Compote: the secrets and rules of cooking
Compote: the secrets and rules of cooking
In some countries, compote is a dessert fromfruit, syrup in such a delicacy dense. In Russian cuisine, compote is cooked from a large amount of water with the addition of dried fruits, berries, fruits, sugar - as a result, a drink that relieves thirst and replenishes the stores of nutrients. To compote turned out as tasty as possible, you need to know some rules for its preparation.
Water for compote should be of high quality -key or filtered. If dried fruits and frozen mixtures are used, they can be lowered into cold water, fresh berries and fruits must be boiled in boiling water so that they quickly give off the juice while retaining the maximum of useful properties.
To make compote, you can useany kind of sugar, including reed. If you add honey, you get a drink called Uzvar. Honey should be used only of good quality, adding it already to the cooling drink to taste.
The basis of fruit compote may be fruit and berries, they can be fresh, frozen or dried. In some recipes you can find vegetables - rhubarb, squash, carrots, pumpkin.
To add flavor and aroma to the drink, addSpices (cloves, mint, melissa, vanilla, nutmeg), wine or fruit juices. Spices, as a rule, add literally a minute before the compote is ready.
How to cook compote
Compote can be cooked with boiling and without. First you need to prepare berries and fruits. Hard fruit is preferably cut into small pieces, and soft - preferably larger. Berries are usually put whole.
To begin with, you need to dissolve the sugar in boiling water, then with the syrup you need to pour the base of compote, and after boiling, boil for a few minutes. Ready compote should be removed from the fire and cooled.
To compote the maximum amount of vitamins, fruits can not be boiled, but simply pour them with syrup and leave to infuse for the night.
Home compote: some tricks
1) For the preparation of compote frozen berries do not need to be thawed, it is enough to throw them into hot syrup.
2) To preserve vitamins in compotes, a little citric acid is often added.
3) If the fruit or berries are very acidic, you can add a pinch of salt to the compote to remove excess acid.
4) In the apple compote, cinnamon is traditionally added to make it more flavorful and aromatic.
5) Compote at room temperature can be stored for several days, and to extend the shelf life, the drink can be frozen and stored in the freezer up to 1 month.
