Although most of the fruits can be used to prepare meat dishes, it's better to follow certain rules.
First of all, we choose fruit, which we like the most. However, no matter what, which we choose, let's remember:
first: the fruit must be healthy, unripe, without damages;
po drugie: should have a fairly compact consistency (np. pears, apples, moral, plums), only such fruits will keep their shape after cooking, asphyxiation or baking;
Thirdly: can't be too sweet, so all sweet apples fall off (np. costel, starting), pears and plums;
Fourthly: they should not be too aromatic, because their aroma could dominate the entire dish.
Better raw or compote
Briefly speaking: all are good, and fresh, and dried, and frozen, and compote. Strongest, and at the same time the most delicate taste and aroma have fresh fruit, which we stew or bake together with the meat, of course putting them on the meat, when it's almost soft.
When frying, the fruit should be sprinkled with spices. The meat prepared in this way is placed on the platters.
Add fruit from the compote to the dish just before serving. You just need to heat them up beforehand. It is not good to combine hot meat with cold fruit. However, we season the sauce with compote syrup.
Dried fruit should be washed before use, soak and pellet. They are added to the dish earlier than fresh.
Into the water, in which the fruit is boiled, you can add a tablespoon of currant jam. Slightly pink fruits will look nice on a platter.
Fruits fried in butter are perfect. Most often they are added to cutlets. First, the fruit should be boiled in a small amount of slightly sweetened water and then fry half-hard.