Peach or Apricot Compote
Preparation:
Wash and clean the fruit. Slice them in two pieces and remove pips. Place the fruit in clean jars with a lid. Squeeze the fruit gently until jar is full. Place in a jar of 1 kilo, 3 spoonfuls of sugar and fill with water. Close the jars and place them in a saucepan filled with water and boil for around 15 minutes. (You can place a towel or sponge towel in between the jars so they don’t juggle and break.) After they have almost cooled down, remove from pan and turn them upside down on a towel. As soon as they have cooled completely down keep them outside the fridge during the winter, unless you open the jar then keep refrigerated.
Wash and clean the fruit. Slice them in two pieces and remove pips. Place the fruit in clean jars with a lid. Squeeze the fruit gently until jar is full. Place in a jar of 1 kilo, 3 spoonfuls of sugar and fill with water. Close the jars and place them in a saucepan filled with water and boil for around 15 minutes. (You can place a towel or sponge towel in between the jars so they don’t juggle and break.) After they have almost cooled down, remove from pan and turn them upside down on a towel. As soon as they have cooled completely down keep them outside the fridge during the winter, unless you open the jar then keep refrigerated.
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