Ingredients for Spicy Compote
- Cherry 200 grams
- Strawberry 200 grams
- Pear 1 piece
- Apple 1 piece
- Water 3 cups
- Sugar 1/2 cup
- Allspice 5 pieces
- Cloves 2 pieces
- Cinnamon 1 stick (1.5-2 centimeters)
- Main IngredientsApple, Pear, Strawberry
- Serving 6 servings
- World Cuisine
Glass (capacity 250 milliliters), Deep pan with a lid - 2 pieces (capacity 3 liters), Stove, Kitchen scales, Tablespoon, Kitchen towel, Cutting board - 2 pieces, Kitchen knife, Paper kitchen towels, Colander, Fine mesh strainer , Skimmer, decanter with glasses or other utensils for serving
Cooking spicy compote:
Step 1: prepare a light sugar syrup.
First, take a deep pan, pour the right amount of purified water into it, add sugar, put allspice, cloves, cinnamon, mix everything with a tablespoon to a homogeneous consistency and put on medium heat. After boiling, boil the syrup 2-3 minutes until the sugar grains are completely dissolved. Then with the help of a kitchen towel we rearrange it on a cutting board and give the opportunity to infuse for 1-1.5 hours.
Step 2: prepare the berries and fruits.
Meanwhile, in turn, we sort out the cherries with strawberries and remove the stalks from them. Then we discard the berries in a colander, rinse under a thin stream of water and leave in it until use so that the glass has excess liquid. I also wash the apple with the pear, dry it with paper kitchen towels and peel it if desired, although it is better not to do this, since it contains a lot of iron. Next, put the fruit on a cutting board, cut each into 2 halves, remove the core with stones from them, and chop in large cubes or slices.
Step 3: cook the spicy compote.
When the syrup is infused, filter it through a fine mesh sieve into a clean deep saucepan. Then we shift the chopped fruits, dried berries there and put everything on medium heat.
After boiling using a slotted spoon, remove a thin layer of white-gray foam from the surface of the liquid, boil the compote 5 minutes, turn off the stove and cover the pan with a lid so that a small gap remains.
Then we cool the finished drink to room temperature and act as desired, either chill in the refrigerator, or enjoy immediately!
Step 4: serve the spiced compote.
Spiced stewed fruit served at room temperature or chilled. It is served in a decanter, a scallop pot, or immediately poured in portions into glasses, bowls, deep bowls, or bowls. Nearby they put a deep dish with fruits and berries, from which the drink was brewed, and small plates for waste, such as seeds. Help yourself!
Enjoy your meal!
- sometimes, along with spices, put in the pan the zest of half a lemon;
- the set of berries and fruits depends on your desire, for example, you can use cherries, cranberries, peaches, apricots and even pineapple;
- if you want the compote to be less concentrated, increase the amount of water in one and a half to two times;
- sugar is better to taste, someone likes less sugary drinks, someone more saturated.