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Frozen fruit and berry compote: video recipe
Frozen fruit is a great alternative to fresh fruit. They do not need to be thawed before cooking. When boiled, the fruit retains all its valuable substances, as well as its beautiful shape and color. Boil compotes from one type of fruit or make assorted drinks by mixing different fruits. Additional flavoring nuances will be added by spices, lemon or orange peel, and in special cases even alcohol. Fruits and berries for compote can be frozen for future use or purchased packaged, ready for cooking.
Compote of frozen fruits and berries
The compote cooked according to this recipe has a rich, slightly sour taste and beautiful color.
You will need: – 200 g frozen peaches; – 150 g frozen plums; – 150 g frozen cherries; – 2 tablespoons of sugar.
Vary the amount of sugar to your liking. If you like a sweeter compote, double the amount of sand
Boil water in a saucepan. Place sliced plums and peaches in it, then add the cherries. Wait until the compote boils again, add sugar, stir and turn off the stove. Cover the pot with a lid and let the compote steep. Serve the drink chilled by pouring it into tall glasses and placing a special long-handled teaspoon on each appliance.
Dessert compote from dried apples and frozen fruits
This compote can be served for Sunday lunch. If you serve it hot, the drink will completely replace the traditional mulled wine. This fruit broth with a small amount of alcohol warms up and stimulates digestion.
You will need: – 150 g of dried apples; – 100 g frozen plums; – 100 g frozen apricots; – 100 g frozen peaches; – cinnamon stick; – 3 tablespoons of sugar; – 4 tablespoons of cognac or brandy; – several buds of a carnation.
Wash the dried apples and place them on a sieve. Place them in a saucepan and cover with water. Bring the mixture to a boil, then reduce the heat and cook the apples for 10 minutes until they are tender. Add the cinnamon stick and cloves, and after another five minutes add the sugar and fruit, cut into cubes or very thin wedges.
To chop the fruit, pour boiling water over it and chop it quickly. Do not defrost the fruit completely, then juice will not flow out of them.
Heat the compote for another 5 minutes, then remove from heat, remove the spices and pour the drink into mulled wine glasses. Put some fruit in glasses, and then pour a spoonful of cognac or brandy into each. Serve on saucers. It is customary to put a spoon with a long handle or a straw with hot drinks.
Frozen peach compote with fresh strawberries
This drink has a delicate taste, and the spicy combination of fresh strawberries and lemon peel refreshes autumn. Serve the compote well chilled; you can add some crushed ice to each glass.
You will need: – 300 g frozen peaches; – 200 g fresh strawberries; – 4 tablespoons of sugar; – 0,5 lemon; – fresh mint leaves for decoration.
Rinse and dry the strawberries. Cut frozen peaches into cubes, cover with water and bring to a boil. Reduce heat, add sugar to a saucepan and cook for another 5 minutes. Squeeze the juice from the lemon, grate the zest. Add a teaspoon of zest to the compote, pour in the lemon juice, stir. Add the quartered strawberries.
Remove the pot from the stove, cover and let the compote cool. Then put it in the refrigerator. Pour the cold drink into tall glasses, garnish each portion with fresh mint leaves.