Compote for the winter of melon with peaches and sage - a delicious dessert that in a cold and rainy winter will remind you of summer. Pieces of fruit in a fragrant, sweet-sour syrup are suitable for decorating desserts, making alcoholic cocktails.
For compotes, choose slightly unripe fruits, they will not crawl during harvesting, they will retain their shape and color. Aroma syrup can be any herbs. If you do not like sage, take mint or lemon balm. You can also add cinnamon sticks or cloves.
The most important rule of delicious fruit 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 a temperature of +2 to +7 degrees Celsius.
- Cooking time: 40 minutes
- Quantity: 2 cans with a capacity of 1 l
Ingredients for making melon compote with peaches and sage:
- 1 kg of melon;
- 700 g peaches;
- 400 g of granulated sugar;
- 4 g of citric acid;
- 2 sprigs of sage.
A way to make melon compote with peaches and sage for the winter.
For blanks suitable not very ripe melon with dense and elastic pulp. It is better to eat ripe, sweet melon, it is not suitable for harvesting. If you don’t come across the most delicious specimen, do not be sad, but rather prepare a delicious kompotik according to this recipe.
Melon's aroma will remain unchanged, and sugar will add the missing sweetness.
So, clean the peeled melon, remove the seed bag with the spoon with the seeds. The flesh is cut into large cubes.
Ripe peaches are put in boiling water for 30 seconds, then immediately put into a container with ice water. Contrast cooling will help to easily remove the skin from the fruit, usually so peeled tomatoes.
Peeled peeled skin cut in half, remove the bones. Pulp cut just like a melon.
Jars for preparing my in baking soda solution. Then rinse thoroughly with clean hot water. Put the jars on the grid in the oven, gradually heat to a temperature of 150 degrees, dry for 10 minutes.
Carefully remove the jars and lids from the oven when they cool, put the melon cubes on the bottom first.
Of the specified amount of fruit, I was preparing 2 liter jars, so all the ingredients divided in half.
Next, add peaches to the melon cubes. Fruit in the compote should be plenty, store in the basement water with sugar counterproductive.
Now pour sugar and citric acid in cans. Each jar has 200 g of sugar and 2 g of acid.
Add a small branch of sage and pour boiling water so that it reaches the hangers.
Closing the cans with lids is not tight at first. Put the cloth in the sterilization dish, put the cans with compote, pour the water warmed to 50 degrees Celsius. Gradually bring the water to a boil, sterilize 18 minutes jars with a capacity of 1 l.
Then we twist tightly, turn over onto the lid, cover with a blanket.
After cooling the compote removed for storage in a cold place.
By the way, if it is damp in your basement, cover the lid with a piece of plastic bag and put on a rubber band on top. This will protect the covers from corrosion.
Compote of melon with peaches and sage for the winter ready. Enjoy your meal!