Apple compote
Required:
apples of medium size 6-8,
sugar 1 1 / 3 cup,
1 glass of grape wine,
citric acid on the tip of a teaspoon,
cinnamon to taste
5 cups water.
Preparation:
Apples or pears to sort, wash (fruits with rough skin clean), cut into slices, remove the core with the seeds and put the fruit in water, adding a little citric acid. Peel and core of the fold in a separate bowl, pour five cups of water and cook for 10-12 minutes, then strain broth, adding the sugar. In the resulting syrup prepared by putting slices of apples or pears and cook at low boil 6-8 minutes. To add flavor to the compote can be put zest of lemon, orange or cinnamon, and to improve the taste, after cooling, pour a little wine.
Compote strongly boiled soft varieties of apples (Oporto, Antonovka) and pears (duchess, etc.) should prepare a little differently. Cooked apples and pears of varieties to put in unoxidizable bowl, pour boiling syrup and cool, then carefully remove the skimmer, to disrupt the unit dose in a bowl and pour syrup.
Required:
apples of medium size 6-8,
sugar 1 1 / 3 cup,
1 glass of grape wine,
citric acid on the tip of a teaspoon,
cinnamon to taste
5 cups water.
Preparation:
Apples or pears to sort, wash (fruits with rough skin clean), cut into slices, remove the core with the seeds and put the fruit in water, adding a little citric acid. Peel and core of the fold in a separate bowl, pour five cups of water and cook for 10-12 minutes, then strain broth, adding the sugar. In the resulting syrup prepared by putting slices of apples or pears and cook at low boil 6-8 minutes. To add flavor to the compote can be put zest of lemon, orange or cinnamon, and to improve the taste, after cooling, pour a little wine.
Compote strongly boiled soft varieties of apples (Oporto, Antonovka) and pears (duchess, etc.) should prepare a little differently. Cooked apples and pears of varieties to put in unoxidizable bowl, pour boiling syrup and cool, then carefully remove the skimmer, to disrupt the unit dose in a bowl and pour syrup.
