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Broth for sweet soups (sauces, jelly, syrup), light fruit

Broth for sweet soups (sauces, jelly, syrup), light fruit

Category: Vegetable and fruit dishes
Broth for sweet soups (sauces, jelly, syrup) light fruit

Ingredients

For broth:
White semi-dry wine (well Muscat) 2 glasses
Big juicy orange about 360 gr.
Medium juicy lemon about 70 gr.
Ripe grapefruit of any color about 300 gr.
Brown sugar (can be white) from 2 st. l.
Cardamom boxes from 5 pcs.
Cinnamon stick ½ pcs.
Jasmine green tea 1 pinch
Sea coarse salt on the tip of a knife
Light raisins 30 gr.

Cooking method

  • I thought of one fruit dish here ... and it definitely needs a sauce, it is light. Which one then? Well, I went to Google ...
  • Wine for fruit is blissful nectar. Just choose it to your taste. Best of all, of course, semi-dry - aromatic and more neutral taste. Muscat is going well - the taste will bloom very well. But it is better to dilute the port - otherwise the whole taste will clog. And if we cook for children, then you can't find apple juice better. But if it's too sour, then mix with pineapple - a thing!
  • The fruit for the broth should be ripe and juicy. I came across such a grapefruit that I could not even extract the pulp - the juice was a river. I just picked it out with a spoon into the pan. But if the astringency of grapefruit is not suitable for you, then take it half with an orange. But leave a little - its bitter taste will set off excessive cloying.
  • So, all the ingredients are collected, washed. We take the pan. Such that a little more capacity. Fill in the wine. Add sugar, cardamom, cinnamon and well washed and scalded raisins. Salt is a must. And of course TEA !!! Necessarily jasmine!
  • Orange and lemon. First, remove the zest, and then squeeze out the juice.
  • Grapefruit. We clean the pulp from all films and skin. Add along with the juice.
  • Boil the broth and cook for 5-7 minutes. Then turn off the fire. Leave to cool, and then put in the refrigerator overnight.
  • A very aromatic and tasty broth will serve as a base for sauces, jellies, fruit and vegetable salads.

Note


used in this recipe. delicious!!!!!!!!!

Pears stuffed with blue cheese and fruit sauce (Tumanchik)

Broth for sweet soups (sauces, jelly, syrup) light fruit

vedmacck
I look forward to continuing - why the base was prepared!
I took away the bookmarks
kolobok123
Iiiiiiiiiirrrrrraaaaaaaa aa !!!!! Now I know you have there not only Japanese people, you have a direct connection with the culinary space !!!
I was just looking for such a thing.
Anatolyevna
Tumanchik,
Quote: Tumanchik
A very aromatic and tasty broth will serve as a base for sauces, jellies, fruit and vegetable salads.
Ira, as always, is very nice and helpful. I won't cook yet. I don’t know what the basis is for.
When I find out, I can accomplish a feat, I'll cook a little such broth.
j @ ne
Irun! The people are silent and gaze with admiring eyes !!!!! Intrigued !!! We are waiting for the next episode of the detective story - why is all the beauty being started?
Tumanchik
Quote: vedmacck
I look forward to continuing - why the base was prepared!
Oh Tanyush - I can't make it so quickly
Quote: kolobok123
Now I know you have there not only Japanese people, you have a direct connection with the culinary space !!!
I was just looking for such a thing.
Natasha is a specialist for you
Quote: Anatolyevna
Ira, as always, is very nice and helpful. I won't cook yet. I don’t know what the basis is for.
When I find out, I can accomplish a feat, I'll cook a little such broth
Ton recipe went out of line and not according to plan - well, I was very impressed with the taste.
Quote: j @ ne
Intrigued !!! We are waiting for the next episode of the detective story - why all the beauty is being started
vedmacck
By the way, I also searched for this many times for different differences.
And what does salt give in this recipe?
Tumanchik
Quote: vedmacck

By the way, I also searched for this many times for different differences.
And what does salt give in this recipe?
Oh Tanyush, I read the drain of everything - I was looking for my own taste. I don't like too sweet, too sour. Bitterness always sets off. And salt - cloying removes a little. I always add a little salt to sweet cocoa.

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