How to cook apricot compote - taste of summer all year round
Compote from apricots is cooked in winter and spring, when the summer prepared compotes are already running out, and the lack of vitamins makes itself felt. The good thing about apricots is that when dried, they were not subjected to any processing and the integrity of the fruit was not compromised. An apricot is almost a full-fledged apricot, but devoid of water, and now, to cook compote, we just need to add this water.
Even if you dried the apricots yourself, you need to reconsider and wash them. Pour cold water over the dried fruits and let them sit for at least 15 minutes. Pay attention to whether bugs or other suspicious signs of pests appear.
If everything is fine, drain the water and transfer the apricots to the pan. For a three-liter pan of water, you need two or three handfuls of apricots and 0.5 kg of sugar.
Place the pan on the fire and cook the apricot compote for 15-20 minutes. Then turn off the heat, cover the pan with a lid, and leave the compote to brew for half an hour.
Boiled apricots can and should even be eaten, because dried fruit compote is unusually healthy. You can add prunes, dried apples, pears, or raisins to apricots, but in principle, apricots already give the compote a pleasant taste and the necessary set of vitamins.
There is no point in making apricot compote for the winter, because it is always healthier to drink freshly prepared compote, even if it is made from dried fruits.
How to cook vitamin compote from apricots and rose hips, watch the video:
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