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Сompote of dried fruits

How to cook a useful compote of dried fruits

All childhood experiences with this useful and delicious compote of dried fruits. It includes prunes, dried apricots, dried apples and pears, raisins, — in such a rich assortment of dry fruits is a whole storehouse of vitamins and minerals. Therefore compote is very useful in the spring when there is an acute shortage of vitamins the body and to lift immunity.
It would be easy to cook it — dried fruits pour water, add sand and put on fire. However, in order to compote it turned out not only delicious, but also useful — to keep all of its healing properties when it is necessary to prepare to comply with the following:
• For compote better to buy the raw mix chemistry: dried fruits should not have bright colors and shiny appearance, so it is best to look for them on the market or use of their house preparations — with dried fruit from the autumn.
• dried fruit it is necessary to thoroughly rinse with warm tap water and pour over boiling water, especially if they are bought in the store.
• better for preserving all useful vitamins and minerals do not boil long compote and allow it to infuse.

You will need:
• 300-400 g of dried fruits per 2 liters of water
• 1/2 Art. Sahara
• 1 lemon
All dried fruit (raisins, prunes, apricots, apples, pears) Rinse thoroughly with warm water, then pour over boiling water.

How to cook stewed fruit after boiling?
In boiling water to pour dried fruit, add sugar, zest, grated on a fine terkevymytogo lemon and cook for 10 minutes.
Then turn off the heat, wrap the pot with compote thick towel or other thick cloth and let stand for at least 2 hours.
And in order to compote of dried fruits has become even more useful — in a squeeze of lemon juice to taste.
Bon Appetit!

Сompote of dried fruits

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