Summer Compote
Nothing quenches your thirst in the summer heat quite like a berry compote. It's just as good served hot, and if you toss in a few tea leaves you'll have a fruit tea instead. This week I took a little "active vacation" visiting my husband's relatives. You're probably wondering why I'd call it active. Maybe you pictured a yacht ride across Lake Sevan or kayaking down some rugged mountain rivers. No, it was far more "romantic" than that. There's simply no other word for putting up 175–220 lbs (80–100 kg) of glorious apricots for the winter. And why a vacation? Because doing it from a grand country house, with every comfort you could ask for, hardly feels like work. At the peak of all this "active relaxation," it struck me that it would be a shame not to use the bounty of the garden to make a simple summer compote — and to snap a few photos of the local critters while I was at it. Every component of this compote grows right in the garden, except for the plums, which had been sitting quietly in the fridge until we finally remembered them. The cherries, sadly, we forgot to add.
Cooking method
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Step 1:
The ingredients, fresh from the garden.
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Step 2:
Add the fruit and berries to a large pot.
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Step 3:
Rinse everything well.
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Step 4:
The plums we almost forgot.
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Step 5:
Stir in the sugar.
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Step 6:
Pour in boiling water.
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Step 7:
Let it steep until cool, then serve.
Caloric content of the products possible in the composition of the dish
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Gooseberry - 43 kcal/100g
- Water - 0 kcal/100g
- Black currant - 38 kcal/100g
- Blackcurrant, freshly frozen - 44 kcal/100g
- White currant - 38 kcal/100g
