Nectarine compote in a jar

Name: Nectarine compote in a jar
Ingredients: 3 medium nectarines; 3 tablespoons sugar; 250 ml water for the jar; 3000 ml water for the pot

Syrup - Nectarine compote in a jar by Anemona H. - Recipia

Nectarine compote in a jar cooks for 15 minutes with fruit slices, sugar and water, then cools in the water in the pot. The slices turn out soft, and the syrup stays sweet and clear, good for pouring over a simple dessert too. I like to save the slices for cakes when nectarine season is over. Prep: 10 minutes. Cook: 15 minutes. Rest: 60 minutes. Total time: 85 minutes. Servings: 3. About 115 kcal and 1.5 g protein per serving.

Ingredients

3 medium nectarines
3 tablespoons sugar
250 ml water for the jar
3000 ml water for the pot

Preparation

1. Start with a clean, sterilized 1 l jar and its lid. 2. Wash the nectarines and cut them into slices. 3. Arrange the slices in the jar. Add the sugar and 250 ml of water, leaving a little space below the lid. 4. Close the jar and place it in a pot with 3000 ml of warm water, enough to cover it. When the water comes to a boil, cook for 15 minutes, until the slices soften a little. 5. Turn off the heat and leave the jar to cool in the water for about 60 minutes.

Notes

For a different flavour, add a thin strip of lemon peel to the jar; keep the amount of sugar the same. I serve it cold with plain yogurt, and the syrup is also good poured over semolina pudding. Store the unopened jar in a cool place away from light; once opened, keep it in the fridge and use within 3 days. Choose ripe but firm nectarines, with no bruises or soft spots, since very ripe fruit breaks down faster as it cooks. Large and small fruit sit differently in the jar, so there may be gaps of different sizes between the slices. Cut the slices to roughly the same thickness so they soften at about the same rate. You can leave the skin on, but wash the hollow around the stem well. If the lid is bulging after cooling or isn't pulled down, don't store the jar in the cupboard.