Fresh apple compote

Fresh apple compote

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Fresh Apple Compote Ingredients

Ingredients for making fresh apple compote:

  1. Apples 1 kilogram.

To prepare the syrup, we need:

  1. Water 1 liter.
  2. Granulated sugar 400 grams.
  3. Water 750 ml.
  • Main IngredientsApple
  • Serving 4-6
  • World Cuisine


Bowl for apples, Waffle towel or paper towels, Knife, Wooden chopping board, Large pan for making syrup, Metal lids for rolling, Sealing key, Colander or slotted spoon, Kitchen stove, Cloth for jar, Banks for rolling

Making compote from fresh apples:

Step 1: Cook and Apples Mode.

First of all, we examine each apple well for the presence of a wormhole, rot, and other imperfections. If the apples are very dirty and dusty, they should first be washed in very warm water. If apples have the above flaws, then you can carefully cut them or change them to normal fruits. Then rinse with cool water, put on a waffle towel and give a little opportunity to drain water from apples. Fresh apple compote is prepared either from whole fruits of apples, or from sliced ​​into slices or halves. So, ideally, it is worth choosing apples that are as similar as possible in color, size and degree of maturity. If the selected apples have a fairly thin skin, then pre-cleaning it is not necessary. After the apples dry them, it will be possible to cut them into slices if desired.

Step 2: soak the apples in a saucepan.

Apple slices are placed in a bowl with slightly acidified water, using either lemon or by adding citric acid to the water at the tip of a knife. This is done so that they do not darken while we prepare everything else.

Step 3: prepare the syrup and blanch the apples.

For blanching fresh apples and making sweet syrup for compote, we take the same water. If you do not really trust the quality of the water flowing from your tap house at your place, then it is best to simply refuse it, since the taste and duration of storage of your canned compotes will depend on this, that is, on the quality of the water. I try to use clean spring water from an already proven source. So, we take a capacious saucepan and pour as much water there as in the end, as a result, we get the total capacity of all prepared cans for us. In a pot of boiling water, add sugar and wait, stirring constantly, when the sugar is completely dissolved in water. It is advisable to dissolve sugar not in boiling water, but in moderate heat over water. Then blanch the apple slices for 10 minutes in boiling water, then immediately throw them in a colander and pour them with cold water.

Step 4: preserve the compote.

The whole canning process is best to start directly with the preparation of the stove. A large pot with three liters of water should boil on one burner, on the other burner a roomy boiling pan or a pan with hot water, in which an empty liter jar prepared for rolling should stand on a rag. On the third ring should be a container (pan, bowl) with syrup, which has already been brought to a boil. Best if you pour the syrup into empty 2 liter kettle for greater convenience. Now we take cooked apples or apple slices, dip them in boiling water on the first burner literally on 30 seconds, immediately transfer them afterwards to the jar, then pour all the syrup and immediately roll the jar with a clean lid. Next, we repeat everything as well until you have finished the cooked apples and syrup. Covers should be boiled and cooled beforehand. If you take to preserve compote 3 liter cansthen previously prepared boiling water you will need in quantity 5 liters.

Step 5: serve fresh apple compote.

It is better to hold rolled cans with compote for about a month with their caps turned upside down in a warm place, for example, in a pantry, and then turn over and put them on long-term storage. Then in the cool winter season, you open the compote, pour it into glasses or immediately into the bucket. Now it remains only to serve it as an amazing, healthy and tasty drink. Enjoy your meal!

Recipe Tips:

- - if the compote is made from ripe Antonov apples, then these apples should not be boiled, they will simply be brought to a boil.

- - for such a compote it is generally better to select ripe fruits and preferably all of the same variety.

- - in boiling water, we advise you to lower the sliced ​​apples in a colander. If nothing suits the size, then you can always first fill the apples with slices in boiling water, and then, using a slotted spoon or a small colander, take out their boiling water and immediately transfer it to a jar.


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  2. Daibar

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