だれでも作れる❣️手軽だけど贅沢な、りんごのコンポート🍎

だれでも作れる❣️手軽だけど贅沢な、りんごのコンポート🍎

Today I’m going to make apple compote. First, prepare the white syrup for poaching the apples. Prepare sugar and water in a 1:2 ratio. Since we’re simmering three apples today, we’ll prepare plenty:
250g of sugar and 500cc of water. We also prepared a pot large enough to hold three apples,
about 20cm in diameter. After adding all the water and sugar to the pot,
heat it over medium heat. Since white honey is very easy to make,
please try to remember how to make it. You can also make peach or pear compote,
or plum preserves in syrup
using this white syrup. Yes, once it’s bubbling away and
all the sugar has dissolved, the white syrup is done. Leave it like this for a while. Since we’ll use the apple skins too,
wash them thoroughly with water. Any apple variety will do,
but today we’re using Fuji apples. Once they’re thoroughly washed, peel them. Since we’ll be boiling the peel too, it’s best to peel them in one continuous strip
so they’re easier to remove later. Once peeled, cut into quarters and remove the core. This time we cut them into quarters, but you can also
cut them in half or into eighths if you prefer. They might seem a bit big to eat, Since we simmer them thoroughly in white honey, they become so soft you can cut them easily with a spoon. Place the sliced apples into the white honey. While jam is the standard for apples,
compote doesn’t require cutting them into small pieces, and you don’t need to reduce it like jam,
so I think it’s easier to make. Finally, add the peels you spiraled off. You don’t have to add them,
but doing so turns the syrup a light pink color. If you use apples like Kogetsu,
I think it will turn a pretty deep pink. Now, let’s heat it over medium heat for about 20 minutes. To prevent it from boiling over,
please leave the lid slightly ajar. It’s been 20 minutes, so let’s open the lid. It’s simmered really well. It’s done when the apples are soft enough that chopsticks slide right in. It’s surprisingly easy, isn’t it? Now, let’s plate up the finished compote. Today I tried eating it while it was still warm, but of course it’s also delicious when well-chilled in the refrigerator. It will keep for about a week in the refrigerator. Please store it in a clean container that has been sterilized with boiling water. Now, let’s try some. It’s become so soft you can cut it easily with a spoon or fork. Apples are delicious eaten raw, of course, but simply simmering them in white honey like this
creates a deliciousness like an elaborate dessert. Even if the fruit you bought isn’t very sweet, you can make it into a compote like this to enjoy it deliciously. And today, for the adults, I’ve prepared some brandy. Just a little drizzled over the compote
adds the rich aroma of brandy
for an incredibly luxurious taste. Just a little splash over the compote
adds the rich aroma of brandy
for a truly luxurious taste. Also, adding a cinnamon stick while simmering,
or sprinkling cinnamon powder on top when serving is recommended. It’s incredibly simple yet gives you that luxurious feeling,
so please give it a try.

砂糖・水・りんごだけ✨誰でも美味しく作れるコンポートです🍎
基本の白蜜でりんごを煮るだけなので、他のフルーツで応用することもできます。
あまり甘くなかったフルーツなどを美味しく食べたい時にもおすすめです☺️

🍳材料
りんご　　３個
砂糖　　　250g
水　　　　500cc

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だれでも作れる❣️手軽だけど贅沢な、りんごのコンポート🍎