How to make dried fruit compote: 5 recipes

Homemade compotes and juices are considered to be unique drinks. Legends can be made about the benefits of natural products, but it is better to feel all the positive qualities in your own body. Thanks to the beneficial elements and vitamins contained in dried fruits, the drink normalizes heart activity, improves vision, and fights obesity. Compote also favorably affects metabolic processes, the immune and nervous systems. Consider the important aspects of preparing a drink at home.

Practical recommendations

1. It is not always possible to cook compote from "home" dried fruits, very often housewives use purchased ingredients. If you are forced to resort to such actions, monitor the quality of the goods. For example, dried apricots have a dull shade without bright spots and foreign inclusions; the product has a hard shell in structure. In cases where the dried fruit is more colorful, it means that the composition contains impurities that extend the shelf life.
2. Before using dried fruits for their intended purpose, they must first be cleaned. Remove stems, leaves, and other foreign debris. Put the ingredients in a colander, wash thoroughly under running, or better filtered water, and dry with cotton towels. It is recommended to soak the fruits in purified warm water, after waiting 15-20 minutes. In the process of preparation, dried fruits are thrown only into water, previously brought to a boil.
3. It is important to choose a pan for cooking fruits, taking into account all the features. During the heat treatment, the ingredients increase 1.5–2 times. It follows that 1 kg. ingredients you need about 3.5-4 liters. filtered water. In this case, the dishes should have thick walls and a bottom, if possible be enameled.
4. During the preparation of dried fruit compote, it is worth paying attention to the cooking time. If you increase the specified interval, the products will lose their useful qualities. For example, dried apples and pears need to be pre-soaked, and then cook for about 35 minutes, no longer. For other species, heat treatment should not exceed a quarter of an hour. Raisins are not immediately put into the final product, but 3-5 minutes before being cooked.
5. After cooking, the pan with compote must be removed from the stove, and then wrapped in a warm blanket or towel and left at room temperature. Duration of infusion - 1.5-2 hours, it is during this period that the fruits will open, the drink will turn out to be aromatic, rich, tasty.
6. If desired, you can sweeten the compote with honey, cane or beet sugar, fructose. An apple drink combines favorably with ground cinnamon and cloves, a pear or other sweet drink - with zest or citrus fruit juice. You can also add lemon balm, rosehip, thyme, they have a lot of useful properties. Blueberries and currants will make the compote saturated.

Dried fruit compote: a classic of the genre

• pear (dried or smoked) - 250 gr.
• dried apple - 550 gr.
• prunes - 220-250 gr.
• dried apricots - 120 gr.
• granulated sugar (preferably cane) to taste
• citric acid - 6 gr.
• drinking water - 7 l.

1. Go through each type of fruit individually, removing the stalks, leaves, possible extraneous debris. Wash the fruits in running water, then dry with napkins or a towel. Pour filtered water into a basin or other deep container, soak the fruit for a quarter of an hour.
2. After the specified period, proceed to the preparation of compote. Choose a wide pan with high sides and enamelled coating, pour 7-8 liters. water, put on the stove, bring to a boil over medium heat.
3. Now send pears and apples to the container, since their structure is denser, which means that it requires a longer processing time. Bring the mixture to a boil again, reduce the heat to a minimum, simmer for 20 minutes.
4. Once the dried fruits are boiled for the specified time, pour in prunes and dried apricots, add citric acid, granulated sugar. Cover the composition with a lid, simmer another quarter of an hour, stirring occasionally. After that, turn off the burner, remove the compote from the stove.
5. Close the pan with a lid, wrap with a towel, leave to cool at room temperature. Use the drink warm or cold, add cinnamon or cloves (optional).

Dried fruit alcohol compote

• semi-dry / semi-sweet wine (red or white) - 175 ml.
• filtered water - 2.2 liters.
• cloves - 5 buds
• dried fruits (optional) - 550-600 gr.
• granulated sugar - 90 gr.

1. Wash the selected dried fruits from the stalks, extraneous debris, leaves, etc. Remove the moldy specimens, then fill the fruits with cold water and leave for 3 hours, wait for the fruit to swell.
2. After time, rinse them again, dry with a towel. Pour purified drinking water into a large pot, put on medium heat and boil.
3. Send to the container, cook for 15-30 minutes first at medium power, and then at low. The heat treatment time depends on the type of dried fruit selected.
4. Approximately 5-10 minutes before readiness, add wine, clove buds and granulated sugar to the drink, mix everything thoroughly.
5. After this period, turn off the stove, cover the alcohol compote and let stand for 1 hour. Next, wrap with a warm cloth (bedspread, plaid, towel, etc.), cool at room temperature. Serve with whipped cream or a slice of strawberry on the edge of the glass.

Raspberry compote of their dried fruits

• dried cherry - 100 gr.
• raisins - 75 gr.
• dried pear - 175 gr.
• dried apple - 150 gr.
• prunes - 70 gr.
• dried raspberries - 130 gr.
• honey - 90 gr.
• lemon - 1 pc.
• granulated sugar (optional) - to taste
• drinking water - 4 l.

1. Sort out dried fruits, remove all foreign particles, rinse under a tap through a colander. Pour water at room temperature into the basin, send the ingredients there, leave for 2.5-3 hours. After time, dry in a convenient way.
2. Pour purified water into a thick-walled enameled saucepan, add granulated sugar (if necessary) and honey. Put the container on the stove, bring the syrup to dissolve the granules.
3. When the solution boils, turn down the power, pour apples and pears, cook on low heat for about half an hour. Next, add prunes, dried apricots and cherries, simmer another 15 minutes.
4. Squeeze the juice from one lemon, grind the zest into small squares (do not rub on a grater), send everything to a container with compote. After about 10 minutes, pour raisins and dried raspberries, turn off the stove.
5. Cover the container with a lid, wrap it well with a blanket or blanket, leave it for 12 hours until the final infusion. Optionally, add a pinch of ground cinnamon or 5 buds of cloves.

Dried fruit honey compote

• honey - 150 gr.
• dried apple - 220 gr.
• dried cherry - 180 gr.
• dried pear - 120 gr.
• raisins - 50 gr.
• prunes - 60 gr.
• water - 2.5 l.

1. If possible, use seedless raisins. Wash it, soak in clean water for 1 hour. Sort apples, pears, prunes from extraneous garbage. In a different container, place the dried cherry, fill with water and leave for half an hour.
2. Choose the best dishes with high sides. Drain the dried fruit, pour fresh into the bowl, bring to a boil and send apples and pears there.Simmer the mixture over low heat for 25 minutes, then pour the prunes, cook for another 10 minutes.
3. After this period, send the cherry to the pan, after 5 minutes - raisins. Stew the composition on the stove for 10 minutes, then turn off the burner, add honey and mix well.
4. Cover the pan, wrap it in a coverlet, leave it for 10-12 hours until the final infusion. After this period, the compote can be filtered, before use, warm the drink.

Dried fruit pumpkin compote

• pumpkin - 225 gr.
• dried fruits to choose from - 275g.
• rosehip berries - 120 gr.
• sugar beet - at the discretion
• cinnamon - 2 gr.
• purified water - 4.5l.

1. Peel the pumpkin pulp from the seeds, peel, wash and dry well. Cut the fruit into pieces about 1.5 * 1.5 cm in size. Go through the dried fruits, peel them, wash and soak in water for 1.5 hours. After this period, drain the water, dry the fruits.
2. Pour drinking water into a thick-bottomed pan, add granulated sugar to taste (you can replace it with honey, increasing the amount).
3. Bring the syrup to a boil, reduce the heat to a minimum, pour in the previously washed rosehip berries. Stew them for 10 minutes, then send pumpkin cubes to the pan, cook another quarter hour.
4. After the pumpkin is cooked, place the selected dried fruits in the bowl. The heat treatment time in this case varies from 15 to 30 minutes, it all depends on the type of fruit.
5. 5 minutes before cooking, add ground cinnamon and mix, then cover. Wrap the pan in a warm towel, and let cool at room temperature.

It is easy to make dried fruit compote if you have sufficient knowledge regarding the available technologies. Consider a recipe with cherries, prunes, and raisins. Make a drink based on apples and pears, lemon juice, dried raspberries, dried apricots. Always add dried fruits only to boiling water, do not forget to soak them before heat treatment.

Video: how to cook delicious dried fruit compote