Paradise apples compote recipes
Wild apples practically do not differ in taste from ordinary ones. Therefore, the compote from heavenly apples is in no way inferior to the compote from ordinary ones in taste. These wonderful apples are no more than five centimeters in diameter. For their very appetizing and aesthetic appearance, which they retain even in the "twists", they are often used as decoration for desserts. But you can just eat the apples as a separate delicacy, in the compote they become soft, soaked in syrup, do not lose their aroma.
There are not so many varieties of such apples. This happened historically, when large-fruited varieties were bred, then small apples were undeservedly forgotten. We cultivate only three varieties of wild apples - Siberian, Chinese and Ranetka. By the way, the name of its - "heavenly" -apples got from botanists who, having singled out one of the types of undersized apple tree, called it "paradise", that is, heavenly, the name stuck and gradually spread to all small apples. The downside of such apple trees is that they are not frost-resistant. Therefore, they are found more in the southern regions of Russia. In the northern regions and the middle lane, hybrids are planted. Gardeners appreciate these trees for their appearance - fragrant flowers in spring, bright fruits in autumn, beautiful crown shape and delicious fruits, which are widely used in homemade preparations.
Useful properties of wild apples
Paradise apples are rich in vitamins and minerals. They contain a lot of pectin useful for the intestines. 28 trace elements, including minerals such as magnesium, phosphorus, iodine, calcium, iron. And, of course, as in all apples, there is a whole list of vitamins - C, E, A, B1, B2, PP. They are wonderful antioxidants, cleanse the intestines, relieve dysentery and colitis, due to the high amount of fiber. There are substances in them that normalize pressure, remove excess cholesterol, toxins, toxins. The fruits are useful for rheumatism, kidney and liver diseases, skin problems. The polyphenol found in apples prevents the appearance of cancer cells. They contain ten times more biologically active substances than ordinary large apples. And this storehouse of usefulness can be preserved in canned food by closing the heavenly apple compote for the winter.
A simple wild apple compote recipe
For one 3-liter jar of compote you will need:
- heavenly apples - 700 grams;
- sugar - half a kilogram;
- water - 2.5 liters.
Apple compote, conservation in stages:
- We prepare jars and lids - wash them, sterilize them in the usual way.
- We process apples - wash them, dry them, cut off "sticks" and "tails". If desired, the stalks can also be left if you plan to use apples for decorating desserts, but then they need to be beautifully trimmed.
- We put 700 grams of apples in each jar.
- We cook syrup from water and sugar - heat the water to a boil, then dissolve the sugar in it and boil for 2-3 minutes.
- Fill the apples with syrup.
- Place the jar in a pan for sterilization. On its bottom, you need to put a soft cloth so that the jar does not come into direct contact with the bottom of the pan, pour warm water to the top of the pan and boil for twenty minutes. A fairly deep saucepan is suitable so that the water in it reaches about the shoulders of the jar.
- Remove the jar from the water, roll up the prepared sterile lid.
- Put the jar on the lid and wrap it with something warm. Leave in this form until it cools completely. Then the heavenly apple compote can be moved to a place for long-term storage.
So that the fruits in the compote do not burst, but retain a beautiful appearance, you need to carefully prick each apple with a toothpick in several places at the stage of their preparation.
Wild apple compote recipes with additives
Some people think that compote made from apples only is bland, does not have a rich taste, and prefer to make apple compote with additives. For a compote of small apples for the winter, this is also possible.
You can combine wild apples with cinnamon and cloves by making a compote according to the above recipe, adding spices to taste (in the classic version, 3 cloves buds, a cinnamon stick per 3 liter jar) and you will also need to add 1 teaspoon of citric acid to jar. For flavor also add mint, vanilla sugar.
Delicious compotes are obtained by combining apples with hawthorn, grapes, pears. These berries and fruits ripen in the same period as the heavenly apples. Consider the recipe for a compote from heavenly apples with hawthorn, this is a rather successful combination both in terms of taste and appearance. The fruits are close in size and match well in color. And, the compote infused before winter turns out to be very aromatic and tasty.
The zest of the recipe lies in the fact that the compote reaches its maximum taste in conservation, which has been kept for at least a couple of months.
For the recipe, you need one liter of water:
- 150 grams of hawthorn;
- 50 grams of apples;
- 150 grams of sugar;
- 0.5 teaspoon citric acid.
Paradise apple compote for the winter, recipe step by step:
- Prepare jars and lids - wash, sterilize.
- Prepare apples and hawthorn. Sort the berries and wash, cut the apples in half and remove the core with seeds.
- Put the fruits in jars.
- Prepare a syrup from water, sugar and citric acid.
- Sterilize in a saucepan, in the manner indicated in the previous recipe, a 3-liter jar - 20 minutes, 2-liter - 15, liter - 12-13 minutes.
- Roll up with a sterile lid.
- Leave warm on the lid until it cools completely.
Small apple compotes will appeal to you and your household. You can make several different preservation options, so that after trying, choose for yourself the best combination of flavors, apples with cinnamon, mint, hawthorn, or pure apple compote. Enjoy the taste and get a charge of vitamins and other useful substances that these fruits are rich in.