compote of dried fruits - Vitamin salvation in the months scarce for fresh fruit and vegetables.Much better and tastier than the chemist vitamin complexes.However, to obtain the maximum benefit you need to know how to cook dried fruit, not to get a health drink instead let a tasty and fragrant, but useless waters.
Select base
Before cooking dried fruit, they will first have to buy, unless you have no grandmother in a village that you regularly supplies them.Yes, and some varieties of "drying" (figs, apricots, prunes or raisins) in the home do not do.
What to consider when buying dried fruit - it is their appearance.First of all, pay attention to the uniformity of color: whitish spots - is likely to mold.Oiliness and matte shine talking about fruit processing some preservatives for a longer period of storage or when trying to give a presentation.Humidity and browning - of violations of rules of storage.Dry down to a "sole" - on the wrong production or zavetrivanii.Buy and use of such items is not necessary, since the cooking dried fruit in this state - means not only spoil the drink, but also to risk the health of your stomach.
Multi-compote
primarily stipulate that necessarily cramming polkastryuli "drying".It should be somewhere half a cup per gallon of water.And the main thing is how to cook uzvar Dried fruit - this one at their foundation.The most common recipe for a successful compote initially involves the preparation of syrup.For him in a pot of boiling water poured sugar, the amount of which depends entirely on your preferences.After dissolving the first placed dried apples, apricots (dried apricots are not, and pets) and pears.If they are cut large or thick slices - finely chopped more.Ten minutes later, pour rose, rowan and plums.Then comes the raisins, and five minutes later the fire is switched off, the pan is covered with a lid and left uzvar for infusion somewhere up to half a day.
compote of dried apples
In this case, the process somewhat easier, since the cook-dried apples a little bit easier - no need to calculate the time of reunification of other ingredients.Again syrup is first made in a ratio of slightly less than half a cup of sugar per liter of water.When it is completely dissolved, then boil water, pour over both the washed apples.The third hour they cook alone, then add cloves with Melissa;in ten minutes you can turn off and after cooling - flavor with lemon zest.
Vitamin compote without cooking
The issue - how to cook dried fruit - is the subject of heated debate who has an opinion about it.Prolonged cooking destroys many of the "usefulness" in the original products, but "duration" - is how many minutes?The most radical hostess generally advised to give up cooking.Their advice: Wash the raw material, pour just a boiling water, cover the container lid and wrap tightly.In the morning you get a drink with the highest vitamin content.Sugar, if necessary, added no earlier than two hours after pouring.And best of all, and this action is to leave in the morning.
Compote-tincture
more "complaisant" chefs offer another way of how to cook dried fruit.They advise washed product soak in warm (not hot) water for a few hours.For example, also at night.The calculation of the ratio: two glasses bases on two liters of water.The meaning of this method of preparation is in insisting.The swollen fruits are put on the fire, made up two more liters of water after boiling flavored with sugar, cover with a lid and a few minutes after boiling removed from the board.The cover is required, because many vitamins are not degraded so much because of the heat, but because of the interaction with the air.After you have finished cooking dried fruit, leave it to infuse for a couple of hours - all the right ingredients go into the compote completely.
This uzvar
To be very precise in terms of, the uzvar - this is no ordinary broth made from dried apples and pears.It should include a sufficient number of "noble" ingredients like raisins and apricots.Before cooking uzvar of dried fruits, apple and pear drying should soak for a quarter of an hour in warm water, to raze them to the cooking time required for a more "gentle" components.It is these components are sent to the hot water first;fifteen minutes later they are joined by apricot with prunes, and after five minutes - raisins or dried apricots.Almost immediately uzvar can be removed from the heat.It should be noted that it will become the most saturated after infusion warm (but unheated, simply not cold room) for several hours.
helpful and pleasant supplement
is important not only how to cook properly dried fruits, but what they add, to enhance the usefulness of the resulting compote.Firstly, not necessarily used to sweeten sugar - you can enter into the fruit figs, dates or dried bananas.Secondly, it would be good to lay uzvar handful of wild rose: in addition to all its undoubted beneficial qualities he brings to drink some light astringency.Third, to refresh and improve the tone can be lowered by a quarter-hour hot drink mint leaves and lime.It is better to do it in a tea strainer or cheesecloth to make it easier to extract: overexposed grass spoil the taste of stewed fruit.
