Pear and apple compote for the winter
0
4336
Kitchen
Eastern European
Calorie content
49.3 kcal
Portions
3 l.
Cooking time
40 minutes
Proteins *
0.1 g
Fats *
0.1 g
Carbohydrates*
12 gr.
Perhaps the simplest harvest of seasonal fruits is compote. There is no need for special processing of raw materials and long-term cooking. Special attention should be paid only to high-quality washing of the fruit, since the successful storage of the drink depends on it. Pear and apple compote always turns out delicious and refreshing. In this recipe, we suggest using the whole fruit without cutting or removing the seed pods. This will further facilitate the cooking process and allow the fruit to keep its shape well in the compote.
Ingredients
Cooking process
Apples and pears for such a compote are better to choose a small size. It is good if these are fruits without defects. If there are any, they must be cut out after rinsing. So, the selected fruits are thoroughly washed with running water. To quickly and efficiently clean the surface of the raw material, you can use a soft brush. Leave the washed fruit to dry slightly from excess water.
We immediately cover the cans with lids and tightly close them with a special seaming key. Turn the cans upside down and wrap them in a warm blanket. In this position, let the blanks cool slowly - this will be additional passive sterilization. After cooling down, remove the jars with compote in a cool, dark place for storage.
It is advisable to consume compote during the year. This is exactly the period during which the useful properties of the product are preserved, and the risk of spoilage is minimal. If it seems that the finished compote is too sweet and concentrated, then when serving, you can always dilute it with boiled water to the desired concentration.
Bon Appetit!