Canned compotes are saved in winter when there is not enough fresh fruit. It's not just a delicious drink. Apricots and peaches from it can be eaten separately or used in desserts and pastries. This time I'm sharing a recipe for compote with honey.
Step-by-step cooking recipe
Disassemble apricots and peaches into pitted halves and put them in sterile jars.
Boil water with sugar and honey until dissolved and pour over the fruit.
Sterilize the jars in a pot of water for 15 minutes and roll up.
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