Apple and orange compote
Apple and orange compote
Ingredients
- 3 liters water
- 2-3 pcs apples
- 2 pcs orange
- 150-200 gram Sahara
Instructions
- Place an enamel or stainless steel pot of water on the stovetop. While the water is boiling, rinse the fruit under running water and pat dry with a towel. Cut the apples into medium-sized wedges, removing the cores. Pour boiling water over the oranges, remove the zest with a vegetable peeler, and slice into not-too-thin slices.
- When the water boils, add sugar. When preparing the compote, increase or decrease the amount of sugar depending on your taste preferences. Bring to a boil again and add the prepared fruit. Cook for another 15 minutes at a minimum simmer. Remove the compote from the stove. Cover the pan with a lid, leaving a small gap, and let the drink steep for 30–40 minutes for a richer flavor.
- Strain the finished compote, pour it into a glass container, and refrigerate. Serve chilled or at room temperature. When serving, you can add some fruit pieces to the glass. It will be both delicious and beautiful.
Note
For a richer flavor, choose aromatic apple varieties with a bold aroma. Dried apples are also an option. Feel free to add hibiscus petals, ginger, or lemon to the compote.
An aluminum pan is not suitable for making compote, as this metal tends to oxidize from citrus juice.
Unpeeled fruit will retain its shape better after cooking. This is especially useful if you plan to serve compote with the fruit.
