Vitamins in a jar: apple and pear compote for the winter
Compote of apples and pears for the winter, plums, dried fruits and various fruit mixes is a great alternative to coffee and tea not only in winter, but also in summer. Apple and pear compote for the winter is an excellent way to warm up and feel a piece of summer. We bring to your attention a small selection of cooking recipes.
The taste of the drink and its color depend on the quality of the fruits used. It is recommended to use ripe, undamaged fruits for cooking. The most traditional fruits for making compotes are apples, pears, plums and cherries. Depending on the ingredients used, we get different taste and useful qualities of the drink upon release. Among other things, a compote with a minimum sugar content is a low-calorie product, and people on a diet can quite afford to consume this drink.
Pear and apple compote, a simple recipe
- water - 3 liters;
- fruits (apples and pears) - 0.5 kg each;
- sugar - 135 grams.
Consider how to cook apple and pear compote.
It is necessary:
- Wash the fruit.
- Remove cores. Cut the fruit into large slices. You should not peel fruits from the skin so that they do not boil over and the compote does not turn into mashed potatoes.
- Put chopped fruits in a saucepan, pour warm water, let it boil. After boiling, cook for about 15 minutes over low heat.
- At this time, sterilize the required number of cans.
- Put the finished apples and pears into sterilized jars with a slotted spoon.
- Add sugar to the remaining broth, mix thoroughly until dissolved.
- Bring to a boil, after syrup pour apples and pears.
- Roll up the jars with a lid, turn over.
If you want to get the most transparent compote from fresh apples and pears so that the pulp does not boil over, the fruit must be cooked whole without cutting.
For this purpose, you can take small fruits. In this case, canned fruits can be further used in the preparation of various desserts.
Apples are a source of essential vitamins B, A and C, which help support the immune system during the winter and off-season. In addition, they contain tannins and acids that normalize the digestive system.
Pears are a source of vitamins A, C, PP, trace elements such as iron, iodine, folic acid, fiber, pectins, tannins. They are useful for people with impaired thyroid activity, and for colds they are used as an expectorant.
Apple and pear compote: recipe (with the addition of orange or lemon zest)
To prepare the following recipe for a drink from fresh apples and pears, take 2.3 liters of water, 450 grams each of ripe pears and apples, 115 grams of sugar, and one citrus zest. An ingredient such as cinnamon is optional and is added to taste.
Preparation:
- washed, peeled and coarsely chopped apples and pears, cover with sugar and cover with water;
- boil the drink after boiling water for no more than 15 minutes;
- spices (cinnamon, zest) add to taste.
To prevent the apples from darkening, sprinkle them with water and citric acid before cooking.
Cut the zest in a spiral with a special knife.
For preservation, pour the compote into jars (sterilized) and roll up the lid.
Cinnamon strengthens the state of blood vessels and heart muscle, helps to fight colds during epidemics, and has antibacterial and anti-inflammatory properties.
The effectiveness of the smell of cinnamon has been proven to improve concentration and memory properties. The apple and pear compote will turn out to be very tasty, and any housewife can handle the recipe for its preparation.
Compote of apples, pears and plums for the winter (assorted)
Such a compote mix turns out to be more aromatic and richer than compote just from apples or pears. To prepare a drink, you need the following ingredients:
- fruits - approximately 1 kilogram of apples, pears and plums;
- Take about 3 liters of water, less for a richer taste;
- sugar - a little less than a glass.
Preparation:
- Wash the fruit, peel, cut into 5-6 pieces. Separate the plums from the stone.
- Dissolve sugar in water, bring to a boil.
- Pour fruit into the boiled syrup, leave to simmer for about 10 minutes.
- Remove from stove. Insist 10 minutes.
- Throw the fruit in a colander, arrange in jars, pour over the resulting syrup.
- Then put on sterilization. Roll up.
To preserve the maximum amount of useful vitamins, apples, pears and plums compotes for the winter should be brought to a low boil and continue to boil over low heat for no more than five minutes.
You can replace the addition of sugar with honey, which will also enhance the beneficial properties of the drink.
Plums are a storehouse of vitamin P and potassium, useful for the human body. They help to lower blood pressure, cholesterol levels, improve the functioning of the digestive tract, relieve pain in rheumatism and gout.
In addition to compotes from apples and pears for the winter and other fruits, a valuable analogue, both in taste and in the content of useful microelements, is a compote from dried fruits (uzvar). The usefulness of the uzvar depends on the components from which it is prepared. Usually dried apples, pears, prunes are used for its preparation, sometimes raisins are added.
There are several ways to make an uzvar. The first method is steaming dried fruits. In this case, pre-soaked dried fruits are poured with boiling water and insisted under the lid for several hours. In the second method, dried fruits, again pre-soaked, are poured with water and brought to a boil.
There is no doubt about the usefulness of compotes. However, it is worth remembering that compote from apples and pears for the winter, especially sour varieties, should be used with caution by people suffering from high acidity of the stomach. For diabetics, to reduce the calorie content of the drink, it is better to cook compotes without sugar.