Canned apricot and nectarine compote is a convenient way to have a fresh drink on hand at any time of the year. I like to add various spices to the compote, such as cinnamon, cloves and star anise, to give it an additional aroma and taste.
Ingredients
- Apricots - 300 g
- Nectarine - 2-3 pieces
- Sugar - 200 g
- Water - 2.5 l
- Cinnamon - 1 wand
- Carnation - 2 buds
- Star anise - 1 asterisk
Step-by-step cooking recipe
Cut the fruit into slices and put it in a sterile jar. Add spices.
Pour boiling water and leave for 20 minutes under the lid.
Drain this water and boil it again with sugar.
Pour in the fruit and roll up the compote.
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