Pear and apple compote in a saucepan
A fragrant fruit compote made from apples and pears is becoming increasingly popular. It can be enjoyed under various names in cafeterias, sometimes serving refreshing pear lemonade, apple mulled wine, Provence cocktail, and so on.
Compote of fresh pears and apples in a saucepan
A high-quality and tasty non-alcoholic drink, with a composition similar to cider, can be brewed in a saucepan at home.
Ingredients
- 0.5 kg apples
- 0.5 kg pears
- 1.5-2 l water
- 0.25 kg Sahara
- 1 pinch citric acid
- 1 pcs cinnamon sticks
- 1 pcs carnation
- 1 pcs star anise
- 1 pcs sprigs of mint
Instructions
- Place a saucepan of water on the stove to heat. Once the water boils, add sugar, stir, and bring to a boil again.
- Add fruit of similar ripeness and size, cut into equal cubes, peeled, seeded, and stemmed. It's best to dip the apples into the syrup first, then the pears, as they're more tender and will cook more quickly.
- Cook the compote over low heat, covered, for 10–15 minutes, skimming off any foam.
- Remove from heat and, if desired, add a few crystals of citric acid or a teaspoon of freshly squeezed lemon juice and spices.
- Let it brew under the lid.
Note
Apple and pear compote can be served hot or chilled. It's best to evenly distribute the fruit among individual serving cups, pour the liquid over them, and garnish with cinnamon.
If you plan to serve the drink cold, do not add any spices; place crushed ice at the bottom of the glass, then add the fruit, pour the chilled drink over it, and garnish with mint.
