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Preparation Time
12 h
Cooking Time
25 min
Serves
1
Difficulty
Categories
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Even if you don't make preserves, it's still worth cooking a couple of jars of apricot compote for the winter. Firstly, it's very nice to open a jar of such compote in the winter and pour yourself a glass of summer. And secondly, it's nearly impossible to buy real ripe apricots in winter, or they cost so much that you definitely wouldn't make compote from them.
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Serves:
Apricot - 400 g
Sugar - 350 g
1
To prepare apricot compote for the winter, select ripe fruits without damage, not too soft, but not hard either. If you want to make pitted compote, cut the apricots in half and remove the pit.
2
Wash the apricots in cold water, drain in a colander and transfer to a sterilized three-liter jar. Fill the jar with apricots to the brim with boiling water, cover with a sterilized metal lid and leave for 10 minutes.
3
Carefully pour the water from the jar into the pan. Place the pan on the fire, add sugar and bring to a boil. Boil the syrup for 5 minutes.
4
Pour the boiling syrup into a jar (be careful to pour the syrup over the apricots to prevent the jar from splitting!). Cover the jar with a lid again and leave for 10 minutes.
5
Pour the liquid from the jar into the pan and bring to a boil again, simmer for 3 minutes. Pour hot syrup over the apricots and seal the jar with a metal lid.
6
Place the jar of apricot compote upside down on a towel for the winter and cover it with a blanket. Leave until completely cool. Store the compote at room temperature.
Serves:
Fat
0
Carbs
385
Protein
4
Kcal
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