How to cook compote? In the pan? Of course! Of fruits and berries? Naturally! All these facts are obvious only to those who grew up in the post-Soviet space. For the rest of the world, compote is far from a drink, but a dessert dish that can be prepared in many ways. We study recipes we are used to compotes and European recipes, completely different from them.
The most famous compote is school. Remember, from dried fruit, thick, brown. This compote over time has become a real culinary legend and now you will find it not only in school and kindergarten menus, but also in a completely different kind of menu. For example, it is prepared in the famous Chaliapin restaurant, where it is one of the signature drinks.
The history of compote as a drink is the history of Soviet cuisine. In pre-revolutionary gastronomy there was no such product. But there was a blast – a sweet, heavy drink made from boiled raisins, dry apples, dried pears and plums. There was also a “compote” – a viscous fruit sauce that was served with meat, watered creamy desserts on top and offered to fritters. Soviet culinary confused the concepts by assigning the French name compote to recipes based on the traditional Russian boil. Many generations of Soviet children grew up on these compotes, not even knowing that they were drinking, in fact, one of the oldest Russian drinks.
Recipes and new compotes gradually evolved. We give some modern recipes that seem to us especially nice.
- 1 bunch of rhubarb (about 500 g)
- 1,5 l of water
- 5 tablespoons of sugar
- 1 bunch of fresh mint
- 2 limes
- 2 lemons
- 1 small slice of cinnamon bark
- 3-4 grains of cardamom
- 3 pcs. carnations
- 8 tablespoons of sweet rose wine
- ice cubes
Boil water in a large pan, and when it begins to boil, add ¾ a bunch of mint, a zest of two lemons, a slice of cinnamon, cloves and cardamom. Cook for 5 minutes.
Cut rhubarb into slices (2-3 cm) and add to seasoned water. Then add sugar. Cook for 10 minutes. Cool the compote, then add the juice of two lemons. Then strain the compote by squeezing out a maximum of liquid from rhubarb. Add 8 tablespoons of rose wine to the finished cold compote. Serve with lime slices, ice cubes and mint leaves.
Apple and Pear Compote
- 4 large pears
- 4 large apples
- 1 liter of water
- 1/2 cup sugar
- 2 cinnamon sticks
Bring water to a boil in a large saucepan. Cut fruit into large pieces (do not peel them from the skin!). Add them to the water, send cinnamon here. Let simmer for 5 minutes. Then add 1/2 cup sugar, mix well and cook for another 5 minutes. Turn off and let it brew under the lid for about 2 hours. Then tear the fruit through cheesecloth, strain the compote.
Rum Cherry Compote
- 1 kg of cherries
- 300 gr honey
- sliced zest of 1 lemon
- 2 liters of water
- 10 g rum
Cherry with pits sent to the pot, pour water and cook for 30 minutes. Reduce the heat, add honey and zest, cook another 5 minutes. Turn off, let it brew for a couple of hours. Remove the zest slices, add rum. Mix, serve!
European Blueberry Compote Sauce
- 2 cup blueberries
- 3 cups of water
- 2 glasses of honey
- ¼ teaspoon ground cinnamon
- 1 teaspoon lemon juice
Put 1 cup of blueberries in the pan, add a little water, so that the bottom of the pan is moistened. Put honey and cinnamon to the blueberries and cook over medium heat. When the mass boils, reduce the heat and simmer another 10 minutes.
Now crush with a spoon those blueberries that did not burst during cooking. You should have blueberry puree. Add the remaining glass of blueberries to it and cook on low heat for another 5-6 minutes. Add lemon juice at the end. You should get a dense berry mass, in which there will be mashed and whole blueberries. Serve warm.