One of the most delicious winter preparations is apricot compote, but sometimes you want the drink to turn out to be useful and beautiful. In this case, brewed compote of apricots with bones to conserve whole fruits. In winter apricots from compote can be decorated with cakes, you can bake pies with them and add them to desserts.
Classic recipe
This recipe for compote from apricots with bones, for sure, can be found in my mother's or grandmother's culinary notebook - in former times more often stewed compotes in this way.
Ingredients:
- filtered water - about 12 liters;
- sugar of domestic production white - 5-7 glasses;
- citric acid - 15 g;
- ripe apricots - 5 kg.
Preparation
The most important thing is that the compote of apricots with bones turned out really tasty and beautiful, to choose the right fruit. Too ripe - soft, with bruises, with a thin skin will burst and the syrup will turn cloudy, and the fruits themselves will look unpresentable. Unsuccessful apricots are not steamed, so compote may not work, "explode". Therefore, we choose apricots ripe, not damaged, not crumpled, but firm, with dense skin and elastic flesh. We carefully wash them and let them drain. While the apricots are slightly dry, my jars, preferably with baking soda, to remove dirt and degrease, rinse well and leave to drain. Next, the banks are sterilized for 5 minutes over hot steam. We arrange apricots in them, we fill the containers almost to half. However, if you want to get a stronger compote, you can fill the cans up to the top. Fill the sterilization tank with hot water, pre-laying the bottom with a towel or putting a special grate. Cook the syrup from water, acid and sugar. We give him a puff about 6-8 minutes, then we pour into cans with apricots. Put the jars in the tank, cover with metal covers tightly and sterilize after boiling water in the tank for at least 20 minutes. After that, roll the compote, turn the cans, wrap them and let them cool. A compote of apricots for the winter, cooked with bones, it is better to drink first.
Compote without sterilization
You can roll compote from apricots with seeds without sterilization, but you will need some dexterity when pouring hot syrup from cans, so it is better for this procedure to prepare a special lid with holes in which the berries do not pass.
Ingredients:
- solid medium-sized apricots - 4 kg;
- white sugar produced in CIS countries - 4.5-5 glasses;
- citric acid - about 8-10 g;
- cherry of late varieties - 2 kg;
- water - 8-12 liters;
- mint - 1 small bunch.
Preparation
Depending on the desired concentration of the drink, you can take less or more water, and the amount of sugar is calculated based on the sweetness of the berries. Fruits are sorted and mine, of course, remove twigs and leaves, crumpled and damaged berries. While cherries and apricots are draining, we deal with banks: they must be thoroughly washed and sterilized. It is most convenient to do this over a pot of boiling water, in which the lids are sterilized at the same time. In the tank we lay apricots and cherries,