Sunday, 18 October 2009

Recipe: Fruit Compote

This is a good way of using up fruit that is past its best, but not rotten.
Because of the sugar and alcohol (if used) it wıll store in an airtight jar, in the fridge for a few days.
It can be used in pies, on top of yogurt or icecream etc.
The amount of sugar used will depend on the type of fruit being used, more sugar for a sour fruit. It is best to taste the fruit during cooking to test the sweetness.

Here I used peaches.

Ingredients - 

1kg peaches, stones removed, skinned and cut into small chunks
1/2 cup sugar
slug of raspberry liquor.

Method -

Put all of the ingredients into a saucepan and gently cook until sugar dissolves, fruit softens and liquid starts to thicken.

Put into airtight jar whilst still hot, leaving as little space at the top of the jar as possible.

Seal and leave to cool, this provides an airtight seal.

Store in the fridge until required.

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