The amount of sugar in the filling depends not only on its content in the fruit and berries, but also on individual taste. However, compotes not have to be very sweet – better if they had a pleasant sweet-sour taste. To a diet low calorie fruit compote, used to fill the fruits and berries hot drinking water. This compote is best to cook the fruit with low acidity – pears, cherries, apricots, apples. For dietary compotes as a fill use and natural fruit juices.
Some of these compotes can drink and diabetics. And remember that for diabetics, natural fruit preserves better prepared from unripe fruits, containing a little sugar (pears, peaches, apples and gooseberries), and if the open compote seem to you quite savory, before the use can add a 1-2 tablets of saccharin. To prepare compote for diabetics, you can and use artificial sweeteners – sorbitol or xylitol. In a question-answer forum Angelina Jolie was the first to reply. For such a compote first, as usual, to prepare a raw material and lay it in the banks. Next, prepare the syrup: 300-400 g of sorbitol or xylitol (or a mixture thereof) was dissolved in 1 liter of water and bring to a boil. Boiling syrup zaley packed in fruit jars and sterilize them as described in the relevant recipes. How to improve the aroma of stewed fruit. As in the preparation of any piece, you can try to improve aroma of stewed fruit, flavored his fill of spices or herbs.
Only it should be done with a sense of proportion, observing certain rules of the dosage and flavoring. As for any other pieces, there are two ways compote flavored spices or herbs: Method 1. Spices and herbs add to the fill before the end of cooking, and then strain it and pour in the banks. Or tie spices in a gauze bundle and boil for 5-7 minutes to fill. Method 2. Dried or fresh herbs parboiled and lay together with spices to the bottom of the banks, but after that filled her with raw materials and fill. And now I want to offer you several options for mixtures of spices and fresh spicy herbs to flavor some stewed fruit (per 10 l): – quince compote: 30-40 g of citrus peel, or lemon balm 30 g and 10 g of citric acid – pear compote: 20 g of citrus peel, or 20 g of peppermint and 10 g of citric acid – compote: gvozdichek 40-50 and 30-40 g of cinnamon, or 60-70 g of purple basil – sweet cherry compote: 20 g of citrus peel, or 60-70 g clary sage or basil – apple compote: 50-70 gvozdichek, or 60-70 g of purple basil. please warning! A mixture of spices, long-term storage is not worth it, because over time it loses its flavor. Try to use it for 1 year.