Dried apple compote
Dried apple compote in a saucepan
Housewives use dried apples in a variety of dishes: baked goods, sweets, and, of course, compotes. Uzvar, made exclusively from apples, has various beneficial properties. It's best prepared with filtered water; the result is a vitamin-rich drink with an amber color and rich flavor.
Ingredients
- 300 G dried apples
- 3 l water
- 7 tbsp Sahara
- 1 pcs carnations
- 1 slice lemon or 1 g of citric acid
Instructions
- Sort the apples, remove the spoiled ones, put them in a colander and rinse under running water.
- Cover the apples with cool water and let them sit for 20 minutes to absorb moisture. Then drain in a colander.
- Pour water into a saucepan and place on high heat.
- When the water boils, reduce the heat and add sugar. When the sugar dissolves, add the apples to the water.
- Turn the heat back to high. Once it boils, reduce to medium, cover, and simmer for 45 minutes.
- Add a star clove 4 minutes before the end of cooking. Or other spices: cinnamon, ginger, cardamom.
- When the dried apple compote is cooked, remove from the stove and let it steep.
- Add citric acid or a lemon wedge to the still-warm drink. Be sure to remove the lemon after the compote has cooled completely to prevent it from becoming bitter.
- Serve in a jug or strained with apples on a separate plate.
Note
Cooking tips:
You can also add other dried fruits to the compote: prunes, raisins, dried apricots, and dried pears. They are also washed and soaked. However, dried apricots and prunes take a little longer to cook than apples. If you're replacing sugar with honey, add it to almost-cool water to preserve its properties. 100 grams of any honey per liter of water is sufficient. Sweeteners, however, don't require this approach and can be used like regular sugar. You can measure 1 gram of citric acid using a knife. Dip it into the packet of acid and pull it out on the tip. This is approximately 1 gram.
You can also add other dried fruits to the compote: prunes, raisins, dried apricots, and dried pears. They are also washed and soaked. However, dried apricots and prunes take a little longer to cook than apples. If you're replacing sugar with honey, add it to almost-cool water to preserve its properties. 100 grams of any honey per liter of water is sufficient. Sweeteners, however, don't require this approach and can be used like regular sugar. You can measure 1 gram of citric acid using a knife. Dip it into the packet of acid and pull it out on the tip. This is approximately 1 gram.
