Question about compote mixture

I love dried fruit compote, I regularly buy compote mixture in the store. The problem is that the finished packaged compote mixture from the store is of poor quality, rotten apples predominate in the composition and I often notice mold there. Seen in the market Armenians sell excellent dried fruits, good selection and look great. I want to try to make the compote mixture myself, but I don't know the composition, what berries and how much is needed. And the most interesting thing is what kind of berries give that unique compote aroma, which was given in school canteens and camps in the USSR.
Please tell me about the composition.

[dried fruit compote in a pressure cooker]

I myself buy dried fruits in the store, any and in any quantity. Then I use them wherever they are required, even in cereals.

For compote, I take a mixture of any dried fruits available at home, in an arbitrary amount to taste, but so that the fruits are 1/3 of the volume of the pan, the rest is water, sugar I add at the end of cooking or after cooking.
"Stolovskiy" taste will appear if you simmer a saucepan with compote for a long time over low heat (after boiling water), so that the dried fruits do not boil into a splash, remain intact, and give all their taste and color to the broth, into the water.

I recently cooked dried fruit compote in a pressure cooker https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=219329.0



Ingredients: Various dried fruits (pineapple, dried apricots, apples, peach, dates, figs, cherries, plums, banana)

Dried fruits compote(Cuckoo 1054) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135451.0



Or 🔗

I also loved the "stolovsky" compote. It seems to me that the point here is not only in its composition, but also in the fact that it was cooked in huge pots on stationary electric stoves, which, even after turning off, cooled for a long time and the compote was thus infused. Since I personally have a gas stove, for myself I have determined such an algorithm for preparing compote. I pour the washed dried fruits (which are - I like apples + pears + prunes, you can add dried apricots) with cold water (if you like sweet, add sugar, I do not add) and put the pan on the smallest fire on a divider and bring to a boil (the slower, all the better). I turn off the fire, cover the pan with a thick towel (to cool down more slowly) - that's it! When it cools down, I move it to the refrigerator.

This is YES! Compote likes to infuse for a long time to become a rich dark color, then it will taste wonderful

And unfortunately, the compote mixtures are really disgusting, I saw
It's easier, right on the market, to ask to weigh a little, separately, different dried fruits (even those that are included in the ready-made mixture) and put them in one bag - here's the compote mixture

[Little Raccoon]

Little Raccoon The composition of the compote from the USSR included
apples - 40%
prunes - 20%;
dried apricots - 20%
pears - 20%
If memory serves

and also raisins and apricots

I beg your pardon, like raisins
Damn sclerosis
apples - 20%
prunes - 20%;
dried apricots aka apricots - 20%
pears - 20%
raisins - 20%
Everything is very rough, "quantum satis"

dried apricots aka apricots, aka dried apricots

I'll go look at the recipe for compotes, according to Eco reference books, we were sorted out

And I often make such a compote in a slow cooker. In the evening I put on Stew for 2 hours. And I don't open it until the next day until lunchtime. The composition is also approximate - apples, pears, dried apricots, sometimes prunes if any. One third of the volume is dried fruit, two thirds is water. I don't put sugar at all, it tastes sweet and sour

[Compote from berries or dried fruits]

Collection of recipes for dishes and culinary products for catering

Compote from berries or dried fruits
Dried apples - 100 grams (gross weight)
or dried pears - 200 grams
or dried apricots - 125
or dried prunes - 160
or dried apricots - 160
or dried raisins - 125
Granulated sugar - 100 grams
Boiled water - 985 grams
Citric acid 1 gram
Output 1 liter

Compote from a mixture of dried fruits
Apples, pears, dried apricots, prunes, apricots, raisins and other dried - 125 grams
Granulated sugar - 100 grams
Citric acid - 1 gram
Boiled water - 960 grams
The output is 1 liter.

In any case, the laying of dried fruits is obtained from 100 to 200 grams per 1 liter of the finished drink.
Granulated sugar - 100 grams per 100-200 grams of dried fruits, depending on the acidity of the fruit and your own taste.

Sort the dried fruits, sort by type and size, rinse 2-3 times in cold water. Pour prepared dried fruits or berries with hot water, bring to a boil, add sugar, add citric acid and cook until tender.
Dried pears, depending on the size and type, cook for 1-2 hours, apples for 20-30 minutes, prunes, apricots, dried apricots for 10-20 minutes, raisins for 5-10 minutes.
Compote from dried fruits or berries is prepared for 10-12 hours so that it is infused (under a closed lid) to improve the taste. As a result of infusion, aromatic and flavoring substances pass into the broth, and the fruits and berries are soaked in sugar syrup.

On my own I want to addthat dried fruits must first be poured with boiling water, let stand for 10-15 minutes, and then rinse thoroughly with your hands, as if washing the dried fruits with your hands, then drain the water. Pour hot water again and wash the dried fruit with your hands again.
You will see and feel that the top is dried fruit and the hands themselves are slippery and greasy, and the dishes themselves are covered with a greasy coating. This effect is due to the fact that manufacturers and suppliers cover dried fruits with various additives and oils, in particular petroleum jelly, to preserve dried fruits and give them a fresh presentation. Therefore, dried fruits in the markets and in the store are so beautiful and attractive!
Rinse dried fruits thoroughly before use, rinse off petroleum jelly from them!

At the expense of oils, I'm not sure about this, I know for sure that they fumigate and store dried fruits in an SO2 (sulfur dioxide) environment 🔗 Ivanova T.N. Commodity research of food products: Textbook.- Orel, 2009.-376 p.

I have dried fruits - homemade! And what a delicious compote from dried wild pears!

At the expense of oils, I'm not sure about this, I know for sure that they fumigate and store dried fruits in an environment of SO2 (sulfur dioxide) Ivanova T.N.

Why then are my hands and fruits greasy after washing? I bought it last time in the SPAR store

Yes, and this is no longer a secret, they have been writing and talking about it for a long time

You will see and feel that the top is dried fruit and the hands themselves are slippery and greasy, and the dishes themselves are covered with a greasy coating. This effect is due to the fact that manufacturers and suppliers cover dried fruits with various additives and oils, in particular petroleum jelly, to preserve dried fruits and give them a fresh presentation. Therefore, dried fruits in the markets and in the store are so beautiful and attractive!
Rinse dried fruits thoroughly before use, rinse off petroleum jelly from them!

I've always been interested in the question - why after washing the raisins bought on the market, the water is greasy, the hands are greasy, and so much that you won't even wash them the first time. It turns out - petroleum jelly ... And it is not harmful to eat it with raisins, because it still does not wash off all the same, so I use raisins in cereals and baked goods, or I can just eat a handful or two

Two solutions to the problem:
- wash with very hot water several times. I admit that you can even add some agent that removes and neutralizes grease, for example, a DROP of dishwashing detergent - and then RINS the fruit thoroughly in water. I think it is safer than using "petroleum jelly" fruits
- buy dried fruits that are not beautiful in appearance, which do not look beautiful and glossy - and therefore are not covered with petroleum jelly.

I also met such advice on the air

Thank you all for the advice.

I always pour cold water over dried fruits. Thanks for the science. Now I will pour it hot. And here's what I noticed. Compote from apples harvested in your garden and dried turns out to be more rich and tasty than from purchased ones. Sometimes I cook from apples alone, without sugar, although I put a lot of apples.

Quote: "Two solutions to the problem:
- wash with very hot water several times. I admit that you can even add some agent that removes and neutralizes grease, for example a DROP of dishwashing detergent - and then RINS the fruit thoroughly in water. I think it is safer than using "vaseline" fruits More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=220662.0"

Courtesy of Admin. I decided to use baking soda when washing dried fruits: I pour dried fruits with hot water and add baking soda for about 5 minutes, I stand it and mine, there is no fat left on the hands when washing in the usual way. Thank you Admin for the idea!

[Farida]

Farida, thanks for the idea! I forgot about soda

I also wash all the dried fruits from the market with soda !!!

The question arose, I want to take clean, home-washed dried fruits with me on vacation, so I washed them, dried them in a carousel, do I need to dry them in some other way before putting them in containers? And by the way, how? In the oven at the lowest temperature?

[Crochet]

Crochet, on convection dry, at 100g.
It won't be enough in the carousel, it will sour in the container in a couple of days.
And what, in general, there will be no opportunities at the place of arrival to wash?
I don’t think so. I would take the soda with me, but there is always water.

Tomochka, at 100 on convection, you say?

How long?

There will be water, and therefore the opportunity to wash, well, soooo inconvenient, I was already there ...

And thank you for your responsiveness, my golden one !!!

[Crochet]

Crochet, I do not know how long it takes, it must be visually determined somehow.

[Taia]

Taia, our Kroshik, you see, HATIT ATDAHNUT in an adult way, what kind of washing? Crumble, dry it to just a dry state, do not lay it out hot, more condensation will appear ..... It's good for you to rest

[Girls]

our Kroshik, you see, hate ATDAHNUT like an adult

You knew !!!

Girls, I dried everything, packed it, the most difficult thing, in my opinion, remains, to eat it all !!!

Thank you, my dears !!!

Enjoy your appetite! You are our donkey

[Tatyana]

Collection of recipes for dishes and culinary products for catering

Tatyana, Thank you! When cooking, I increased the amount of water by about 250 ml and reduced the amount of sugar by half, or it could have been added even less, but in general the compote turned out to be tasty.

[Ilona]

Ilona, a beautiful compote! To your health!

I also love dried fruit compotes, they are so rich in taste, and always smell like childhood in winter

I have been boiling dried fruit compote in a pressure cooker for several years. I buy a mixture of Shirin-in the Crimea and it is she who is supplied, it is problematic to find a mixture of another manufacturer.
Today I read that dried fruits are treated with sulfur dioxide for long-term storage.
Chet, straight and compotika reluctantly. We drink it every day.
Are there any ways to check if the same dioxide is present or not?
Maybe someone knows !?

There is a lot of controversy on this score, some say that it is harmful, others not. I saw the transmission, showed huge hangars-refrigerators with fresh vegetables and fruits, a special blowing machine is driven there, which sprays this very gas, sulfur dioxide, which acts as a temporary preservation so that the food does not spoil. Perhaps, after preliminary soaking, the byaka will partially go away.

I soak with baking soda. I don't know about sulfur, but sometimes there is so much dirt that I selectively throw away unwashable or suspicious fruits.
And so, I also cook compote almost all year round. Sons. This year I have dried peaches, apples, frozen plums, grapes and apricots.