Treat yourself to a natural and healthy drink all year round- cook compote. This drink does not contain harmful substances for the body, but only one benefit and a variety of tastes and ingredients. Compotes are made from all fruits, berries, dried fruits, vegetables, and cereals. Add for aroma and piquant, incomparable taste of spices, citrus fruits and even alcohol. Despite the variety of compote contents, the basis of preparation is the same and simple. It consists of boiling the compote ingredients for 2-30 minutes in sugared water, after which the drink is allowed to brew for about 12 hours to enrich it with a full-fledged taste. Let's prepare some simple options compote and learn a few subtleties that are necessary for high-quality and great taste drink

How to cook compote from fresh apples and cherries

• This compote is prepared in the summer or early autumn, when it is possible to buy or collect fresh ones on your site. juicy apples and cherries.
• For 1 liter of water you will need 300 grams of apples, 300 grams of cherries and 4 tbsp. spoons of sugar.
• First, rinse thoroughly and peel the cores and seeds from the apples. The peel is removed as desired. If you drink compote Small child, it is better to remove the peel and leave only the pulp. Cut the apples into small pieces or 6-8 slices.
• Then we wash and peel the cherries from stalks and seeds. Cherries are added to the compote either whole or, if desired, cut into pieces.
• Place on the stove enamel pan, pour water into it. After boiling, add the prepared apples and sugar, reduce the heating intensity of the stove. The compote should bubble slightly over low heat, but not boil away.
• 5 minutes after boiling water with apples and sugar, add cherries to the pan and continue to cook over low heat for 10 minutes.
• Once the compote is cooked, cover it with a lid. The taste of the drink will be richer if you let the compote brew for 11-12 hours. If desired and possible, a couple of hours is enough time for infusion.

How to cook dried fruit compote

• Properly prepared dried fruit compote is a healthy bliss for digestive system. Because all dried fruits are boiled different time, it is preferable to buy them separately. Dried apples and pears take the longest to cook; it will take less time to cook prunes, dried apricots and dates.
• To prepare 1 liter of compote we need 100 grams. all dried fruits and a small glass of sugar.
• Before cooking, dried fruits need careful preparation. They are sorted, washed well and soaked in warm water for 20-30 minutes. Try to wash each dried fruit separately.
• Bring water to a boil, add dried apples and/or pears and cook for 20 minutes over low heat. Then add the rest of the dried fruits into the pan, continue cooking for 5 minutes and add sugar. Boil everything for another 10 minutes and let the drink steep under the lid for 10-11 hours.

How to cook compote - tricks

• Compote can be prepared from any frozen berries, fruits and vegetables. To preserve all vitamins, frozen ingredients are not thawed before decoction. It is enough to put them out of the freezer on the table for 10 minutes and then, without waiting for them to completely defrost, pour them into boiling water. The cooking time for compote from frozen berries or fruits will increase by 5 minutes.
• It is important to pour the ingredients into boiling water.
• During the cooking process, berries and fruits should not boil too much, but should bubble slightly on a low heat on the stove.
• For 1 liter of compote, use 800 ml of water, 200 grams of fruit and 1 tbsp. spoon of sugar.
• Instead of sugar, you can use any sweetener: sucrose, fructose, honey, etc.
• Fruits and berries will better impart their sweetness to the drink if, before adding them, add salt to the pan at the tip of a teaspoon.
• The compote will acquire a rich color if the seeds are left in the berries and fruits. The drink will acquire a bright color by adding a couple of drops of lemon juice.
• Some fruits and all berries have tender flesh and therefore boil quickly. Such ingredients are boiled in compote for no longer than 7 minutes. Hard fruits, such as apples and pears, are boiled for 10-15 minutes.

Compote is a natural refreshing drink. Depending on its filling, light apple Young children will love compote, and adults will diversify the flavors with ginger, cinnamon and cloves.

Compotes, along with such sbiten and kvass, are classified as traditional drinks our cuisine, tasty and healthy, they often appear in our diet, especially in summer, when refreshing vitamin drinks so by the way, giving a pleasant mood and cheerfulness

You can use almost any berries and fruits, fresh, frozen or dried, to make compotes. Today, on the eve of the season, we will talk about preparing a drink from fresh seasonal fruits and berries.
By the way, you can prepare compotes not only from berries and fruits, but also from vegetables - zucchini, carrots, pumpkins and others, but this topic deserves special attention.
Features of preparing compotes from fresh berries and fruits


Compotes can be prepared from pears, apples, apricots, plums, pitted peaches, and any berries, but pomegranate, banana, quince and persimmon are completely unsuitable for making this drink. The thinnest and important point– time for cooking berries and fruits: it is very important not to overcook them so that they retain their shape and do not lose their contents useful substances. In general, cooking time depends on the berries and fruits that are used:
Apples need to be cooked, like pears, for about half an hour; Boil the plums for about 15 minutes; It is preferable not to boil raspberries and blackberries, but to fill them with prepared hot sugar syrup; Cherry compote is usually prepared like this: just boil cherry pits, and the berries are poured with this syrup prepared on the seeds; for cooking other berries and fruits, 10-15 minutes are usually enough.
However, all of the above are just recommendations that each housewife can follow or not follow at her own discretion. Some people prefer for more bright aroma, For example, raspberry compote, still boil the berries a little, someone makes compote from whole cherries, without separating the seeds and pulp of the berries - it’s all a matter of personal preference.
Relatively often, only the following rules are observed:
Before cooking the compote, large and hard fruits are cut smaller, soft or small fruits are cut larger, and the berries are boiled whole. When cooking compote from sweet fruits and berries, their sweetness should be balanced with something sour: lemon juice, for example, or sour berries (currants , cranberries, gooseberries, sorrel, cherries, etc.). The zest of an orange or lemon added to it during cooking, which must be removed from the drink at the end of cooking or after cooling, has a very good effect on the taste of any compote. The standard proportions of ingredients for compote are as follows: for 1 liter of water, take about 150 g of sugar, which varies more or less side depending on the sweetness or acidity of fruits and berries. The ratio of liquid and berries or fruits is free, but, as a rule, when cooking compote, the pan is filled with them no more than a quarter or a third.
To add new flavors to the compote, you can use spices - cinnamon, cloves, vanilla, etc., as well as wine, port, honey, rose petals, etc.


By picking berries or fruits from the garden or buying them at the market from summer residents, you can, of course, do a lot of tasty and interesting things with them. Cooking compote is one of the best solutions, since in the summer such healthy drink restores perfectly water balance in the body, giving, in addition to quenching thirst, also the most pleasant emotions.
Remember: it is better to cook compotes in advance - 10-12 hours before serving. During this time, the drink “infuses” - the taste and aroma of berries and fruits are fully revealed, which have time to be well saturated with sugar syrup.
Fresh strawberry compote
Ingredients: 2 liters of water, 400-500g sugar, 4g citric acid, 600g strawberries.
Prepare the berries: remove the stems, rinse cold water and dry. Pour sugar into a saucepan, add water, bring to a boil, add berries and citric acid, boil for 2-3 minutes over low heat, then turn off the stove and cool the compote at room temperature, let it brew before serving.
Cherry compote

Ingredients: 1 liter of water, 500 g of cherries with stems, 10 tbsp. Sahara.
Sort through the berries, removing all bruised and rotten ones, rinse, place in a saucepan, add water, add sugar and bring to a boil over medium heat, reduce heat to low and simmer the compote for 10 minutes. Cool the finished compote at room temperature and let it brew. Use for compote ripe cherries dark burgundy color with elastic flesh. The best varieties for making this drink are Sofia and Hungarian cherries.
Apricot compote

Ingredients: 3 liters of water, 500 g of apricots, 1.5 cups of sugar.
Rinse the apricots, halve each and remove the pit. Pour sugar into 2.5 liters of water, bring to a boil and simmer over low heat for 5 minutes, put apricots in a saucepan, turn off the heat and let the compote cool at room temperature and leave for 12 hours before serving.
Strong, fresh, not overripe apricots should be used for compote.
Compote from fresh pears or apples

Ingredients: for 500g of pears or apples ¾ cup sugar, 2 cups water, citric acid, orange or lemon zest, cinnamon.
Peel apples or pears, cut into 6-8 parts, cut out seeds, put in acidified citric acid cold water. Pour sugar into a saucepan, pour 2 cups hot water, add chopped apples (without water), boil until soft for 10 to 30 minutes, depending on the variety. Refuel ready compote cinnamon, lemon or orange zest.
If used ripe apples Antonovka, you don’t need to boil them: you can put them in already boiled syrup, bring to a boil and immediately turn off the stove. Ripe pears do not cook either, but only bring to a boil. Depending on their sweetness, you can use less sugar for pears.
Redcurrant compote

Ingredients: 1 kg red currants, 500 ml water, 250 g sugar, cloves, cinnamon, ginger to taste.
Rinse the berries, selecting the most ripe but hard ones. Pour water into a saucepan, add sugar and bring to a boil, simmer for 10 minutes, stirring, add currants. Place the pan with the compote in the oven and keep there at a temperature of 120 degrees for 20 minutes, let cool in the oven.
Blackberry compote

Ingredients: 3kg blackberries, 1l water, 750g sugar.
Place the sorted berries in a colander, rinse with cold water and dry. Bring water and sugar to a boil, boil for 5 minutes, add berries, cover the pan with a lid, turn off the heat and let the compote cool on the stove.
Fresh raspberry compote

Ingredients: 500g raspberries, 250g sugar, 3l water.
How to make raspberry compote. Sort the berries, rinse with cold water, dry, and place in a saucepan. Add sugar to the berries, pour in water, bring to a boil, immediately turn off the stove and let the compote cool, covering with a lid.
If you ask which berries and fruits are best combined for compote, it is unlikely that anyone will be able to give an unambiguous answer to this question - tastes, as we know, are individual. Therefore, try to prepare a drink to your taste - using your favorite fruits and berries, and then your drink will definitely turn out very tasty!

Such a well-known and tasty compote (uzvar, vzvar) is not only an every day drink made from fresh or dried berries and fruits, but also canned food or fruits boiled in syrup. Ease of preparation, the ability to add seasonal fruits and berries, and then enjoy them in the winter - that’s why we love compote.

The benefits and harms of assorted fruits

It is believed that this drink is very useful, especially for children, but adults also drink it with pleasure. The sour broth is especially good on a hot summer day. After all, all fruits and berries contain vitamin C, which increases the body's immunity. Peach and apricot improve the functioning of the heart muscle, apples supply the body with iron, plum has a laxative effect, and sea buckthorn and cherry improve the functioning of the heart muscle. nervous system, supplying it with vitamin B2.

Quince, like pear, will help in the prevention of gastrointestinal diseases. In addition, quince contains tannins and pectins, which resist anemia and tuberculosis. Dried assorted fruits are also a storehouse of vitamins and microelements, which is why dried fruit compote is so popular in the cold season.

But there is also a flip side to the coin: too sweet a brew is harmful to everyone who cares about their health. It can provoke diathesis in children, allergic reactions, contribute to obesity and development diabetes mellitus. The sour mixture will cause stomach pain, and a large number of eaten assorted fruits may lead to diarrhea. Berries and fruits collected along roads may contain heavy metals and toxins.

As with any food and drink, the main thing is to find the measure and choose suitable look and a method for preparing compotes.

There are several different types compote.

• Uzvar- compote, in which fruit and berry grounds predominate (often from dried fruits). Distinctive feature– the drink is not boiled, but brought to a boil and infused.
• Vzvar (decoction) can be prepared with the addition of herbs and honey. Depending on the recipe, it is brought to a boil or boiled.
• Macedoine– fresh fruits scalded with boiling water (blanched), drenched in syrup, for the preparation of which they used another set of fruits and berries. Used as a cold dessert.
• Canned compotes– twists long-term storage with a predominance of liquid or fruit.
• Habitual dessert refreshing drink from fresh or frozen assorted fruits with less sugar.

Uzvar

Vzvar

Macedoine

Canned compotes

Component combination options

The choice of fruit and berry mix for a drink depends not only on gastronomic preferences, but also on the presence or absence of allergies, time of year, and the thickness of your wallet. Almost all fruits/berries can be used. Compotes are made from one type of crop or from different ones. The main thing is that the fruits are healthy and free of rot and wormholes.

At the same time, in addition to sliced ​​fruits and berries, leaves of mint, lemon balm, currants or cherries, honey or spices are added to the compote if desired. How sweeter fruits, those less sugar will be used. Here are some options for combining components:

• pear, lemon juice, mint;
• feijoa and apples;
• plums, apples, cherries, lemon, peaches;
• peaches and red currants;
• chokeberry and apples;
• pear and currant;
• whole peaches (for canning);
• apricots, citric acid, lemon balm (for canning);
• gooseberries, black and red currants;
• orange slices, mint and lemon zest;

• grapes and grape leaves;
• cranberries and lingonberries;
• strawberries, wild strawberries, cranberries and mint;
• cranberry and sea buckthorn;
• oranges, cherries, cloves and vanillin;
• strawberries with lemon;
• any frozen berries with honey;
• barberry berries (for canning);
• zucchini and sea buckthorn;
• zucchini and cherry plum;
• pumpkin, lemon, cloves and cinnamon;
• rhubarb and cinnamon;
• hybrid of black currant and gooseberry (yoshta).

You won’t be able to find your favorite flavor right away, and you don’t have to do it. After all, this is the beauty of compote - every day a new taste.

And yet there are several fruits that are well known to residents middle zone, which are not usually used in compote, and especially in twists: bananas, persimmons, kiwi, pomegranates. Banana and persimmon are too soft fruits and boil quickly. Kiwi is not rich in taste and aroma. Therefore, if you decide to cook kiwi compote, then fresh mint, cloves and cinnamon will add flavor to it.

Pomegranate is a southern fruit, so it is rarely used in recipes. But it's very tasty and useful product. And the compote from it turns out very tasty, even without adding others fresh fruit and berries.

How to cook correctly?

The principle of cooking compote for the winter and as a soft drink is too different. When canning, the berry and fruit preparation is immediately placed in jars. Next, according to the recipe, add sugar and pour boiling water. Or they fill it up berry mix sugar syrup.

Whether to add citric acid as a preservative is up to each housewife to decide in her own way. It depends on the concentration of sugar (if there is a lot of sugar, then the jars will survive without lemon juice), the desire to have a sour compote and the storage location. In an apartment, a jar without a preservative may explode, but this will not happen in a colder cellar.

One of the most simple recipes canning for the winter - compote from yoshta. The berry is so unpretentious that even in lean years it always produces a large harvest. An unusually high percentage of vitamin C content makes it even more attractive. Yoshta does not boil down at all in compote, so it is usually about a third of it put in jars, so that later the berries can simply be eaten or used as a filling for pies.

And the preparation is done as follows:

• rinse the berries thoroughly (the tails do not need to be removed, but leaves that accidentally fall into the jar make the taste even more interesting);
• fill a sterilized jar (1.5-3 l) one third with berries;
• add granulated sugar to about another third of the jar;
• pour boiling water over it;
• screw the jar with a metal lid;
• turn the jar over and shake several times;
• Wrap the inverted jar for a day to cool slowly (in this case, all the sugar will gradually dissolve).

The second fundamentally excellent way to preserve fresh fruits and berries is to fill them with sugar syrup. For example, pumpkin compote for the winter can be made according to the following recipe:

• 2.5 kg of pumpkin, peeled and cut into small cubes;
• add water so that the pumpkin is completely submerged in water;
• add 200 g apple cider vinegar;
• set aside for 2 hours;
• for syrup, boil water and sugar (4 l + 1.5 kg);
• place pumpkin cubes in a pan and cook for 10-15 minutes;
• Place the pumpkin in containers, fill the jars with syrup;
• add lemon, cut into small squares, cloves and cinnamon to each jar;
• roll up under metal lids and wrap for about a day.

The third method of canning is using sterilization of jars. Many people don’t like it, as you can get scalded when taking out the cans. But if the recipe does not provide pre-cooking, and the storage conditions are not very reliable, then it is better to use this method.

For example, you can prepare sea buckthorn compote this way. For this:

• rinse the sea buckthorn fruits, fill approximately 2/3 of them into 0.5-1 liter jars;
• fill with sugar syrup (0.4-0.5 kg of sugar per 1 liter of water);
• cover the containers with metal lids and place in a saucepan with warm water for sterilization (half-liter jars are sterilized for 15 minutes, liter jars for 20 minutes over medium heat so that the syrup does not splash);
• Remove the jars from the pan and immediately screw and wrap.

Since sea buckthorn - butterberry, then a bright orange greasy film will appear on the compote. There is no need to delete it: sea ​​buckthorn oil- Very valuable product. Sea buckthorn is a storehouse of ascorbic acid. So that during heat treatment Vitamin C has not been destroyed, the water temperature should be no higher than 60 degrees.

Everything is much simpler when preparing compote in a saucepan. Having decided on fruits and berries, divide them into hard ones ( hard apples and pears, for example) and soft (strawberries, strawberries, any frozen fruit). Very hard fruits are boiled for 10-20 minutes, but soft ones can not be boiled at all, but placed in boiling water and immediately turn off the stove. If the mixture contains bright fruits, then to obtain rich color The compote should sit for several hours. At the same time, the drink gains aroma and taste.

The finished compote is not stored for long - a maximum of 2-3 days in the refrigerator.

Here are some recipes for such a cool drink.

Fresh pear compote:

• Core the fruits and place in a pan of boiling water;
• add to taste granulated sugar and a little bit of citric acid;
• boil for 15 minutes;
• to change the color of transparent pear compote 5 minutes before readiness, you can put a piece of beet into the pan, which is removed after cooling.

Compote “Mojito” is very refreshing on a hot day, it takes 20 minutes to prepare from minimum set products:

• Using a fine grater, remove the zest of one lemon;
• remove the remaining peel and remove the white veins;
• a small bunch of washed mint, peeled lemon, 4 tablespoons of sugar and one glass of water, beat in a blender;
• V three-liter saucepan pour in the whipped mixture and fill with water;
• omit the zest;
• boil;
• if desired, add half a teaspoon of citric acid;
• boil for 2 minutes and turn off the stove;
• compote is infused for 30 minutes under the lid, cooled and filtered.

Culinary tricks

Finally, a few tips from the professionals.

• If you have a fairly large thermos in your house, then you don’t need to cook the compote in a saucepan at all: put fresh fruits/berries, granulated sugar and spices in a thermos, pour boiling water over it and seal tightly. After 15 minutes the compote is ready.
• To add rich color, fruits, berries and even pieces of brightly colored vegetables are added to compotes. This applies to both soft drinks and winter preparations. For example, apple compote is often diluted with cherries, plums, rowan berries, and yoshta.
• Children love more than just drinking canned compote, but there is canned fruits. For this purpose, use small, even hard apples, small pears, peaches, apricots, large plums. The core of apples and pears is removed. But stone fruits are often left whole so that the fruit does not boil over in boiling water. And the taste of the bone gives a special aroma to the compote.
• Many housewives put a large amount of fruit and berry mixture in jars so that in winter they can not only eat it, but also put it in pies.
• If your family doesn’t like to eat berries from cooked compote, freeze them. This is both a filling for future pies and a filler for cottage cheese or yogurt.
• If you use small jars for compote, you can sterilize them in the microwave. In this case, you need to cover the jars glass lids, saucers or not cover at all.

How to make homemade compote

Summer is a wonderful time to fully enjoy the taste of the wonderful homemade compote from fruits and berries- a very popular drink, easy to prepare and healthy - unlike soda! Unless like this original drink how messmer tea with apple, strawberry, orange and cornflowers can compare in the richness of aroma and taste with assorted summer compote!

Look how many gifts the generous summer gives us! Just have time to collect. Apricots, apples, cherries, raspberries, peaches! So let's put all this wealth into one pan and cook a delicious, aromatic summer compote!

Ingredients for homemade fruit compote:

Seasonal fruits;
- water;
- sugar.

How to cook fruit and berry compote:

We put water in a saucepan on the fire, and while it boils, wash and peel the fruits. Our set this time was like this: apricots, cherries and raspberries. We throw them into boiling water, not cold: this way more vitamins are preserved! Moreover, solid big fruits(apricots, apples) are added immediately, and tender ones, such as raspberries, are added at the end of cooking.

Cook the compote, covered, over high heat until it boils. Then add sugar to taste and reduce the heat a little. It’s better to put less than to over-sugar the compote: you can always add a spoonful of sugar to a sour drink, but it’s more difficult to correct something too sweet. I used about 7 tablespoons of sugar for 5 liters of water, and this time I guessed right! The compote turned out great.

After letting the compote boil with sugar for 5-7 minutes over low heat so that all the fruits are cooked, turn it off and let it brew - if you are going to drink the compote right away, or roll it up if you are preparing it for the winter.

Roll up the compote

Compote prepared according to our recipe can be cooled, poured into a jug and kept on the table to refresh yourself all hot day summer drink. Or you can roll it up for the winter. Prepare a sterile container: it is convenient to roll the compote into bottles with screw caps from pomegranate juice. Slowly fill the bottles with boiling water through a funnel to about ¼ - 1/3 of the height so as not to crack. We also sterilize the lids by boiling them in water. Cover the bottles and let them sit for 5-10 minutes. Then drain the water.
After turning off the finished compote, wait a couple of minutes: the fruit will sink to the bottom, and it will be easier to scoop out the compote. We scoop up the compote with a ladle and pour it into bottles through a funnel. Try to keep the fruit in the pan: then it will fit more compote. Screw on the lids and cover the rolls with a blanket until the morning. It's great to have a supply of tasty food in winter. summer compote!

You can also check out other recipes:

I propose to immediately dot the i’s and understand one very important thing: homemade compote- this is not the cloudy liquid of a faint brown color that you were given in kindergarten, and not the brew of unknown origin that is offered in most catering establishments. Moreover, I can safely say and even bet that if you say that you don’t like the hero of the topic, then you simply haven’t tried properly cooked, tasty, homemade compote!

The word "compot" came into Russian from French - initially it was there that compote, a clear drink from fresh berries and fruits, was brewed. In Rus', at about the same time, they were actively preparing uzvar (brew) - a drink made from dried apples, pears and plums.

In my family, compotes are traditionally a winter drink: it is very pleasant on a snowy, frosty day to drag a jar of almost black cherries from the cellar, open the lid and inhale the aromas of summer... However, even on the ringing days of June, hot July and imposing August compotes are served no less joy: a cool drink, a couple of ice cubes, a beautiful glass, a slice of lemon.... Here it is, happiness! If you don't already know how to cook compote correctly, we offer you 10 proven tips and recommendations.

1. If you think that compote can be made from substandard berries and fruits, you will never cook a truly tasty homemade compote. Slightly crushed berries, slightly dented fruits - yes, but spoiled, not fresh, sour and about to go bad, it’s better to use them for jam (if not throw them away), but cook compote correctly need from good raw materials.

2. Berries and fruits must be washed and placed in a saucepan, then filled with cold water. The proportion may vary depending on your taste, I take 3 parts water and 1 part berries (fruits), and, as a rule, I strive for proportions 2:1. Don't be greedy and take less specified quantity- you will not get a compote, but a weakly flavored drink that will not bring any joy.

3. Don't believe when they tell you that compote needs to be boiled 15 minutes (or - oh, horror! - even more). When the water boils, reduce the heat to low, let simmer with the lid closed for about 3 minutes and turn off. After steeping, the compote will become the most delicious, incredibly aromatic and maximally rich.

4. Don't add sugar directly into the pan with fruits and berries - they will absorb the sweetness, and not much will be left for the drink. Unnecessary extravagance! When the compote is infused, strain it and then dilute it required quantity sugar syrup. In order not to “play” with the syrup, I initially cook the compote a little more concentrated than required by the available amount of berries and fruits, and then dilute it with a glass of well-sweetened water.

5. In my opinion, it tastes better cherry compote does not exist! If you add a sprig of mint to the berries in a saucepan, you will get an absolutely unreal drink - full, filling, multifaceted and very voluminous. I’m not sure that such epithets are appropriate in relation to compote, but they actually reflect its properties very well.

6. Apple compote by itself is a very boring thing, however, in the company of orange peels or tangerine skins, you get a completely different drink - bright and characteristic!

7. Despite the fact that strawberries are bright and tasty berries, strawberry compote it usually comes out a little empty, so it’s better to cook mixed compote- strawberry-raspberry, strawberry-blueberry, strawberry-currant.

8. If at hand no fresh berries or fruits, you can always cook compote from frozen raw materials. There is no need to defrost anything first.

9. Any compote is possible additionally flavor, adding various herbs and spices to the pan. Here are some ideas:

Zest of oranges or lemons;

Mint, lemon balm, lemongrass;

Thyme, rosemary, lavender;

Allspice;

Cinnamon and vanilla;

Cognac or rum.

10. Compote is possible cook almost anything, which is growing, and here are some ideas for you:

Strawberries and wild strawberries;

Gooseberry;

Red and black currants;

Cherries and sweet cherries;

Plums, cherry plums, apricots and peaches;

Pears and apples;

Grape;

Sea ​​buckthorn;

Rowan, viburnum, lingonberry, cranberry.

In addition, excellent compotes (uzvars) are made from all kinds of dried fruits.

Well, I offer several promised recipes for homemade compote. The proposal is valuable because the articles give different methods for preparing compote and, by changing fruits or berries, you can, in fact, using these instructions, prepare completely different drinks.

Children usually love it - it turns out to be unobtrusive, non-provocative, background, soft and sincere. The most important thing about it is the smell: it is mind-blowing!

The recipe is valuable because as a result of simple manipulations you can get two things: actually, the compote itself (and from apricots it is incredibly tasty, aromatic and simply magical!) and soft fruits, which are very cool to wrap in yeast dough and prepare burgers.