Fresh apple compote is relevant not only in the summer-autumn season, when such colorful fruits ripen, but also at other times of the year, when almost every home has purchased items on the table / in the market fruits.
It is best to brew a drink from homemade apples grown in your garden, rather than from purchased ones, since in the latter while they are rubbed with paraffin - the fruits processed in this way may not lose their attractive appearance within 3-5 months! In this case, the paraffin can be washed off only with boiling water! Be sure to check the fruit after purchase by running a sharp knife over the peel - no wax particles should remain on it. If there is one, they must be peeled before tasting.
Ingredients:
Apples - 4 pcs.
Lemon - 2 slices
Sugar - 100 g
Water - 2 l
Mint - 1 sprig
Preparation:
1. Rinse the apples in water. If you purchased them on the market, and especially in the supermarket, then be sure to check for the presence of paraffin using the method described above and, if necessary, cut the peel. Cut each washed fruit into quarters, cut out the seeds and cut the fruit into slices. Try to act as quickly as possible so that the cut does not have time to darken from contact with air.
2. Pour the apple mass into a saucepan / cauldron or other container in which you are going to brew the drink.
3. Squeezing the juice out of the lemon slices will help preserve the color of the slices and reduce the sweetness of the granulated sugar. Optionally, use fresh lemon wedges or citric acid instead. Add granulated sugar. You can replace it with honey, but then this sweet product must be added to the compote that has already been cooked and cooled down to 35 degrees.
4. Pour in warm water. Rinse the mint stem. Add to the pot and place the container on the stove, turning on maximum heat. Make sure there is room for a boil in the pot. Cook for about 5 minutes, then reduce heat to low and simmer for another 15 minutes, until the fruit slices give the liquid their color and flavor. The apple mass should be soft. Taste it and tweak it if necessary.
5. Remove the mint sprig and turn off the heat. Let the drink cool slightly. If you cook apple compote in the summertime, chill it in the refrigerator after it has cooled down at room temperature.
Pour fresh apple compote into a pitcher, pour into glasses and cups. Serve warm in winter and chilled with ice in summer.
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