From what I just didn’t prepare compotes - from a variety of fruits and berries, but the discovery of last summer was a pineapple compote from zucchini. Such compote can be prepared for the winter or drunk immediately.
Cooking description:
Of course, it is too loudly said that the compote will be pineapple-flavored, but remotely really similar and very tasty. Therefore, this compote is more than worth cooking! Very often I cook it in the summer just to drink it cold, in the heat it refreshes as well as possible!
Main ingredient: Vegetables / Zucchini
Dish: Drinks / Preparations / Compotes / Preservation
Ingredients:
- Zucchini - 1-2 Pieces
- Lemon - 1/2 Piece
- Water - 3 Liters
- Sugar - 1 Glass
- Ground nutmeg - 1 teaspoon
- Citric Acid - 1 Pinch
Servings: 2-3
How to make Pineapple Zucchini Compote
Prepare all the ingredients you need. Cut the cup into small cubes. I took one and a half small zucchini for 3 liters of water. If the zucchini is larger, then one is enough. Cut the lemon into wedges. Boil 3 liters of water, send zucchini and lemon to boiling water, as well as sugar, citric acid and nutmeg. Boil the compote for 8-10 minutes after boiling the water again. Compote is ready, you can cool it and drink it right away, or you can pour it into jars and roll it up for the winter. Sterilize the cans in advance, I close the compote in 1 liter cans. Pour the compote into jars, but do not send the zucchini there, only lemon slices, then the compote will additionally acquire a citrus flavor.
