Nutrients, Calories, Benefits of Apricot Compote 2-122

First, second, third and compote - just such a set of dishes should accompany a full dinner. Well, what about compote? It can be cooked from anything, from dried fruits, for example. Drink cold, warm and hot. The cooking process is not difficult, only dried fruits should not be chosen randomly, but should be approached thoroughly - large, whole, without visible damage. Today we will reveal the cards and tell you how and from what to cook a delicious dried fruit compote.

Dried fruit compote is a healthy and tasty drink that can be drunk regardless of age, as it practically does not contain allergens. You can use any dried fruit for the drink - pears, apples, dried apricots, raisins, prunes, peaches, pineapples, figs, melons, kiwis, etc. Dried fruits are boiled in water with sugar, sometimes other ingredients are added.

Compotes perfectly quench thirst, refresh and have a great taste. You can make compote from dried fruits even in winter, providing yourself with a vitamin charge for the entire cold season. In addition to improving immunity, dried fruit compote stimulates the work of the gastrointestinal tract, removes waste products and toxins from the body, and lowers cholesterol in the blood. Dried fruit compote can be used by diabetics and hypertensive patients, without fearing for the health of blood vessels. Nutritionists generally recommend consuming 2-3 kg of dried fruits per year to saturate your body with the necessary vitamins and trace elements.

Dried fruit compote is also useful to drink during a diet - it contains only 60 kcal per 100 ml, it helps speed up digestion, provide the body with vitamins and minimize the need for sweets.

Storage:

Dried apples - 300 g;

Water - 3 l;

Sugar - 300 g;

Cloves - 2 pcs.

Allspice - 3 pcs.

Preparation:

Compote from dried apples is one of the easiest and most popular to prepare. First, sort through the apples, select high-quality pieces, and get rid of the withered and rotten ones without remorse. Wash the selected apples well, put them in a deep pan, pour water and put them on fire. After boiling, pour sugar, put cloves and peppercorns. Cook the dried fruit compote until the apples are completely soft. When the compote is ready, cool it and serve it.

Storage:

Dried apples - 250 g;

Prunes - 200 g;

Dried apricots - 100 g;

Pear - 100 g;

Lemon - 1 pc.

Sugar - 200 g;

Water - 3 l.

Preparation:

Sort through the dried fruits, throw away the spoiled ones, wash the selected ones well. If the dried fruits are very dry, soak them in boiling water for 3-5 minutes. Pour water into a large saucepan, put it on the fire and wait for it to boil. After boiling, throw in the apples, cook for 30 minutes on low heat. Then add other ingredients and cook for another 40 minutes. At the end of compote preparation, add sugar and boil the drink until the sugar is completely dissolved. Do not forget to squeeze lemon juice - it will add a pleasant sourness to the dried fruit compote. This compote is especially delicious cold, it can be used to refresh yourself in the summer heat.

Since newborn babies are very sensitive to various foods, even non-allergenic ones, but it is necessary to enrich their body with minerals and vitamins, you can cook hypoallergenic compote from dried fruits. In addition, such compote will help to empty children's lazy intestines and make life easier for parents.

Storage:

Water - 300 ml;

Mixture of dried fruits - 50 g;

Sugar - 1 tsp.

Preparation:

You are unlikely to like such a compote, because it is practically unsweetened and does not have a rich fruity taste, but the brisket is just that. Wash the dried fruits, pour hot water over them and leave for half an hour. Then, wash the dry fruits again, put them in a saucepan and cover them with water. Put the pan on the stove, boil, add a little sugar. After boiling, cook the dried fruit compote for 30 minutes over low heat. The finished drink is infused overnight, and in the morning it is diluted in a 1:2 ratio (1 part compote and 2 parts water). Such a drink can be introduced into the diet of a child from 4 months.

Storage:

Pumpkin - 200 g;

Mixture of dried fruits - 200 g;

Dried rose hips - 50 g;

Cinnamon - 1 stick;

Sugar - 100 g;

Water - 3 l.

Preparation:

Cut the pumpkin into small cubes, sort through the dried fruits, wash and soak in hot water if necessary. Pour 1 liter of water into a saucepan, add sugar, pour in the rose hips, put on the fire and cook for 15 minutes (during this time, the rose hips should become soft, and the water will turn a pleasant pink color). Then add water, put dried fruits, pumpkin and cinnamon stick. Cook the compote for 20-30 minutes, then remove from heat and cool. Thanks to pumpkin and cinnamon, dried fruit compote will have an unusual taste that not everyone will like. But it is still worth trying to make such a drink.

Storage:

Dried fruits (apples, cherries, rose hips, blueberries) - 300 g;

Ginger root - 2 cm.

Bodian - 2 pcs.

Cloves - 3 pcs.

Allspice - 3 pcs.

Honey - 3 tbsp.

Water - 2 l.

Preparation:

Sort the dried fruits, wash them, put them in a pan and cover them with water. Put the ingredients on the fire, bring to a boil and cook for 40 minutes. After cooking, let the drink infuse for 3 hours. While the compote is absorbing the flavor of the dried fruit, peel and chop the ginger root. Put spices in a separate container, pour 100 ml of water, put on fire, bring to a boil and cook for 10 minutes. Strain the spicy decoction, dissolve honey in it and mix with fruit water. Ready-made spicy compote can be drunk both hot and cold. It strengthens immunity well and helps fight colds thanks to spices.

Apricot appeared for the first time in northeastern China. Then it was brought to Central Asia and Armenia, due to which it was nicknamed the "Armenian apple".

If you eat at least 100 g of sunny fruit per day, digestion will improve and metabolism will speed up. It is especially good to use apricots for people with diseases of the gastrointestinal tract and overweight.

Apricot fruits are rich in vitamins C, B, provitamin A and carotene, contain many macro-microelements: magnesium, phosphorus, iron, potassium, iodine, calcium, sodium, pectins, insulin, dietary fibers, sugar, starch.

100 g of apricots have the same effect on hematopoiesis as 40 mg of iron or 250 g of fresh liver, so this fruit is indispensable in the treatment of anemic conditions. In addition, apricot fruits are quite nutritious.

1. Apricots reduce the level of cholesterol in the blood, thereby preventing the formation of atherosclerotic plaques on the walls of blood vessels.
2. They take part in the process of metabolism, affecting the removal of toxins from the body.
3. Contribute to increasing the level of hemoglobin in the blood, it is good to use in case of anemia.
4. Strengthens the protective properties of the body, increases immunity.
5. They improve intestinal peristalsis, have a mild laxative effect.
6. Able to improve memory and increase brain activity due to magnesium and phosphorus content
7. A good source of the antioxidant: beta-carotene, which can prevent the development of cancer cells
8. Apricots contain 6 times more potassium salts than fresh apricots, which makes the fruit very useful in the prevention and treatment of arrhythmia and heart failure.
9. A decoction of the bark of an apricot tree, capable of restoring cells after impaired blood circulation in the brain.
10. Apricot oil is very useful for laryngitis and bronchitis
11. Apricot juice is very useful during pregnancy, it is easily absorbed and contains a large amount of calcium and iron, which is necessary during pregnancy.
12. Thanks to the magnesium content in apricots, they are able to lower blood pressure for a long time
13. Excellent help with hidden swellings, as they have a diuretic effect

1. with diabetes, you can use dried apricots, because it contains 84% ​​of sugars
2. with pancreatitis and liver diseases, apricots should not be abused
3. Apricot can cause indigestion if eaten on an empty stomach or after a meal that is difficult to digest.
4. fresh apricots can harm duodenal and stomach ulcers
5. when consuming a large amount of apricots, diarrhea may occur, resulting in the loss of a large amount of macronutrients
6. apricot pits can cause terrible poisoning.

Ingredients:

• 12 ripe sweet apricots
• 125 g of sugar
• 30 ml of dry white wine
• 8 egg yolks
• 120 g of sugar

Preparation

Wash the apricots, cut them in half, remove the stone from them. Put it in a saucepan, add sugar, add a little water and cook for 20 minutes. Cool down. Mash the apricots until pureed, add white wine. Separate the egg yolks, combine them with sugar and cook until it thickens in a water bath. Add the egg-sugar mixture, boil. Serve in cream cups. Garnish with mint and pieces of apricot.

Ingredients

• 1 bunch of arugula (70 g)
• 6 apricots
• 3 green onion feathers
• 1 duck breast
• for dressing: salt, pepper, nut oil 3 tablespoons, white wine-50 ml

Preparation

Prepare the breast by first frying it and leaving it in a warm place. In a small container, mix nut butter, wine, salt, pepper to taste and mix well. Wash and dry the greens. Chop the onion. Prepare the apricots by first washing them and removing the pits. Cut them into slices. Mix the onion, apricots and half of the dressing in a bowl. Put arugula on a plate, then cut the breast into slices and also put it on a plate. Place an apricot with greens on top. Sprinkle with the remaining dressing.

A very useful and tasty recipe for children

Ingredients

• 500 grams of ripe apricots
• 3 tablespoons of lemon juice
• 150 g of powdered sugar
• 3 tablespoons of honey
• 200 g of cheese
• 200 ml of cream
• 1 egg
• A pinch of salt and lemon zest

Preparation

Wash the fruit well, removing the stones. Cut the apricots in half, put them in a blender, sprinkle with powdered sugar. Pour lemon juice there and mix everything thoroughly. Beat the egg, cheese and cream in a separate bowl. Mix the fruit mixture with cottage cheese, add the chopped zest and put the resulting mass in the freezer. If you have an ice cream maker, the freezing time will be reduced to 20-30 minutes. After the dessert cools down, take it out and put it in an ice cream maker, decorate it with mint and sliced ​​apricots.