Wednesday, 25 November 2009

Fruit Compotes

Fruit Compotes can be preserved and bottled for long term storage just as well as fruit in syrup etc. I have regularly looked at the compotes available in the supermarkets endlessly looking for recipes to produce these goodies for long term storage and I have found this recipe
The basic recipe seems to be:
1.25kg (2 1/2lb) fruit such as pears, quinces, apples plums mixed fruit prepared150g (5 oz) sugarSpicing of your choice such as vanilla pod, ground ginger or cinnamon (1/4 teaspoon of ginger or cinnamon)125ml (4 fl oz) water
Put all the ingredients into a large saucepan and bring to the boil then cover and simmer over a low heat for about 50 minutes. If necessary add a little more water from time to time to prevent the mixture from sticking to the base of the pan. Leave to cool then chill in a refrigerator to use fresh serve with cream or cream fraiche.
To preserve compotes for long term storagereduce the cooking time for the fruit to 35 minutes preparing the jars as for jam. Ladle the hot compote into the jars (add a splash of lemon juice per jar) seal and sterilise for 20 minutes in a large pan of boiling water (I submerge the jars). Leave to cook and then store in a dark dry place.

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