Dried fruit compote in a saucepan

Step-by-step cooking

1. Step 1:

   

   Now I'll tell you: - how to cook dried fruit compote in a saucepan? - how long to cook dried fruit compote? Prepare all the necessary products for compote preparation. The composition of the compote can be completely different, but usually it includes dried slices of apples and pears, dried apricots, prunes, raisins. It can be supplemented with dried figs, dogwood, peaches, cherries. The more diverse the composition of the compote, the richer and tastier it will be.

2. Step 2:

   

   Its color will also depend on the composition. If there are a lot of prunes and dark raisins in it, the compote will turn out to be dark tea color. And if dried apricots, apples, light raisins prevail, the compote will have a beautiful dark amber color. Soak dried fruits and raisins for 5 minutes in warm water in different bowls to make it easier to wash them from sand, if there is one. Rinse the dried fruits thoroughly under warm, running water.

3. Step 3:

   

   Pour water into a saucepan and put it on medium heat, bring to a boil, put the washed dried fruits. It is best to take the water purified through a filter or purchased. Such water is softer in composition, so the taste of dried fruits is revealed better.

4. Step 4:

   

   Turn down the heat and cook, under the lid, over low heat for 30 minutes.

6. Step 5:

   

   Then add the washed raisins and cook for another 15-20 minutes. Raisins can be used in both dark and light varieties.

7. Step 6:

   

   Pour sugar into a saucepan with compote and mix until it completely dissolves. You can take cane sugar, then the compote will also get a caramel flavor. Cook the compote for 10 minutes. Instead of sugar, you can use honey, sweeteners, or even do without it.

8. Step 7:

   

   Remove the pan from the heat and wrap it for about 1-2 hours. This will help the raisins and dried fruits to steam better and give all their taste and sweetness to the compote. The compote will become richer and tastier, and after cooling it will be even sweeter than in a warm form.

9. Step 8:

   

   Compote can be served cold in the hot time of the day or warm for warming on cold, dank days.It is best to store it in the refrigerator so that it does not ferment. Enjoy your meal.