Peach – Lavender – Compote
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 kg peach (s) or nectarines (approx. 25 pieces)
- 15 lavender flowers (fresh or dried), 3-4 flowers per glass
- 20 kernels peaches, approx. 3-4 kernels per glass
- 300 ml white wine
- 300 g suar
- 300 ml water
Print Recipe
Pin Recipe Instructions
- Sterilize preserving jars and the matching rubber rings in boiling water for 5 minutes. Let dry on a tea towel.
- Blanch the peaches in boiling water for 10-15 seconds, rinse with ice-cold water. Peel off the skin, halve and stone the fruit.
- Cut the peach kernels with a hammer and dip the exposed peach almonds briefly in boiling water, quench and peel them.
- Divide the peach halves with the curvature upwards, peach almonds and lavender into the jars. (Peach almonds and lavender are used for flavoring. They should be removed before consuming the compote.)
- Bring the white wine to the boil with 300 ml of water and sugar until it is dissolved. Pour it over the peaches, leaving 2-3 cm free up to the edge of the glass. Wipe the edges of the glass with a clean cloth, close the glasses with rubber rings and clips.
- Sterilize in the canning machine for 30 minutes at 90 ° C.
- Sterilize in the oven:
- Place the glasses in a roasting pan and slide them into the cold oven on the 2nd rail from the bottom. Pour 3 to 4 cm high hot water into the roasting pan. Heat the oven to 180 ° C (convection 170 ° C) until small pearls rise in the glasses. Then reduce the temperature to 150 ° C (convection 130 ° C) and reduce the compote for 20 minutes.
- Turn off the oven and let the glasses cool down.
- If stored in a cool and dark place, the peaches can be kept for years.
- The recipe makes, for example, approx. 3 liter glasses and 1 half liter glass
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