2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Compotes are prepared from different types of fresh, dried, frozen and canned fruits. The fruits can be of one type or a combination.
The processing of fresh fruits depends on their type. After careful external cleaning and washing in cold water, some fruits, such as apples, pears, quinces, are peeled and the seed part is removed, after which they are cut into equal slices.
Other fruits, such as peaches, greens, apricots and plums, are cut in half and pitted. Cherries, sour cherries, grapes, strawberries and raspberries are cleaned from the stalks. Peel oranges and tangerines and cut them into slices.
To preserve the color and vitamins, the fruits are processed immediately before use. Oranges, tangerines, watermelons and melons are not boiled, but put in boiled and cooled syrup. Raspberries and strawberries, vegetables and apricots, as well as sour apples are put in the hot syrup and covered to soften. Sweet apples, hard pears, cherries are boiled until soft.
The compotes should be cooked a few hours before serving. Cooked compotes are stored in a refrigerator or basement. During this time, the extracts pass into the syrup and increase its taste.
When using canned fruit, an additional syrup of water, sugar and spices is prepared. In the syrup, the smaller fruits are added whole, and the larger ones - sliced. The juice in which the fruits have been canned is also added.
Frozen fruits retain their taste, color and vitamin content. Some of them can be put in hot boiled syrup, and others - in chilled syrup. The smaller fruits are left whole and the larger ones are cut into slices.
Thawing of frozen fruits is carried out at a temperature of +10 to +12 degrees. Frozen fruit compotes are for quick consumption. They are stored in the refrigerator.
To improve the taste and aroma of compotes, spices such as lemon and orange peel, cloves, cinnamon and wine, lemon juice, citric or tartaric acid are added.
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