Fed by Kazakhstan's dried-fruit tradition, this stewed fruit compote is made by quickly simmering dried apricots and apple in a pressure cooker into a clear, well-balanced syrup. Getting the sugar-to-tartness ratio right is what keeps the compote clear rather than cloudy.
Wash the dried apricots and place them in the pressure cooker together with the apple slices.
Add the water, sugar, lemon juice and cinnamon stick, close the lid and cook for 15 minutes from the first hiss.
Remove from the heat and let the pressure release naturally; do not open the lid during this time.
Remove the cinnamon stick and let the compote cool at room temperature, then serve it chilled.
Do not stir the compote while it simmers; stirring breaks up the fruit and clouds the liquid. Once done, let the pressure release naturally.
Soaking the apricots overnight shortens the simmering time and lets the flavours come through more evenly.
Admin DadaGastro · verified in test kitchenKayısıları bir gece önceden ıslattım, kaynama 15 dakika yerine 10 dakikada bitti ve tatlar gerçekten daha dengeliydi. Karıştırmadan beklemek zor geldi ama sonuç berraktı, bulanıklaşma hiç yaşanmadı.
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