Table of contents:
- Ingredients for making melon with peaches and sage compote:
- Method for preparing melon compote with peaches and sage for the winter
Winter compote from melon with peaches and sage is a delicious dessert that will remind you of summer in cold and rainy winter. Pieces of fruit in a fragrant, sweet and sour syrup are perfect for decorating desserts, making alcoholic cocktails.
For compotes, choose slightly unripe fruits, they will not creep when harvesting, and will retain their shape and color. You can flavor the syrup with any herbs. If sage isn't to your liking, try mint or lemon balm. You can also add a cinnamon stick or cloves.
The most important rule of a delicious compote is that there should be a lot of fruit in it, it is no longer fashionable to preserve water with sugar!
These blanks require sterilization and are stored in a cool room at temperatures from +2 to +7 degrees Celsius.
- Cooking time: 40 minutes
- Quantity: 2 cans with a capacity of 1 l
Ingredients for making melon with peaches and sage compote:
- 1 kg of melon;
- 700 g peaches;
- 400 g granulated sugar;
- 4 g citric acid;
- 2 sprigs of sage.
Method for preparing melon compote with peaches and sage for the winter
A not very ripe melon with a dense and elastic flesh is suitable for blanks. Ripe, sweet melon is better to eat, it is not suitable for harvesting. If you come across not the most delicious specimen, do not be sad, but rather prepare a delicious compote according to this recipe.
The melon aroma will remain unchanged, while the sugar will add the missing sweetness.
So, we clean the melon from the peel, remove the seed bag along with the seeds with a spoon. Cut the pulp into large cubes.
Put ripe peaches in boiling water for 30 seconds, then immediately transfer to a container with ice water. The contrast cooling will help to easily peel the fruit, typically peeled for tomatoes.
Peeled peaches, cut in half, remove the seeds. We cut the pulp in the same way as the melon.
I wash jars in a baking soda solution. Then rinse thoroughly with clean hot water. We put the jars on the wire rack in the oven, gradually heat up to a temperature of 150 degrees, dry for 10 minutes.
Carefully remove the cans and lids from the oven, when they cool down, put the melon cubes on the bottom first.
From the specified amount of fruit, I prepared 2 liter jars, so I divided all the ingredients in half.
Next, add peaches to the melon cubes. There should be a lot of fruit in the compote; it is counterproductive to store water with sugar in the basement.
Now pour granulated sugar and citric acid into the jars. Each jar contains 200 g of sugar and 2 g of acid.
Add a small branch of sage and pour boiling water so that it reaches the shoulders.
We close the jars with lids, at first, not tightly. We put cotton cloth in the dishes for sterilization, put cans with compote, pour water heated to 50 degrees Celsius. Gradually bring the water to a boil, sterilize 1 liter jars for 18 minutes.
Then we twist it tightly, turn it over on the lid, cover it with a blanket.
After the compote has cooled, put it in a cold place for storage.
By the way, if your basement is damp, then cover the lid with a piece of plastic bag and put an elastic band on top. This will protect the covers from corrosion.
Melon compote with peaches and sage is ready for the winter. Bon Appetit!