Many fruits and berries contain a significant amount of protopectin, which is hydrolyzed when cooked, as a result of which the products soften. Sucrose is broken down into glucose and fructose.

When cooking fruits and berries in sugar syrups, the temperature can rise above 100 degrees, which leads to loss of vitamins and aromatic substances. Therefore, it is recommended to cook fruits not in syrups, but in acidified water.

Compote can be prepared from one type of fruit or from a mixture. For compotes use fresh, frozen and dried fruits.

Apples, pears, quince, peaches, apricots, plums, cherries and sweet cherries are pre-boiled, and strawberries, strawberries, raspberries, black currants, melons, watermelons, grapes, tangerines, oranges, pineapples and bananas are served raw in compotes, very ripe cherries and cherries can also be served raw.

Before cooking, apples, pears, quince are peeled with a stainless steel knife, cut into jolki and the core is cut out. If apples and pears are served whole in syrup or with wine, then first they are freed from the core using a cylindrical recess or a special round spoon, and then they are already peeled.

The fruits are boiled in acidified water or in slightly acidified syrup - from 100 to 200 g of sugar and up to 1 g of acid are given per 1 liter of water. If the fruits are sour, the acid does not need to be added. The syrup is prepared from a decoction obtained after boiling the fruit. The fruits are taken out of water or weak syrup, sugar is added, brought to a boil, foam is removed, filtered and cooled. Fruits are poured with this syrup.

The food industry produces a variety of ready-made fruit compotes. They are produced from good-quality fruits (apples, pears, quinces, apricots, peaches, cherries, cherries, greencloths, mirabelles, tangerines, etc.), which are poured with a clear syrup made with sugar.

Cut the peeled apples into 6-8 pieces each and remove the core from them. So that the peeled apples do not darken, they must be put in cold water, slightly acidified with citric acid, before cooking. Pour sugar into a saucepan, pour 2 cups of hot water, put chopped apples and cook for 10-15 minutes at a slow boil (depending on the variety of apples) until the apples become soft.

Put lemon, orange or cinnamon zest into the finished compote. If compote is prepared from ripe Antonov apples, then you do not need to boil them - just bring them to a boil.

Compote from fresh pears is prepared in the same way, but sugar (depending on the sweetness of the pears) can be taken less. Boil compote for 10-15 minutes. If the pears are very ripe, then it is enough to bring the compote to a boil. Cool the finished compote and pour into vases.

For 500 g of apples or pears - 3/4 cup of sugar.

Rinse apricots or plums in cold water, make longitudinal cuts on them and remove the seeds. Pour sugar into a saucepan, pour 2 cups of hot water, stir, put fruit and boil.

For 500 g of apricots or plums - 3/4 cup of sugar.

Plunge the peaches into boiling water. After 2-3 minutes, remove them from the water, remove the skin, cut in half and remove the seeds. Pour sugar into a saucepan, pour it with 2 cups of hot water, stir, put peaches and bring to a boil. After that, remove from heat and add vanilla.

For 500 g of peaches - 3/4 cup of sugar.

Rinse the cherries in cold water, remove the stones and put on a plate. cherry pits pour 2 cups of hot water, boil and strain the juice through a hair sieve into a saucepan. Pour sugar into the resulting juice, stir, put peeled and chopped apples and cook at a slow boil for 10 minutes until the apples become soft. Then add the cherries and bring the compote to a boil.

For 300 g of apples and 200 g of cherries - 3/4 cup of sugar.

Pour sugar into a saucepan, pour 2 cups of hot water, stir, put peeled and chopped apples and cook at a slow boil for 10 minutes until they become soft. Add washed and pitted plums to the boiling compote, boil again and cool.

For 300 g of apples and 200 g of plums - 3/4 cup of sugar.

Peel the tangerines, divide into slices and place on a plate. Cut off the white pulp from the peel of the tangerine, and finely chop the top layer (zest) in the form of straws and boil it in a glass of water, put it on a sieve. Pour sugar into a saucepan, pour it with 2 cups of hot water, stir, put the zest, peeled and chopped apples and cook for 10 minutes at a slow boil until the apples become soft.

Place the cooled apples and tangerine slices in vases and pour over the syrup.

For 250 g of apples and 4 tangerines - 3/4 cup of sugar.

Apples, pears and quince with or without skin are cut into slices, the core with seeds is removed and boiled in sugar syrup. If the fruit is non-acidic, not added to the syrup. a large number of citric acid, which prevents peeled fruits from browning.

Some varieties of apples, as well as very ripe pears, boil quickly, so they should not be boiled, but put in syrup so that they are completely immersed, and immediately stop heating, cover with a lid and put in a cool place to cool. Peaches, apricots and plums are also processed, having previously cut them in half and removed the seeds from them.

In watermelons and melons, the peel and seeds are removed, in bananas - the skin and everything is cut into small slices. In oranges and tangerines, the skin and seeds are removed; small fruits are divided into slices, and large ones are cut into circles. Pieces of melons, watermelons, bananas, oranges, tangerines, as well as cherries, cherries, grapes, raspberries and strawberries are placed in a chilled, slightly warm syrup.

I lay out fresh and boiled fruits and berries / t on vases, in compote bowls, salad bowls and pour chilled syrup.

To improve the taste, you can add to the finished compote grape wine or rum.

Compote from canned fruits - apples, pears, peaches, apricots, cherries, etc. - before serving, you just need to put it into vases, and large fruits, such as apples, pears, must be cut into slices, and then pour syrup. To improve the taste of the compote, it is recommended to first pour the canned fruit syrup into a saucepan, add sugar to taste and, if required, lemon juice or citric acid; boil it all and cool it down. Lemon or orange zest can also be added to hot syrup for flavor, and a little wine (port wine, Madeira, nutmeg) or liquor can be added to chilled syrup.

Ready-made compotes can also be mixed, serving them, for example, in such a mixture: peaches with greencloths, apples with plums, apricots with cherries, etc.

Dried fruits rinse two or three times in warm water, select apples and pears, put in a saucepan, pour 4 glasses cold water and at a slow boil cook for 25-30 minutes. After that, put the rest of the fruits and berries in the pan, add sugar and continue to cook for another 5 minutes.

For 200 g of dried fruit (mixture) - 1/2 cup of sugar.

Frozen fruits or berries (plums, cherries, strawberries, raspberries, etc.) can be used to make compote in the same way as fresh ones; they do not require any cooking.

Frozen fruits should be rinsed with chilled boiled water, placed in vases, interspersed with berries, and poured with pre-cooked and chilled syrup. To prepare the syrup, dilute the sugar with 1 1/2 - 2 cups of water and let it boil. To improve the taste, it is recommended to add a little wine (port wine, nutmeg, etc.), liquor or cognac to the syrup.

For 500 g of frozen fruit - 3/4 cup of sugar.

Rinse prunes two or three times in warm water. Pour sugar into a saucepan, pour it with 2 1/2 cups of hot water, stir, put prunes and cook at a low boil until soft (for 15-20 minutes).

Dried apricot compote is also prepared, but when cooking, it is enough to bring it only to a boil.

For 200 g of prunes - 1/2 cup of sugar.

Rinse prunes, raisins and dried apricots two or three times in warm water and put on a plate. Pour sugar into a saucepan, pour 3 cups of hot water over it, put prunes and cook for 15 minutes at a slow boil. After that, put dried apricots, raisins and cook for another 5 minutes. If the prunes are too dry, it is recommended to pre-soak them in warm water.

For 50 g of dried apricots, 100 g of prunes, 50 g of raisins - 1/2 cup of sugar.

To give the dishes a gelatinous consistency, various gelling agents are used: starch, agar and gelatin. These substances bind large quantities water, therefore, when cooled, the entire mass solidifies into a homogeneous jelly.

It must be borne in mind that jellies can break down, turning into a liquid. The reasons for this are different: freezing, shaking or aging during long-term storage.

Potato starch gives an elastic and transparent jelly, and maize (corn) starch gives cloudy, so it should be used only for milk jelly. Agar gives a less elastic and coarser jelly than gelatin.

Jellied sweet dishes include kissels, jelly, mousses, sambuki, creams.

Everyone knows a small pinkish or reddish-yellow fruit with a velvety skin that appears on Russian shelves in the midst of summer. Of course it's a peach. It is loved for its delicate, pleasant taste - moderately sweet, slightly sour. But, unfortunately, this is only a seasonal treat. In order to be able to enjoy the southern fruit in the cold season, there are various ways blanks. For example, you can make peach compote for the winter.

The benefits of peach

For those who are new to the history of the peach (or maybe they have not tried this miracle fruit at all), it must first be said that China is considered its homeland. In addition, the fruit is actively grown in Europe, the Crimea and North America. There are usually two types of peaches: with pale yellow flesh (they are sweeter) and red-yellow (they are more sour). This fruit is high in various useful substances and trace elements: in addition to proteins, fats and carbohydrates, also calcium, iron, manganese, potassium, vitamins of groups B, E and C, pectin, carotene, fiber and many others.

Despite its modest size, the peach is enough useful fruit. First of all, it is low-calorie (only 39 kilocalories per 100 grams), since it is 80% water. Thanks to the peach, a large number of various toxins are removed from the body, as it has a slight laxative effect (if you eat more than 5 of them a day). This property of the fruit is well known to nutritionists, so the fruit may well be present in the diet of those who dream of losing weight.

Eating the fruit is recommended for those who suffer from anemia, arrhythmia and other heart diseases, asthma, high blood pressure. It is indicated for digestive problems (but it is better to eat fruit in the morning) and jade, it has a beneficial effect on stress, can lower blood cholesterol levels, improves metabolism, and is good for vision.

Peach has a diuretic and anti-inflammatory effect - because of this, it is advised to include it in the menu for bronchitis. Since it has a high content of potassium, it reduces memory problems, strengthens the walls of blood vessels. The fruit supports the work of the circulatory system, prevents the formation of blood clots in the vessels. Due to the presence of calcium, it helps to improve the functioning of the musculoskeletal system. It is recommended to use peach for pregnant women (relieve the symptoms of toxicosis) and children as prone to constant colds, as well as all those who suffer from beriberi.

And what is not prepared from peaches! Preserves, jams, juices, alcohol; add them to various yogurts and curds, pastries, salads... The flight of fancy is simply limitless, because the amazing taste of this fruit will allow you to combine it with the most different products, which means it can be used in a variety of amazing dishes.

Peach is used to make masks for the face and neck, used in scrubs and creams, bath foam, shower gels; This is because peach is able to exfoliate dead skin cells and retain moisture in it - thus, it contributes to its restoration and rejuvenation. They also produce almond-scented oils from its seeds (because they smell like almonds).

When not to eat a peach

For all its wonderful qualities, the southern fruit is categorically contraindicated for allergy sufferers, diabetics, and obese people. Since the peach contains a sufficient amount of sugar and is a tonic, it is not recommended to use it for people with increased excitability, as well as for those who suffer from increased acidity of the stomach.

What is made from peaches

In addition to compotes, you can harvest peaches for the winter in other ways. The most common, of course, is jam. Peaches are also frozen, mashed from them (then it can be used as a blank for different dishes), brew liquors. There is also a savory storage option for peaches - chutney (a spicy seasoning made from fruits and / or vegetables, very popular in England). The fruit can also be dried.

Pros and cons of peach compote

The advantage of peach compote is its low calorie content (78 kilocalories). It contains many organic acids beneficial for the human body: lemon, apple, wine; it retains all the beneficial trace elements present in fresh fruits. Compote promotes the digestion of food, is indicated for kidney diseases, rheumatism, gout, improves the secretory function of the stomach. It also quenches thirst well.

Can't drink peach compote people with diseases of the thyroid gland, gastrointestinal tract, diabetics.

Selection of peaches for compote

When choosing peaches for harvesting (and just for food), you need, first of all, to find out if they have been chemically processed. Often this is done so that they keep their “presentation” longer, and, of course, such fruits should not be preserved or eaten fresh. And to find out if the fruit is suitable for consumption is simple: you need to break it. If the stone is dry, then the peach has been processed.

In order for the compote to be truly fragrant, you need to select only similar fruits. Odorless peaches will not let compote smell fragrant either. In addition, the fruits must be ripe, unripe fruits can only be used in jam. However, overripe ones are also not recommended.

When choosing peaches, you need to carefully touch them from different sides - it is necessary that they be elastic, only such fruits retain their shape. Fruits that are soft or damaged will get wet and turn the compote into porridge.

Having bought peaches, you should immediately put them into action (that is, into compote). The maximum period for which it is allowed to leave them to lie is no more than a day.

In order for all the fruits to boil equally and not disturb the taste of the drink, it is necessary to take fruits of the same size and maturity.

Cooking preparation

Before cooking compote, peaches must be peeled of their velvet skin, as it is tasteless in compote. Moreover, fruits without peel are more tender. To do this, the fruit is first dipped in boiling water for literally a minute, then cooled in cold water and the skin is removed. As a rule, after this procedure, it is pulled together quite easily, but in extreme cases, you can help yourself with a knife.

To diversify the taste of compote, you can pour it with grape, pear or plum juice. Also, cloves, citric acid, ginger, vanilla, honey are added to the compote. Piquancy will add dry or semi-sweet wine, as well as rum.

Cooking methods and recipes

Like any other dish, peach compote can be prepared in different ways. For example, in a multicooker.

Peach compote in a slow cooker

Those who have such a phenomenon of technological progress at home know how convenient it is. So many different dishes can be made with almost no effort! And to prepare peach compote in a compote slow cooker, you only need nothing: peaches, sugar and water.

1. Prepared, thoroughly washed fruits are placed on the bottom of the bowl, sprinkled with a glass of sugar and poured with water to the upper mark.
2. If desired, you can add cloves, ginger, cinnamon or other seasoning.
3. In the "quenching" mode, the drink is prepared for one hour.
4. Then the compote must be allowed to brew (for this you can turn on the “heating” mode for half an hour).
5. Pour into sterilized jars, roll up the lids.

Pitted peach compote without sterilization

The ingredients are the same: peaches, sugar and water.

1. In prepared and “skinned” peaches, it is necessary to remove the stones (for this, the fruits are cut in half along the groove).
2. We spread the fruits in pre-washed and dried jars by a third.
3. We fill hot water, leave for 40 minutes, covered with a lid.
4. Then we drain the water into the pan, add (to a 3-liter jar) a glass of sugar (maybe a little more), boil.
5. We refill the jars, roll them up, turn them over, wrap them up and let them cool.

This recipe can be varied by mixing peaches with nectarines.

Sterilized peach compote with pits

1. Washed and peeled fruits are placed entirely in clean and dry jars (3-4 pieces per three-liter jar).
2. Fall asleep with a glass of sugar.
3. Top with boiling water.
4. We fill a pre-prepared wide basin or pan with water so that it reaches the middle of the containers with the future compote immersed there.
5. The water in the basin must be brought to a boil, put a rag on the bottom, put a jar of peaches on top.
6. Pour boiling water over the lid for it, cover the container, leave for 10-15 minutes.
7. Then we take out the jar, cork it, shake it until the sugar dissolves, leave it to cool, after wrapping it up and turning it over.

How to store peach compote

Peach compote does not require mandatory storage in the cold. The main thing is that the place is dark enough (but at the same time with a temperature of no more than +20 degrees). Therefore, a simple pantry is also suitable. Many take compote jars to the balcony, if it is glazed - it is cool there, and there is no risk that the jar will burst from a big frost. But sudden changes in weather conditions are fraught with the formation of mold in jars.

No matter how you prepare peach compote, whatever you put there, the drink will still be tasty and healthy. And therefore, we can say with confidence that this is one of the most wonderful dishes in the world!

Frozen fruits and berries are a good alternative to fresh fruits. Frozen peaches and cherries make a fragrant sweet and sour compote assortment.

Compote of frozen berries and fruits is a wonderful refreshing drink that will allow you to feel a breath of summer in winter and get a portion of the missing vitamins. homemade compote, brewed by one's own hands, is especially recommended for children: it does not contain artificial colors, preservatives and synthetic flavors, which store-bought juices and fruit nectars are saturated with. There are no strict proportions for the preparation of such a compote. You can use any number of different types of fruits and berries. It is preferable to take a fruit and berry platter so that the taste of the drink is more saturated, fragrant. Today we offer to cook compote from frozen cherries and peaches.

Recipe Information

Cooking method: cooking .

Total cooking time: 30 minutes.

Servings: 16 glasses of 250 ml.

Ingredients

• sugar - 0.5 cups
• cherry - 200 g
• peaches - 5-6 pcs.
• water - 4 l.

Recipe

Note to the owner:

• At the end of cooking, add 2-3 lemon slices to the compote. Thanks to the lemon, the drink will acquire a richer color and a subtle citrus aroma.
• Compote from frozen berries and fruits can be an excellent basis for making jelly or jelly.

Ingredients:

3 kg. Peaches;
- 600 gr. sugar per liter of water;
- water.

1) Thoroughly wash the peaches in cold water. Fill them with boiling water and leave for 5 minutes. Drain the hot water and cool the peaches under running cold water. We clean the peaches from the skin.

Canned peaches can be whole, with pits, or pitted and cut into halves. That's why? part of the peaches freed from the stone.

2) Prepare the jars. We wash them with warm water and detergent, wipe them from the inside with soda, rinse and scald with boiling water. Banks do not need to be sterilized. We throw the lids into boiling water and leave them to boil.

3) We put the peaches in jars (separately pitted, separately whole).

4) Prepare the syrup. We collect about 4 liters of water in a saucepan, boil and pour in sugar (600 g for each liter). Stirring constantly, dissolve the sugar and bring the water to a boil. Boil the syrup for 3 - 5 minutes, then carefully pour into jars, to the very top. If there is not enough syrup, then at this stage you can add boiling water to the syrup, it is better to have it with a margin. We take out the lids from boiling water and cover the jars with them. We leave for 5 - 10 minutes.

5) Drain the syrup from the cans back into the pan and bring to a boil. Throw the lids back into the boiling water. Boil the syrup for 2-3 minutes. Fill the peaches with syrup, to the very top and roll up the lids. We turn the jars over, wrap them in a blanket until they cool completely.

Your peach compote is ready! Enjoy your meal!

Compote can be cooked from any fruits and berries, whether they are fresh, frozen or dried. Real compote has a rich aroma and taste, and it is also able to quench thirst in the heat or warm in the cold.

In this article we will talk about peach - a bright seasonal drink.

Recipe for peach compote with cranberries

Ingredients:

• cranberries - 500 g;
• peaches - 500 g;
• water - 2 liters;
• sugar - 1 tbsp.

Cooking

For a richer aroma and taste with a slight bitterness, you can cook peach compote with a stone, but we will first remove it, cut the fruit in half. Cut the peeled peach into slices or leave the peach with the stone cut in half. We thoroughly wash the cranberries and put them in an enamel pan along with peaches. Fill the contents of the pot with water and put on fire. We wait until the water boils, after which we add sugar to the drink and cook for another 15 minutes. You can serve ready-made peach compote both hot and cold, or you can even pour it into sterilized jars and roll up the drink for the winter.

How to make peach and apple compote?

Ingredients:

• apple - 2 pcs.;
• peaches - 4-5 pcs.
• water - 2 l;
• sugar or honey - to taste;
• mint - to taste.

Cooking

Peaches and apples are thoroughly washed, seeds and seeds are removed, and the fruit itself is cut into slices. We put the pieces of fruit in an enamel pan and fill with water. After boiling the liquid, cook the fruit over medium heat for 5-7 minutes, and then add the selected sweetener, sugar, honey or stevia can act as it. We catch fruits from the compote and put them in a blender bowl. Thoroughly puree apples and peaches, and for greater uniformity, wipe the finished puree through a sieve. Mix with compote and leave the drink to cool. Serve compote with mint leaves and ice.

How to cook compote from apricots and peaches?

The usual fruit compote can be prepared in a completely new way by adding a cinnamon stick or any other spice from the “mulled wine” mixture to the drink. Such a drink will perfectly warm in the cold and fill the entire kitchen with its aroma.

Ingredients:

• apricots - 6-7 pcs.;
• peaches - 2 pcs.;
• cinnamon - 1 stick;
• sugar or honey - to taste;
• water - 1.5-2 liters.

Cooking

Apricots and peaches are pitted, or we leave them, if you want to make more flavored drink with a slight bitterness. The peeled fruits are pre-cut, and the whole ones are easy enough to rinse. We put the cinnamon stick, peaches and apricots in an enamel pan, fill it with water and put on fire. Cook the fruit for 20 minutes, then add a sweetener to taste and continue cooking for another 5-7 minutes. We catch cinnamon and seeds from the drink, and grind the fruit pulp with a blender. The drink is served cold or hot.

How to make compote from cherries and peaches?

For the preparation of cherry compote, you can use frozen or dried berries, in any case, the taste and aroma will not let you down. Fans of berry compotes can also dilute the drink not only with cherries, but also with raspberries, blueberries or strawberries, which are also available frozen all year round.

Ingredients:

Cooking

Wash cherries and remove pits. Again, the pit can be left to make the drink slightly bitter. We also clean the peaches and cut into large slices. We put the prepared ingredients in an enamel pan and fill it with water. Cook compote for 7-10 minutes, then add sugar and continue cooking for another 5 minutes. We filter the finished drink and add sugar with lemon juice to it.