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Cooking Time
30 min
Serves
10
Difficulty
Categories
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Dried fruit compote is the joy of a Saturday lunch. Children always wait for something sweet. And adults, if they are true adults, always remain a bit childlike. After a heavy and plentiful meal, with pâté and salads, one only wants to drink hot tea or warm compote. Fruits for it are gathered in season, sorted, pitted, and dried for the winter. All this is so that in the middle of cold January, in the height of frost, we have on our table a wonderful compote—a memory of summer. It not only enriches our body with useful vitamins but is also extremely tasty and invariably helps to digest everything you've prepared for your beloved family.
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Serves:
Pitted prunes - 130 g
Dried apricots - 130 g
Dried pear - 130 g
Dried apples - 130 g
Raisin - 80 g
dried cranberries - 80 g
Lemon - 1 pc
Carnation - 3 pc
Sweet peas - 3 pc
Bay leaf - 2 pc
Dark brown sugar - 100 g
1
Rinse prunes, dried apricots, pears, apples, raisins and cranberries separately under warm running water. And then drain in a colander to drain excess liquid.
2
Pour 2 liters of drinking water into a wide and deep saucepan and add sugar, stir. Place on the stove and bring to a boil over medium heat. The sugar should dissolve.
3
Reduce heat to low and simmer the compote, covered, for another 15 minutes. When the liquid thickens a little, you can add the remaining ingredients.
4
Place the cloves, allspice and bay leaves in a mortar and lightly crush. Rinse the lemon thoroughly and dry. Using a fine grater, remove the zest from it.
5
Place the crushed spices in a mortar, bay leaf and lemon into the compote and stir. Brew the drink for another 5 minutes. Then remove from heat. Add more sugar if necessary.
6
There should be little liquid in the compote; the dried fruits should be well saturated with spices. Pour the compote into glasses and serve hot with dried fruits.
Serves:
Fat
20
Carbs
571
Protein
25
Kcal
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