Apricot Compote

1. 1 Apricots≈ $7.00 por kg 600 g
2. 2 Sugarpacote 1 kg ≈ $1.60 300 g

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

1. Choose firm, not overripe apricots¹, then wash and dry them. Prick each one with a toothpick in 2–3 places so they do not burst.

2. Sterilize a 3 l jar and lid: steam the jar or heat it in the oven at 120 °C for 20 minutes, and boil the lid for 5 minutes.

3. Place 600 g apricots¹ in the jar and pour in boiling water up to the neck (about 1,7 l water). Cover with the lid and leave for 15 minutes.

4. Drain the water into a saucepan, bring it back to a boil, and pour it over the fruit a second time for 10 minutes.

5. Drain the water into a saucepan (about 1,5 l), add 300 g sugar², bring to a boil, and simmer the syrup for 3 minutes.

6. Pour the boiling syrup over the fruit right to the very top and immediately seal with the lid.

7. Turn the jar upside down, wrap it up, and leave it to cool for 24 hours. Store in a cool, dark place for up to 10 months, and keep an opened jar in the refrigerator for up to 5 days.