Apples, pears and plums can be wonderfully boiled down to make compote and thus preserved.
It's quick and easy with our recipes!
Compote is a dessert mostly made from cooked or preserved fruit.
For generations, fresh to almost overripe fruits have been processed and preserved for the autumn and winter months.
The delicious compote can then be enjoyed cold or warm with yoghurt *, semolina porridge, rice pudding or, of course, neat at any time.
Many types of fruit are suitable for preserving and this is usually done using the same procedure.
Here are three very
classic basic recipes for canning
.
If you want, you can of course also try around with suitable spices to give your compote a very own, special taste.
Tip:
If you boil your preserving jars including lids (and, if available, rubber seals) in water for about 10 minutes before filling, they will be sterilized and the compote will last longer.
Read here:
Preserving can only be done with the right preparation.
Preserving fruit for the winter: the classic apple compote
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With our classic apple compote with a cinnamon under-note, various desserts can be nicely refined, especially now in autumn.
© margouillat / Imago
You need these ingredients for apple compote:
450 g apples
150 ml of water
4 teaspoons of sugar
1 pinch of cinnamon
Discover here:
Ripe and crisp: These apple varieties are now available fresh.
That's how it's done:
Peel the apples with a potato peeler and cut them into quarters.
Also remove the core casing with a knife.
Now bring your apple wedges briefly to a boil in a saucepan along with the water, sugar and cinnamon.
Cover and let the apples simmer on a low heat for 8 to 10 minutes.
If you like, chop larger pieces of apple again and season the compote with sugar and cinnamon.
Boil down fruit: make autumn pear compote yourself
You need the following ingredients:
500 g firm pears
250 ml of water
100-150 g of sugar
half a lemon
1 cinnamon stick
1 clove
How to do it:
Again peel the pears, quarter them and remove the core.
Cut them into bite-sized pieces if you like or leave the fruit quartered for a coarser compote.
Now bring the water and sugar to a boil.
Peel off the peel of your thoroughly washed lemon and then squeeze it out.
Then add these two components together with the cinnamon and the clove to the sugar water in the saucepan.
Now put your chopped pears in the boiling liquid.
Cover and simmer for about 10 to 15 minutes, depending on the size of the pears, on a medium heat.
Finally, season again with sugar and cinnamon and fill into preserving jars or enjoy immediately.
Tip:
If you sterilize your glasses using the method mentioned above and boil the compote directly in the glass using a water bath, i.e. after step 2, pour the liquid directly into the glass with the pear pieces and then put them in a saucepan with a little water, the compote is at least three Can be kept for months.
Also interesting:
Autumn pear cake: You have to bake this juicy cake.
Fruity plum compote: a simple recipe to try out
You need these ingredients:
500 g fresh plums
50g sugar (you can also use 30g if you like it less sweet)
100 ml of water
1 cinnamon stick
2 to 3 cloves
And this is how the plum compote works:
Wash the plums thoroughly, stone them and then cut them in half.
Bring the fruits with the water, sugar and spices to the boil and let everything simmer on a medium heat for about 10 minutes covered.
Taste your almost finished compote again with sugar and cinnamon and, if desired, a squeeze of lemon.
Bon Appetit!
(Clara Kistner)
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The most popular cake classics and cake dreams
The most popular cake classics and cake dreams