Fruit compotes

Compote of oranges and apples

Ingredients
75 Oranges, apples 75, 30 sugar, wine 10.

Oranges peeled and cut into slices 0.5 cm thick. Prepared apples cook until half, and then cut in the same way as the oranges. Slices of oranges and apples put, alternating in bowls and pour the boiled and cooled syrup with wine.

Compote of cherries

Ingredients
Cherry 60, sugar 30, 5 wine, citric acid 0.2.

From cherries to remove pits, put the berries in a porcelain bowl and fill with sugar. Bones add water, add sugar and boil for 5-6 minutes and then strain the syrup. Prepared berries pour hot syrup, pour the citric acid, heat to boiling and cool.
The need to remove pits from the cherries because the latter contain prussic acid, which is harmful for the body. Therefore, pits must be heated to boiling for extraction of dyes, and then immediately remove from broth.

Compote of raspberries, strawberries or of wild strawberry

Ingredients
Raspberry, strawberry or wild strawberries 50, 30 sugar, citric acid 0.2.

In bowl add sugar, pour it with hot water, stir well, to heat to a boil, then cool. Prepared berries expanded in ice-cream bowls, pour the cooled syrup and let it brew. The syrup can be added a little citric acid.