I often add various spices to canned compote to give it a richer taste and aroma. Or you can go even further and preserve the preparation of what is in itself a spice. I bring to your attention a tarragon compote!
Ingredients
Step-by-step cooking recipe
Cut the pear and apple into slices, and remove the seeds from the apricots.
Put fruit and tarragon in a sterile jar.
Pour boiling water and leave for 10 minutes under the lid.
Drain this water, add sugar and citric acid to it and boil it again.
Pour the syrup back into the jar and roll up the compote for the winter.
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