How to make a compote of apples and cherries

Refreshing compote of fruits and berries - a great replacement for the packaged juices and nectars. Prepare seasonal drink made from apples and pears - it can be boiled with sugar or honey, add orange or lemon zest, spices, and even liquor. Be creative and maybe you will invent your own unique recipe.

You will need

• • A compote of sweet apples and frozen cherries:
  • 1 kg of apples;
  • 500 g frozen cherries, pitted;
  • 200 g of sugar.
  • Apple cherry compote with orange zest:
  • 2 kg of apples;
  • 1.5 kg of cherries;
  • 500 g of sugar or liquid honey;
  • zest of 1 orange.
  • Compote with liqueur:
  • 1 kg of apples;
  • 1 kg of cherries;
  • 400 g of sugar;
  • 0.5 cups cherry liqueur.

Instruction

1. Try to cook Apple compote and frozen cherries. Crisp apples sweet varieties wash, peel and seeds and cut into cubes. Place them in a saucepan, cover with hot water and bring to a boil. Reduce the heat and simmer the compote for about 15 minutes. Pour into the pan frozen pitted sour cherries and sugar. Cook all together for another 15 minutes, turn off the stove and leave the compote to infuse. Pour it into glasses, each add apples and cherries. Serve cold or warm, accompanied by sweet rolls.
2. On a hot summer day be sure to cook a compote of fresh cherries. Peel the apples and cut them into thin slices. Fresh cherry loop, culling bruised and rotten berries. Rinse thoroughly selected fruits and place them in a pan with Apple slices.
3. Pour a mixture of hot water and cook over moderate heat for 10-15 minutes. Add to a pot of liquid honey or sugar. Orange zest cut into thin strips and pour in hot fruit compote. Cook all together for another 10 minutes. Ready to drink chill and pour into a tall pitcher. If desired it is possible to pour crushed ice and throw a few leaves of fresh mint.
4. When planning a dinner with friends, prepare an unusual dessert - compote with liqueur. Sort the cherries, remove the stems. Berries rinse thoroughly. From apples, remove core and cut them into thin slices. Put the fruit in a saucepan, cover them with cold water and bring to a boil. Reduce the heat under the pan and add the sugar. Simmer until the apples are soft.
5. Turn off the heat and allow the compote to infuse under the lid. Cool it and pour into a tall glass. At will you can add cooked apples and cherries. In each glass, pour 1 tablespoons spoon of cherry liqueur and garnish with a cocktail cherry. Serve with crisp almond biscuits.