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Fruit Compote In Spirits

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Ingredients
  Ripe peaches/Pears / apricots 2 Pound
  Water 1 1⁄3 Cup (21.33 tbs)
  Sugar 2 Cup (32 tbs)
  White rum/Vodka / grain alcohol 3⁄4 Cup (12 tbs)
Directions

Dip whole fruit, 1 piece at a time, in boiling water for a few seconds to loosen skin.
Pull off skin; leave fruit whole.
Combine water with sugar in a saucepan.
Boil 5 minutes.
Add fruits and simmer 3 minutes for small fruit; 5 minutes for large fruit.
Remove from heat.
Skim off foam.
Let stand overnight.
Remove fruit from syrup.
Boil syrup 1 minute.
Skim off foam.
Pour syrup over fruit.
Let stand overnight.
Remove fruits from syrup.
Place in sterilized jars.
Bring syrup to boiling; skim off foam.
Add rum and pour over fruit.
Seal.
Store in a cool, dry place at least 1 week before using.

Recipe Summary

Cuisine: 
American
Method: 
Boiled

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