You will need
    • For recipe No. 1:
    • 300 g of prunes;
    • 700 ml of water;
    • 150 g of sugar.
    • For recipe No. 2:
    • 300 g of prunes;
    • 200 g of apples;
    • 3 g of cinnamon;
    • 200 g of sugar;
    • 1 liter of water.
    • For recipe number 3:
    • 200 g of prunes;
    • 100 g of dried apricots;
    • 100 g raisins;
    • 200 g of sugar;
    • 1 liter of water.
Recipe No. 1. Try the prunes: remove the dry debris separate from the main mass of spoiled, unripe berries and remove the stalk. Pour the fruit with warm water and leave for 15-20 minutes. Then rinse thoroughly under running water. In an enamel pot (with a volume of 1.5-2 litres), pour 700 ml of water and bring to a boil. Pour in the boiling liquid sugar and simmer 5-7 minutes, stirring occasionally. Add the sugar syrup prunes and keep on heat for another 17-20 minutes. Ready compote unplug it, let it infuse for an hour and serve chilled. Add in a glass compoteOhm slice of fresh lemon or a few mint leaves.
Recipe №2. Pour into an enamel pan of water and heat to the boiling point. Enumerated and washed prunes put in a colander and lower it into the boiling liquid for a few minutes (3-5) until it begins to burst the skin. Remove the colander with the berries from boiling water and immerse in a pot of cold water for 5-7 minutes. Then remove the plum skin and cutting it into two halves, remove pits. In an enamel saucepan bring to boil a liter of water. Pour in the boiling water and sugar, stirring occasionally, cook for 5-7 minutes subtract the heat to low. Add the sugar syrup prepared halves prunes and leave on heat for another 10-15 minutes. Wash under running water apples. Cut them into two halves and remove the core, peel a thin layer of the skin. Then divide each half into 4-5 even pieces. Add the prepared apples to prunes and cook for another 7-10 minutes. For a few minutes until cooked add to the pan the cinnamon. Ready compote disconnect, and before you serve, let it infuse for 40-50 minutes.
Recipe No. 3. Prunes, apricots and raisins several times rinse well in warm water, remove the stalk and soak in warm water for 5-7 minutes (separately from each other). Boil in an enamelled saucepan with the sugar syrup and add the prunes, leave to simmer for another 12-15 minutes. Pour in a saucepan the raisins and cook for another 5-7 minutes. Next, add the apricots and keep on heat for another 2-3 minutes. Disable ready the compote and set aside at least an hour.