The drinks

Spicy compote

Ingredients for Spicy Compote

  1. Cherry 200 grams
  2. Strawberry 200 grams
  3. Pear 1 piece
  4. Apple 1 piece
  5. Water 3 cups
  6. Sugar 1/2 cup
  7. Allspice 5 pieces
  8. Cloves 2 pieces
  9. Cinnamon 1 stick (1.5-2 centimeters)
  • Main IngredientsApple, Pear, Strawberry
  • Serving 6 servings
  • World Cuisine


Glass (capacity 250 milliliters), Deep pan with a lid - 2 pieces (capacity 3 liters), Stove, Kitchen scales, Tablespoon, Kitchen towel, Cutting board - 2 pieces, Kitchen knife, Paper kitchen towels, Colander, Fine mesh strainer , Skimmer, decanter with glasses or other utensils for serving

Cooking spicy compote:

Step 1: prepare a light sugar syrup.

First, take a deep pan, pour the right amount of purified water into it, add sugar, put allspice, cloves, cinnamon, mix everything with a tablespoon to a homogeneous consistency and put on medium heat. After boiling, boil the syrup 2-3 minutes until the sugar grains are completely dissolved. Then with the help of a kitchen towel we rearrange it on a cutting board and give the opportunity to infuse for 1-1.5 hours.

Step 2: prepare the berries and fruits.

Meanwhile, in turn, we sort out the cherries with strawberries and remove the stalks from them. Then we discard the berries in a colander, rinse under a thin stream of water and leave in it until use so that the glass has excess liquid. I also wash the apple with the pear, dry it with paper kitchen towels and peel it if desired, although it is better not to do this, since it contains a lot of iron. Next, put the fruit on a cutting board, cut each into 2 halves, remove the core with stones from them, and chop in large cubes or slices.

Step 3: cook the spicy compote.

When the syrup is infused, filter it through a fine mesh sieve into a clean deep saucepan. Then we shift the chopped fruits, dried berries there and put everything on medium heat.

After boiling using a slotted spoon, remove a thin layer of white-gray foam from the surface of the liquid, boil the compote 5 minutes, turn off the stove and cover the pan with a lid so that a small gap remains.

Then we cool the finished drink to room temperature and act as desired, either chill in the refrigerator, or enjoy immediately!

Step 4: serve the spiced compote.

Spiced stewed fruit served at room temperature or chilled. It is served in a decanter, a scallop pot, or immediately poured in portions into glasses, bowls, deep bowls, or bowls. Nearby they put a deep dish with fruits and berries, from which the drink was brewed, and small plates for waste, such as seeds. Help yourself!
Enjoy your meal!

Recipe Tips:

- sometimes, along with spices, put in the pan the zest of half a lemon;

- the set of berries and fruits depends on your desire, for example, you can use cherries, cranberries, peaches, apricots and even pineapple;

- if you want the compote to be less concentrated, increase the amount of water in one and a half to two times;

- sugar is better to taste, someone likes less sugary drinks, someone more saturated.