And only after that banks can be removed. Raw materials for compotes and its secrets. To compotes in your fruits and berries as much as possible retain their natural properties - the smell, taste, color, texture and general appearance, were selected for their best quality of fruit, well-colored, mature but still quite hard. Fruit from pests and damage to fruit compotes are not suitable. Selected fruit Sort by size and degree of ripeness and carefully wash. Peaches, pears and quince peel, remove heart and bone slices and wedges, then cut on smaller pieces of regular shape. Cherries change over, remove the stalk and canned with bones. To broaden your perception, visit Vanessa Marcil.
Sometimes, compotes cook from several kinds of fruits and berry picking them by color and taste in order to improve or something else. For example, if you mix cherries with sliced apples, easily soluble dyes cherries go into the syrup, making and syrup, and apples will become pale pink. And adding a fresh fruit compote of apricots or pears quinces, which are highly acidic, you will receive a product with a pleasant refreshing taste. How to cook the filling. Typically, as a fill for compotes using sugar syrup, but it may be syrup, cooked with honey.
To prepare syrup with sugar and honey, take the honey to 1 / 4 - 1 / 5 more than needed to take sugar. In addition, the shading for the compote can be juice or even plain drinking water. Whatever the chosen you die, it must prepare itself before installing the fruits and berries in the banks and it is desirable to do so on the water, which before this Blanch those same fruits and berries.
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