home
➠ Beverages
➠ Beverages
➠ Yellow plum and apple compote for the winter

Yellow plum and apple compote for the winter

1864

Kitchen Russian

Calorie content 39.5 kcal

Portions 3 l.

Cooking time 50 minutes

Proteins * 0.2 g

Fats * 0.1 g

Carbohydrates* 9.5 g

Yellow plum and apple compote for the winter

Content

If you want to surprise your household and guests with something unusual - we have an idea! Amazing fragrant yellow plum compote with apples and melons! Such a set of fruits was not chosen in vain, they perfectly complement each other, and the taste of the compote turns out to be harmonious and very, very tasty. Try to cook compote with us, and you will be convinced of it!

Ingredients

Plum yellow 450 gr. Apples 350 gr. Melon 350 gr. Granulated sugar 250 g Water 1.8 l.

Cooking process

We select hard varieties of apples for compote, sweet and juicy. We rinse them under a stream of warm running water and put them on a kitchen towel so that they dry out a little. Then we cut the apples into 4 parts, remove the stem and core and cut into small slices.

We chose ripe and firm plums. We wash them in running water, remove the stalks and leaves. Then we spread it on a towel and leave it for 10-15 minutes so that they dry from the water. Then, with a sharp knife, cut the plum in half lengthwise and remove the seeds.

We clean the melon pulp from seeds and peel, cut into large cubes.

Pour water into a saucepan, put it on fire and heat it up. Add sugar, stir until dissolved and bring the water to a boil, then boil the syrup for 3-5 minutes.

Add apples to boiling syrup, mix and boil for 5 minutes. Then we send the prepared plums there, mix again and boil for another 5 minutes.

Finally, add the chopped melon to the compote and boil the fruit for another 5-7 minutes.

We wash the jar for compote with baking soda, rinse well with warm water. Place the jar over a pot of boiling water and sterilize for 8-10 minutes. Then, using a grip, carefully remove the jar and let it cool slightly.

Using a wooden spoon, gently transfer the fruit from the pan to the jar and fill it with hot compote. Tightly tighten the jar with a boiled lid, turn it upside down and check the tightness. Then wrap it with a terry towel and leave to cool completely at room temperature. Then we remove the compote for storage in a dark, cool place.