Submitted by enr on 03 Sep 2013
peaches - an average of about 400-500 g of compote jar (800 ml)
sugar - an average of 100 g of the jar (1 full tbsp sugar = 15 g)
optional - geranium leaf, piece cinnamon
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Selects ripe and healthy fruit. Cleaned of moss as a rub with a cloth or hands. Washed well was cut into two halves (if large peaches - quarters) and remove the stone. Can be cut before to sheet for a few minutes immersed in boiling water and then bathe with cold water. But compote unpeeled fruit is aromatic. Fruits rank with the convex side to the wall of the jar. The jar is filled with the desired quantity of fruit, whereas that in the sterilizing fruits lose part of its volume. Every jar can put on a piece of cinnamon stick or leaf geranium. Depending on the ripeness and sweetness of fruit and preferences of the household is packed sugar. In this case I put in 6 tbsp = 90 g of sugar. Make up with water (I hot valleys) up to 1 cm below the rim of the jar. The jars are sealed with caps. Turning several times, until the sugar is completely melted. Put them to boil, the water should cover 1 finger over the caps. The jars are sterilized for 15 minutes after the water boils. Remove and turn the cap down. Once completely cool, turn and fold for storage in a cool dark place.
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03 Sep 2013