Recipes for delicious pineapple compotes - how to cook pineapple compote in a saucepan and preserve it for the winter

Fresh pineapple can irritate the mucous membranes of the mouth and stomach, causing not very pleasant sensations. Heat treatment will help avoid this. Pineapple compote is one of the best dessert options.

Which pineapples to choose

If you decide to purchase an overseas fruit specifically for preparing a drink, then when choosing, we advise you to pay attention to the following subtleties:

• The color of the green part of the fruit should be rich green.
• The crust should be elastic to the touch, but slightly squeezable. In this case, the surface of the fruit should not have any darkening.
• The color of the peel of a ripe pineapple is not uniform, but with an obligatory yellow tint.
• A subtle sour aroma with refreshing notes is felt even in fruit whose integrity is not compromised.

If you plan to cook compote from the remnants of pineapple left after a special event, then the pieces should be inspected for mold or rot. It is better not to make winter preparations from such fruit.

How to peel a pineapple

First of all, pineapple, like any other fruit, is washed under running water. Then, armed with a sharp knife, they cut off the top “cap” with greens and the bottom “butt”.

The resulting “barrel” is cut lengthwise into 4 parts. Each quarter is peeled and cored.

Another method involves using a special metal device that allows you to free the pineapple “barrel” from the peel and core at the same time. The speed of this cleaning method is, of course, captivating, but we should not forget about the large amount of waste from the fruit.

The channel “Cooking and Recipes from Khrumka” in its video will talk about another way to clean this exotic fruit

After peeling, the pineapple pieces are crushed into cubes or sticks, trying to make the cuts approximately the same size.

Compote in a pan

Easy way

One pineapple weighing approximately 1.5 kilograms is peeled and cut into cubes. Pour 1 cup of sugar into a saucepan and fill it with 2.5 liters of water. As soon as the syrup begins to bubble, add the pineapple slices. The compote is boiled for 20 minutes under the lid. During cooking, the drink should not boil too much, so the heat level of the burner is adjusted. The finished drink is infused under the lid for 2-3 hours and then poured into glasses.

Compote with lemon juice infusion

The core of the fruit, removed during cleaning, is fibrous and quite hard, but in order for the compote to have a richer taste, a decoction is prepared from it.

The core of one pineapple is cut into large pieces and placed in boiling water (2 liters). After half an hour of cooking, the broth is poured through a sieve and sugar (150 grams) is added to it. Place the bowl on the fire and boil. Place sliced ​​pineapple into the hot syrup and cook the compote under the lid for a quarter of an hour.

Pineapple compote is served hot or cooled in glasses with ice cubes. Read about how to make clear ice for cocktails in our article.

With fruit essence in a slow cooker

The basis of fruit essence is a water-alcohol solution, which can be presented in various aromas. To cook pineapple compote, you can use any fruit composition that suits your taste. If this ingredient is missing, you can cook pineapple compote without it.

Place sliced ​​fruit (approximately 400 grams of pulp) into the multicooker, add sugar (250 grams), and fill the contents of the multicooker bowl with water up to the top line. The liquid should not reach the edge of the bowl by 5 centimeters.

Note: Product consumption is given for a five-liter multicooker bowl!

Prepare the compote in the “Stew” mode for 60 minutes. If the water is poured hot, the cooking time can be reduced to 40 minutes.

After the multicooker signals that the drink is ready, add ½ teaspoon of fruit essence to the compote. Close the lid again and let the drink brew for 3 hours.

Pineapple dessert for the winter in jars

Concentrated compote with sterilization

First of all, the container in which you plan to preserve the pineapple compote, sterilize.

To prepare compote according to this recipe, it is better to take small jars (up to 700 grams).

A kilogram of peeled pineapple pulp is crushed into cubes. The slices are poured with boiling syrup made from 2 cups of sugar and 2.5 liters of water. Boil the pineapples for 10 minutes, add the juice of half a lemon, and keep the pan on the stove for another 2 minutes.

The fruit slices from the compote are placed in jars, filling 2/3 of the volume, and filled with syrup.

The workpiece is covered with lids and sent sterilize to a water bath.

Only after the stage of sterilization of the finished compote, the lids on the jars are screwed on, and the workpiece itself is insulated. After a day of slow cooling in a warm place, the compote is put away for storage.

With apples without sterilization

Homemade pineapple and apples are also very popular.

Pineapple (300 grams of pulp) is chopped into cubes. The slices are poured with a small amount of water and boiled over medium heat for 15 minutes. After this, the boiled fruits along with the broth are poured into a clean three-liter jar. Place apples on top, cut into 6-8 slices and peeled from seeds.

The jar of fruit is immediately filled with boiling water up to the neck, covered with a lid, and the preparation is allowed to stand for 10 minutes.

Through a special mesh that is placed on the jar, the infusion is poured into a saucepan, sugar (350 grams) is added to it, and brought to a boil. Pour boiling liquid into a jar of fruit and close it tightly with a lid.

If the preservation is closed with a manually sealed lid, then such a preparation should be kept upside down for a day. If the jar is screwed onto a screw cap, then there is no need to turn the workpiece over.

In any case, before sending jars of compote for storage, they should be insulated with a warm towel for a day.

If you like to make sweet preparations for the winter from unusual fruits and vegetables, then we invite you to familiarize yourself with a selection of recipes for making compote from lemon and from from pumpkin.

How to store pineapple compote

Store freshly brewed pineapple compote in the refrigerator. To do this, it is poured into a jug with a lid or into a jar. Implementation period – 3 days.

Winter preparations are stored underground or in a basement, where the temperature does not reach +18ºС. At room temperature, pineapple compote can also be stored for some time, but still, to avoid clouding of the contents and swelling of the lids, it is better to preserve it in a cool place. The shelf life of the workpiece is 1 year.

If pineapples seem too unaffordable to you, but you really want a sweet dessert, then you can make a similar product from zucchini. A detailed step-by-step recipe is presented Here.