compote of dried apples and other dried fruits is ready.

In order to get a more sweet compote, you can add more sugar or a little honey. For those who like compote with sourness, you can dilute the drink with lemon juice (no more than two lemons for two liters of water) or add a pinch of citric acid.

This drink is ideal for the whole family - because it not only has great taste qualities, but it is also beneficial for the body. In combination with homemade cakes or light desserts, it can become a real decoration for any family dinner.