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Apple compote with vanilla

Apple compote with vanilla



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Apples are washed, cut and peeled. Put in jars, add sugar, vanilla sugar and water. Staple the jars and beat until the sugar melts. Bring to the boil and leave for 15 minutes from the time of boiling.

Allow to cool in the pot in which they boiled and then store in the pantry.

Good appetite!


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Apple and walnut cake

Apple and walnut cake. This cake is wonderful both in taste (it brings gingerbread) and in texture. It's a cake that melts in your mouth and is worth a try. In addition, it is ideal on fasting days, because it has no eggs.

Baked apples

Baked apples with cinnamon, oil and powdered sugar, cooked over high heat


Sterilization and injection in banks

Often with the addition of mulberry compote is prepared for winter, using sterilization. The duration of treatment depends on the temperature at which it occurs, and how much they are used by banks. If they are 07 - 09 liters, it is necessary to cook the fruit for 25 minutes in 05 l containers - 20 minutes. If the sterilization process is completed, the banks must be sure to turn over, and then wrap, until they are completely cold. Learn more about preserving mulberry compote Watch the video:


Apple compote with vanilla

Ingredient:

  • 1 kg of hard, autumn apples
  • 250 g sugar
  • 2 cups of water
  • cinnamon
  • vanilla

Method of preparation:

Put the sugar in the water with the spices, at the edge of the hob, to melt and boil. The apples are taken care of, the core is removed with seeds, they are peeled and sliced.

When the syrup starts to boil, put the apples on a tiny heat until they change their face.

Other recipes:

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Tip 3: How to make compote for babies

Some believe that it is not necessary that babies to have an extra liquid. But, in fact, it depends on the individual characteristics of the child, his weight and age. In addition, it is necessary to give the child an extra drink if he is sick, in hot weather or if he is fed artificially or mixed.

  • Dried fruit compote
  • - dried fruits - 20 g
  • - water - 200 ml
  • - sugar - 2 teaspoons.
  • Plum compotes
  • - plums - 200 g
  • - sugar - 100 g
  • - water - 3 teaspoons.
  • Dried apricot compotes and prunes
  • - dried apricots - 100 g
  • - plums - 100 g
  • - sugar - 50 g
  • - water - 1 l.
  • Cherry and black currant
  • - cherries - 1, 5 kg
  • - black currant - 1, 5 kg
  • - sugar - 700 g
  • - water - 1 l.
  • Blackberry and Blueberry Compote
  • - Blackberry - 300 g
  • - blueberries - 200 g
  • - sugar - 150 g
  • - water - 1 l.

The compote of fruits dry Empty carefully fruit, sort and rinse in warm water at least 4 times. Then dip them in boiling water and cook for 20-30 minutes. Optionally, add a small amount of pre-washed raisins. It is composed of potassium, which can reduce the child's discomfort with the appearance of colic. Let the compote stand at room temperature for about 10-12 hours.

Stewed from plums Pancakes well rinsed in warm water at least 2-3 times. Pour the sugar into the water, add the plums, mix, put on the fire and boil for 15-20 minutes after boiling. In the same way you can prepare a compote of dried apricots.

Stewed from dried apricots and prunes Pour apricots and prunes for 5 minutes with hot water, then rinse well, put in a small saucepan, cover with water, put on fire. When the water boils, reduce the heat to low and simmer for 15 minutes. Then add the sugar and cook for another 5-7 minutes, remove from the heat and cool.

Compote black cherries and currants, clean the fruit from the stems, wash well in cold water, cover with sweet, hot syrup and leave for 15-20 minutes. Then pasteurize for 20 minutes at 70 degrees.

Blackberry and Blueberry Compote Pour the sugar into a saucepan, pour into water and bring to a boil, then put the previously washed berries and simmer for 3-5 minutes.


Apple cake recipe with vanilla and chocolate

Very often we use this type of cake without baking and quite quickly to prepare. They are perfect, especially when we have to prepare a plate with several cakes.

Biscuits are always at hand, as are apples.

And the vanilla cream I chose to make it simple, without eggs. It is made from milk with starch and butter, plus a little whipped cream.

Chocolate icing is also easy and quick to prepare.

As for the apples, I had them in the jar after the fall This Recipe. I just heated them, added a little butter and cinnamon and the cream was ready.

But now was the first time I made it in the biscuit version. The biscuits changed the look a little and brought an extra taste. They also have their own taste and aroma.

Find a collection of Uncooked dessert recipes, where you can get inspiration when you need it.

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To see the recipe in pictures during cooking, go to photo gallery From lower!

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Apple compote for the winter

Autumn is the perfect time to turn your favorite fruits into jam, jam and compote. Their aroma and fragrance can be preserved and preserved over the winter and there is almost no fruit that you can not turn into jam or compote.

And if I proposed to you here an apple jam recipe, the time has also come for an apple compote. Simple, fragrant and delicious. It keeps very well over the winter and you can prepare and serve it even fresh.

  • 1 kg of apples
  • 250 g sugar
  • cinnamon
  • cloves
  • a vanilla pod
  • 1 lemon
  • 1 liter of water

Clean the apples of the stalks and the damaged parts. Peel a squash, grate it and squeeze the juice. Put the apples in cold water with lemon juice, so as not to oxidize. In this way, the apples will retain their color.

Meanwhile, bring the syrup to a boil. The water, together with the sugar, cinnamon, vanilla and the juice of half a lemon are boiled on the stove. Let the syrup boil for 5 minutes, until the sugar melts. Remove the vanilla pod and cinnamon stick.

Place sliced ​​apples or cubes in jars. Put a few cloves (1-2 in a 400 ml jar) and pour the syrup while it is still hot. Close the jars and boil them in a saucepan with water, on the bottom of which you put a towel. Be careful not to touch the jars.

Allow the jars to cool in the pot in which they boiled, covered with another towel.


Quince compote

Quince compote, prepared by boiling for about 30 minutes at moderate temperature

Cherry compote

Cherry compote prepared by boiling with sugar and vanillin or vanilla sugar

Pumpkin compote with pineapple syrup

Pumpkin compote with pineapple syrup, prepared by boiling with vanilla sugar and preserved with aspirin or food preservative


Hot apple compote with cardamom

To be honest, I don't really know how to approach this simple and mundane recipe. I was just about to give up writing it, but I thought that & # 8220but from the gift it becomes heaven & # 8221. To understand what I mean by this, let me tell you: I had a cold because I didn't know what else to get. I was tired of honey and lemon tea, I didn't even want to hear about it. However, something warm was absolutely necessary for my throat, and then I happened to miss Corina's post about the warm winter compote. It caught me really well, it was exactly what I needed! An aromatic and fragrant compote that I enjoyed warmly, nestled between pillows and blankets and that made me feel pampered, not cold and punished to drink lemon tea. So look, I decided to write the recipe anyway, that who knows where it ends up and who sees it and can help someone, just as Corina's post helped me.

I didn't exactly follow Corina's recipe, I just stole her idea and adapted it to what I had around the house. I guess you will, too, because this is a wonderful recipe but not nailed down on the fruits or spices used. It's just that I want you to put it into practice voluntarily, not out of necessity like I do.


Apple cake and vanilla cream

Preparation of the sheets: In a bowl, mix the mineral water, oil, sugar, grated orange peel and turn gently with a whisk until the sugar melts a little. Sift the flour and baking powder, then start to gradually put over the liquid, until you get a homogeneous ball of dough, but like a plasticine, you can easily shape it.

Divide the dough into 4 equal parts. Spread the first sheet with the twister, as thin as possible. Grease the back of a margarine tray, line it with baking paper and place the first sheet. Prick it with a fork from place to place, put it in the hot oven for 10-12 minutes, so that it can dry a little.

When ready, remove the sheet from a wooden bottom or other tray. Do the same with the other 3 sheets.

Preparing the apple filling: Wash the apples, peel them, then put them on the large grater. Melt the butter in a saucepan, add the apples, which you squeeze between your hands, and the sugar. Leave on medium heat and stir until all the liquid has evaporated. At the end, add the cinnamon and leave them for another two minutes. Take them off the heat and let them cool.

Preparation of vanilla cream: In a bowl, mix the egg yolks with the sugar and vanilla sugar. Thin with a little milk, then add the starch and turn well, so that no lumps form. Put the rest of the milk in a saucepan on the fire.

When it starts to boil, add the starch mixture, turn the heat to low and let it thicken like a pudding, but during this time stir in it, so that no lumps form. Remove from the heat, add the butter and stir until it melts. Flavor the cream with vanilla essence.

Start assembling the cake: place the first sheet, put half the amount of cold apples and spread it with a spatula. Place the second sheet, over it put the hot vanilla cream, which you spread evenly, then the sheet again, the rest of the apples and the last sheet on top.

Put something heavy (a wooden bottom) over the cake and let it cool overnight. The sheets will soften, the flavors will blend, and you will love the cake.


Pandispan with apple compote, anise and cinnamon

I really like these English pandispans like this, they have a special & # 8222stil & # 8221 and I think they fit me very well as a style, if I may call it a cake.

They contain butter, sugar, flour, egg like almost any cake, but they have a special texture in my opinion, it's a dense, fluffy and fragrant pandispan, like no other.

Eh & # 8230 starting from this idea, with our own improvisations, we created this Pandispan with apple compote, anise and cinnamon, absolutely delicious and suitable for this cold weather outside.

300 gr butter at room temperature

seeds from a vanilla pod

I mixed the butter well with the sugar until an aerated and delicious foam formed, then I added one egg at a time, together with a spoonful of flour (so as not to cut the butter cream), I mixed well and finally I I added the whipped milk and the rest of the flour mixed with the baking soda, the vanilla seeds and I baked the dough until it passed the toothpick test.

Until the dough is baked, I prepare the compote. I washed the apples well, cut them into suitable cubes with the peel, then in a saucepan I put water, sugar, anise, cinnamon and apples and let it boil until the apples have softened.

After the pandispan was baked, I drilled it from place to place with a toothpick and poured apple compote over it (while it was still hot) and soaked the top well.

The cake can be served with or without sweet cream, depending on everyone's taste and preferences.