Compote (fr. Compote) - a dessert drink made from fruits or berries, or a decoction of fruits in syrup, as well as a mixture of dried fruits or dried berries and fruits, or canned fruits or berries. Contents
1 Origin
2 Types kompotov - 3 Methods of cooking - 4 In culture - 4.1 Cinema - 5 Notes
6 See also
7 Literature - Origin - Even before the 18th century, Russia was known a drink made of fruits and berries, which was called uzvar or boil. Uzvar was a festive dish served on Christmas Eve. It was prepared from dried fruits: pears, apples, prunes, plums, raisins. [1]
The word compote came to the Russian language in the XVIII century from Fr. compote The French cooks were the first to cook compotes [2]; compote, fruit puree, is still sold in French stores. Compote is a traditional drink for Eastern Europe and Russia. Compotes are considered the best fruit and canned goods. Preservation of compotes is provided by sterilization. Most stewed fruit is prepared using sugar, but this component is optional. Compotes are cooked from all edible fruits and berries.
In the Brockhaus and Efron Encyclopedic Dictionary, compote is a jam made from blanched fruits and berries, cooked before the fruit softens, with less sugar than traditional jam, because it was not intended for long storage. Due to the fact that fruits and berries are not cooked for long, they better preserve their natural taste [3].
In the XVIII century, compote was widely used in Russia, while it was considered, first of all, to be a northern drink. Groats were also added to compotes in order to increase its nutritional properties [2]. Today, compote is prepared at home from fresh fruits and berries, dried fruits or frozen fruits and berries; from dried fruit mixes or frozen fruit mix. Ready-made compotes are served in canteens and cafes, as well as sold in retail outlets, packed in glass containers.
Types of compotes
Sets of dried fruits, assorted, compote mixes. Fruit preserves, which differ from syrups by an order of magnitude lower content sugar and heat treatment time [4].
Cold and hot dessert drinks made from fresh, dried or frozen fruits, boiled in water with sugar and aromatic spices.
Maceduan - compote described in the Brockhaus and Efron encyclopedic dictionary - it's a dessert bl Judo from a mixture of fresh and blanched (slightly boiled) fruits, poured separately prepared syrup from other fruits or berries. The “right” maseduan should contain only one season fruit. Accordingly, maseduana can be winter, spring, summer and autumn. For the preparation of maseduana, peeled and pitted fruits are used, they are cut into cubes of the same size, which is determined by the smallest berry in its composition. Thick fruits are slightly boiled in sugar syrup, delicate berries and very juicy fruits are added fresh. In the original French recipe of the 18th century, ice cream was also added to the fruit-berry mixture. [5] Maseduan is served cold in glasses [3].
Compote in the modern sense is a fruit refreshing drink made from a mixture of fresh, dried or frozen fruits boiled in sweetened water. Compote preserves the natural taste of fruits and berries, quenches thirst well. Most compotes are made using sugar, but this ingredient is optional. Compotes are cooked from all edible fruits and berries.
Uzvar is a compote with a predominance of dried fruit grounds that do not boil, but only bring to a boil or insist.
Canned compotes are liquid fruit desserts sterilized for long-term storage. > Methods of cooking
There are many ways to make compotes. Compote is made from dried fruits and berries (apples, plums, apricots, strawberries), which are boiled in water with sugar. Compote is also made from frozen berries, the most popular berries in Russia: blackcurrant, redcurrant, gooseberry, raspberry.
Cool the drink before use [6].
The most common way to make compotes is to heat the fruit in sugar syrup, the concentration of which depends on the degree of sweetness of fruits and berries, you can add honey, red wine, zest or spices - cinnamon, cloves, vanilla to the syrup. Cooking time depends on which fruit and berries compote is cooked, but nutritionists do not advise to cook fruits for too long to preserve vitamins in them as much as possible. Before use, cool the drink [1] [7].
So that the fruits do not lose their shape and color, you must observe the cooking time and not digest them: dense cherries, plums, apricots, peaches, pears, apples and quinces must be boiled in boiling sugar syrup, and watermelons, melons, citrus fruits, bananas, strawberries, currants, raspberries or grapes are not boiled, they are put in boiling syrup and immediately remove the compote from the fire.
Compote of delicate and soft berries (strawberries, raspberries or wild strawberries) can be prepared as follows: put the fresh berry in a portioned dish choke and pour in syrup [1].
Soaked dried fruits are soaked in the evening, in the morning sugar is added to the resulting infusion and brought to a boil. Then the broth is infused for several hours until completely cooled [1].
Washed dried fruit is poured into a thermos, poured with boiling water and insisted for 8-10 hours [1].
Berries and fruits dried using a vacuum (gentle ) drying, pour boiling water and insist for 4 hours - while the compote cools down, it insists [8].
In culture - Cinema - In the film Operation “Y” and other Shurik's adventures in the chapter Companion there is a separate episode with compote. During lunch at a construction site, the rowdy Fedya (hero of Alexei Smirnov), noting that he was not given the third dish - compote, demanded it: “What about compote?” (One of the widely known phrases of the film). Then, when the policeman on duty leaves, Fedya pours part of the compote and adds vodka to it, inserts a straw and drinks an alcoholic cocktail based on compote.
↑ 1 2 3 4 5 Compote
↑ 1 2 Antonova N. Compote
↑ 1 2 Compote - The Brockhaus and Efron Encyclopedic Dictionary
↑ Schulz A. Uzvar or compote?
↑ Compote
↑ Dried fruit compote - a thirst-quenching drink in heat
↑ Compote
↑ Compote mixes - See also - Uzvar - Drink - First course - Literature - Compote // Encyclopedic Dictionary of Brockhaus and Efron: 86 volumes (82 volumes and 4 extra). - SPb., 1890-1907.
L.F. Skaletskaya, V.I. Wojciechowski Nutritional and biological value of apple compotes // Modern horticulture - Contemporary horticulture: Journal. - 2013. - No. 2.


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