Apple, Pear, and Blackberry Compote
A tasty, wholesome way to quench your thirst in summer. Two things in one. Good for you, quick, and sugar-free. Drink it in place of water — it satisfies thirst and helps digestion. You can can it or freeze it into popsicles. Sweeten with honey if you like.
Zzara
Recipe author
Apple, Pear, and Blackberry Compote
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
2 g
7 kcal
GI:
100
/
0
/
0
- "Compote" is a French word — in France it actually refers to a fruit purée sold under that name. Here it can mean all sorts of things, with a texture anywhere from puréed to whole fruit suspended in liquid; some people even add grain to make it more filling. What we're making is more of a steeped fruit infusion that keeps the maximum of the fruit's goodness. Use clean, fresh water. Wash and prep the fruit — if the skins aren't damaged, there's no need to peel them. Cut the fruit into large pieces and leave the berries whole. A heavy-bottomed pot is best (my grandmother used to coat the bottom of her pot with clay for the same effect). Bring the water to a vigorous, rolling boil. Add the fruit, bring it back to a boil, turn off the heat, and cover. Let it steep for at least an hour — and the infusion is ready. Cool it, strain it, and pour it into glass containers. It keeps in the fridge for about three days, though I promise it'll be gone much faster.
- To make popsicles: strain the fruit again — it's very wet and you want it drier — then purée it in a blender or with a food mill. Stir in honey, nuts, poppy seeds, dried apricots, sesame seeds, bits of pineapple, or whatever else you have on hand. A little lemon juice adds a nice brightness. Spoon it into molds (cone-shaped yogurt cups work great), put them in the freezer, and after 15 minutes take them out and stir. Return them to the freezer, repeat after another 15 minutes, then again after 30 minutes — at that point insert a teaspoon upright as a stick. Once fully frozen, you've got a wholesome treat. If your freezer runs slower, judge the stirring intervals by feel. Adding some full-fat sour cream makes the popsicles creamier, but then you'll need to beat the mixture every 10 minutes so no ice crystals form.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Blackberries - 31 kcal/100g
- Water - 0 kcal/100g
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