How to make dried fruit compote: recipes for the most delicious compote

Dried fruit compote is a healthy drink rich in vitamins and trace elements, which has been familiar since childhood. It is easy to cook at home. All the details are in the Izvestia article.

Selection and preparation of dried fruits

The quality of the compote directly depends on the choice of dried fruits. The classic combination includes a mixture of dried apricots, apples, pears and prunes — it is the pears that give the drink the taste familiar from childhood.

Before cooking, dried fruits must be sorted, thoroughly rinsed under running water and the stems and leaves must be removed. Then they should be soaked in warm or cool boiled water for 15-30 minutes. This helps to straighten the surface of the fruit, wash out dust and dirt from the folds, and remove substances that could have been used to treat dried fruits. After soaking, drain the water and rinse the fruits again.

Proportions and cooking method

The optimal proportions are 100-150 g of dried fruits per 1 liter of water. For a richer taste, you can increase the number of fruits.

Pour clean water (preferably filtered) into a saucepan and bring to a boil over medium heat. Put the prepared dried fruits in boiling water — this way the drink will retain more vitamins. Reduce the heat to low and simmer for 15-40 minutes, depending on the desired saturation.

1. Rinse and soak the dried fruits for 15-30 minutes.

2. Boil the water in a saucepan.

3. Add the dried fruits to the boiling water.

4. Simmer on low heat for 15-40 minutes.

5. Remove from heat and let stand for 1-2 hours.

Sugar can be added at any time, but keep in mind that dried fruits themselves are sweet, so it's better to sweeten at the end of cooking and cook for a few more minutes. 160 g of sugar is enough for 2 liters of water, as in kindergarten.

Compote and supplement options

Each dried fruit gives the drink a special taste. Dried pears, dates or figs make the compote sweet, rosehips, cherries, dogwood and barberry add a pleasant sourness, and apples give a sweet and sour tint.

Popular combinations for 4 liters of water include:

• 200 g of apples + 100 g of pears + 50 g of prunes + 50 g of dried apricots;

• 200 g dried apricots + 100 g quinces + 100 g bananas;

• 200 g of prunes + 200 g of dried apricots;

• 300 g of figs + 100 g of rosehip.

To enrich the taste during cooking, you can add various spices — cinnamon, cloves, cardamom, ginger or star anise. A hint of freshness will be added by sprigs of mint or lemon balm, and lemon juice or citrus slices will help acidify the compote.

Infusion and storage

After cooking, remove the compote from the heat, cover with a lid and leave to infuse for at least 1 hour — so the taste of dried fruits will reveal itself completely. The optimal infusion time is 1-2 hours.

The finished compote can be filtered and cooled, after which it can be stored in the refrigerator. It is recommended to consume the drink within 48 hours to preserve its freshness and taste.

All important news is on the Izvestia channel in the MAX messenger.