Irgata
Compote from apples of wild-growing apple trees.
Category: Vegetable and fruit dishes
Ingredients
wild apples
sugar
brushes of red rowan
Cooking method

I made very tasty compotes from wilds last year. Even surprising. I also collected the smallest apples, dark red, completely inedible, and the larger ones, yellowish, already bitten and almost eaten.
I washed the apples well in hot water, left the stalks. Rowan brushes are also well rinsed in hot water. Apples which are larger - 2-3 cm in diameter, cut them in half, because they, unlike garden ones, are very hard, I was afraid that they would not warm up, would not be saturated with syrup, would not completely give off the taste.
I put apples in jars by a third of the volume, in some jars I added a rowan brush. The mountain ash gives a spicy bitterness.
Poured boiling syrup - 1 liter of water + 100 ml of sugar = under a fur coat for at least 5-6 hours.
Result: well worth it. And the compote itself is very fresh in taste. And what surprised me most of all was that I ate all the rowan apples, they were soaked in syrup, they became delicious. And garden ones are more often made of compote, none of them, not sweet compote.
You can put more sugar, it is to taste. I have enough sweetness, that is, the compotes are not sweet, with a * wooden * taste from the stalks, the mountain ash is slightly bitter.
I think this year I will dry and compote them.
Masha Ivanova
Irsha, Ira! And where were these apples collected? From friends in a summer cottage or just somewhere on the street? I am asking quite seriously, without a grain of irony. Wild ones should, in theory, be very tasty. But where to get them?
Irgata
Quote: Masha Ivanova
And where were these apples collected?
We live on the outskirts of the city, near a forest belt, and 30 years ago, when our houses were rented out, wild apple trees were planted, we often walk there with a dog, so the idea came to collect wild animals when their apple trees died completely last year, and in the abandoned gardens, too, the path was not convenient - they dug a rather deep long ditch from the fires

And so, of course, it would probably be tastier, though neglected, but some kind of garden ranetki, but it’s scary to go after them, alone, it’s scary, my husband used to bring it, and climbed into the trees, I took apples below

But what I liked about the wilds is that they are all clean, without boogers and any damaged places.




Quote: Masha Ivanova
Wild ones should, in theory, be very tasty.
No, they are not tasty, wild and sour, and slightly bitter, and firm, slightly juicy. But healthy ones

Mom says - earlier in the villages such forest apples were hovering in the oven, on baking trays or in cast-iron, there was no sugar in the villages before the war, but baked apples were then like candy, a lot were steaming in the ovens - and vegetables, too, from high sugar in vegetables and apples caramelize, everything becomes sweeter.
Masha Ivanova
Irsha, Ira! It just seems to me that wilds are tastier and more aromatic than any garden ones. But I live in the very center of the city. We have all sorts of wild animals along the main highways; in childhood, they ripped off all these wild cakes and apples, especially those that were frozen. It was delicious until I can't! But then there were very few cars in the city. And now in such continuous exhaust gases. That's why I asked where you get these. I would also love to make a compote from such.
Irgata
Quote: Masha Ivanova
frozen
also sugars are released as if outside

who knows, these wilds, they are also very different

here we have 3 * varieties * were planted - the largest ones are yellow - you can eat them a little from the tree, eat earlier, and my children, walking the dogs, ate these apples, and sometimes they brought handfuls of apples in their pockets

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