For some reason, many still ignore nectarines when preparing blanks. And completely in vain. They are wonderfully suitable for a wide variety of recipes. For example, I really like this pitted compote, but with spices.
Ingredients
- Nectarine - 600 g
- Cinnamon - 2 sticks
- Star anise - 2 asterisks
- Carnation - 6 buds
- Sugar - 300 g
- Water - 2 l
Step-by-step cooking recipe
Remove the seeds from the nectarines and cut the fruit into slices.
Put them in clean, dry jars with spices to taste.
Pour boiling water and leave for 15 minutes under the lids.
Drain this water, add sugar to it and boil it again.
Pour the nectarines and roll up the compote for the winter.
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