Apricot Compote
Cooking Time:
1 hour Recipe Yield:
1,5 l Difficulty:
Simple recipe
1 hour Recipe Yield:
1,5 l Difficulty:
Simple recipe
Apricot compote – food preservation recipe for the winter. Apricots for compote are best chosen with green, firm. Having divided into halves and removed the seeds, the apricots must be very tightly packed in jars. This compote is further used for making fillings in pies, for cooking various desserts and drinks.
Cooking Recipe
To cook an apricot compote recipe, sort the fruits, rinse and halve, removing the seeds.
Place the apricot wedges tightly in jars and pour over the hot syrup of water and sugar.
Cover the jars with apricots and syrup with lids and sterilize. Sterilize 0.5 L – 10 minutes, 1 L – 12 minutes, 3 L – 25 minutes. After sterilization, the jars with apricot compote immediately seal.