Sweet dishes

A distinctive feature of these dishes is the high content of sucrose, which determines their taste. A variety of products are used to prepare sweet dishes, but most often berries and fruits. In this regard, sweet dishes are a source of carbohydrates, especially soluble ones - glucose, fructose and sucrose, as well as pectin substances. In addition, they are rich in minerals, vitamins and are the main sources of organic acids.

Sweet dishes are served hot and cold. The first ones are the most common. The group of cold sweet dishes includes natural fruits and berries, dried fruits and compotes prepared from them, jelly, jellies, mousses, sambuca, etc., as well as all kinds of creams and dishes with an airy consistency. The group of hot sweet dishes mainly consists of puddings, casseroles and soufflés.

Before consumption, fresh fruits and berries must be sorted, removing inedible parts, and rinsed well. After the water has drained, the fruits are served in salad bowls, vases or on plates, and the berries are served in bowls or salad bowls with powdered sugar, milk or cream.

Place frozen fruits and berries in bowls and pour warm syrup over them. Peaches and large plums can be cut into slices without defrosting. Fruits and berries frozen with sugar syrup in glass or metal packaging should be thawed in a container with water at a temperature of 20°C. Thawed fruits and berries should be used immediately.

Canned fruits are placed in bowls or glasses. Add water and sugar to the fruit syrup, bring to a boil, cool, and then pour it over the canned fruit.

Compotes can be prepared from both fresh and dried fruits and berries. Fresh fruits, unlike berries, require additional processing in addition to sorting and washing. For pome fruits (apples, pears, quinces), colon follows