Prunes are not only a popular dried fruit, but also a plum variety with large sweet fruits. Both of them are equally successfully used in the preparation of various preparations and compotes. We have collected for you 15 most interesting recipes for winter or summer, with fresh and dry prunes!
1. Compote of prunes and apples
Due to the sweetness of prunes, sugar can be omitted – try to taste.
You will need: 1.5 liters of water, 3 apples, 2-3 handfuls of dried prunes.
Cooking: Rinse the prunes, chop the apples coarsely and cover everything with water. Bring the compote to a boil, boil for 15 minutes and let it brew under the lid.
2. Compote of prunes and dried apricots
Delicious, rich and healthy compote is a great choice for every day.
You will need: 200 g dried prunes, 200 g dried apricots, 150 g sugar, 3 g citric acid, 1.5 l of water.
Cooking: Rinse dried apricots and prunes thoroughly. Boil water with sugar, and send them there. Boil compote for 15 minutes, add citric acid and remove it from heat.
3. Plum compote for the winter
Add cinnamon or other spices to the jar if desired.
You will need: 400 g prunes, 1 cup sugar, 2.5 liters of water.
Cooking: Pour the prunes into a clean jar, cover with boiling water and leave for 20 minutes under the lid. Drain this water and boil it again with sugar. Pour the resulting syrup back into the jar and roll up the compote.
4. Compote of prunes and raisins
If the compote is too sweet, then add a pinch of citric acid.
You will need: 1 cup dried prunes, 1/2 cup raisins, 120 g sugar, 2 liters of water.
Cooking: Rinse the prunes and raisins, cover them with water and bring to a boil. Add sugar to taste and boil for another 15 minutes. Remove the compote from the heat and let it brew for 20-30 minutes under the lid.
5. Compote of prunes, dates and raisins with cinnamon
A great recipe for lovers of dried fruits in a wide variety of combinations.
You will need: 1 cup raisins, 1 cup dried prunes, 1 cup dates, 2.5 liters of water, 100 g brown sugar, 1 tsp. cinnamon.
Cooking: Rinse all dried fruits, fill them with water and bring to a boil. Add sugar and cinnamon, and boil the compote for 10-15 minutes. Remove from heat and let stand covered.
6. Compote of prunes and rose hips
For this compote, dry or dried rose hips are perfect.
You will need: 300 g dried prunes, 50 g rose hips, 100 g sugar, 2 liters of water.
Cooking: Clean and grind the rosehip. Rinse the prunes, fill everything with water and bring to a boil. Add sugar, boil compote for 10-15 minutes and remove from heat.
7. Compote of prunes and dried apples
Such a compote is good warm or cold, also at any time of the year.
You will need: 1 liter of water, 2 handfuls of dried prunes and dried apples, 100 g of sugar.
Cooking: Pour water over prunes and dried apples, bring everything to a boil and add sugar to taste. Boil compote for 10 minutes, remove from heat and let it brew.
8. Compote of prunes and pears for the winter
Choose juicy and ripe pears to make the compote rich!
You will need: 300 g prunes, 300 g pear, 250 g sugar, 3 l water, 0.5 tsp. citric acid.
Cooking: Cut the pears into slices, remove the seeds from the plum and arrange the fruit in sterile jars. Pour boiling water over them and leave for 20 minutes. Drain this water, add sugar and citric acid to it. Bring to a boil again, pour back into the jars and roll up the compote.
9. Compote of prunes and blackberries for the winter
Blackberries are much more tender than plums, so there are nuances in cooking.
You will need: 400 g prunes, 1 cup blackberries, 300 g sugar, 2.5 liters of water.
Cooking: Remove the seeds from the plum, put it in a jar and pour boiling water over it. Leave for 20 minutes under the lid, drain this water and bring to a boil again, and then add sugar. Pour blackberries into a jar, fill everything with boiling syrup and roll up compote.
10. Prunes and currant compote
For an even more varied taste, mix several types of currants.
You will need: 300 g prunes, 300 g currants, 200 gsugar, 2.5 liters of water.
Cooking: Remove the stones from the prunes, put the plum halves and currants in sterile jars. Boil water with sugar and pour it there. Sterilize the jars for another 15 minutes and roll up for the winter.
11. Compote of prunes and grapes
Any grape will do – it will still be very tasty.
You will need: 300 g prunes, 300 g grapes, 250 g sugar, 3 liters of water, 0.5 tsp. citric acid.
Cooking: Remove the pits from the plum. Arrange prunes and grapes in jars, pour boiling water and leave for 15 minutes under the lids. Drain this water and boil it. Add sugar and citric acid, boil until dissolved, pour back and roll up compote.
12. Prunes and orange compote for the winter
Orange sourness perfectly balances the sweetness of the compote.
You will need: 300 g prunes, 1 orange, 200 g sugar, 2.5 liters of water.
Cooking: Put prunes and orange slices in a jar. Pour boiling water over them and leave for 20 minutes under the lid. Drain this water, add sugar to it and boil again. Pour the hot syrup back and roll up the compote for the winter.
13. Compote of prunes and apricots for the winter
One of the most versatile fruit combinations for harvesting.
You will need: 300 g prunes, 300 g apricots, 250 g sugar, 3 liters of water, 2 pinches of vanilla.
Cooking: Put apricots and prunes in sterile jars. Boil water with sugar, pour fruit and leave for 15 minutes under the lids. Drain syrup, add vanillin, bring to a boil again and pour back. Roll up the compote.
14. Compote of prunes and chokeberry
Sweet, but with a light and tart aftertaste – a very original compote.
You will need: 400 g of prunes, 1 cup of chokeberry, 300 g of sugar, 2.5 liters of water.
Cooking: Pour prunes and chokeberry into a jar. Pour boiling water over and leave covered for 15 minutes. Drain this water and boil it again, but with sugar. Pour back and roll up the compote.
15. Compote of prunes and cherries without sterilization
Remove or leave the bones – it does not matter.
You will need: 300 g prunes, 300 g cherries, 250 g sugar, 3 liters of water, 0.25 tsp. citric acid.
Cooking: Put prunes and cherries in clean jars. Pour boiling water over them and leave for 5 minutes under the lids. Drain this water, boil again and pour for another 5 minutes. Drain and boil it again with sugar and citric acid, pour back and roll up the jars.