Apricot compote

Sweet, aromatic apricot compote for the winter, the best reminder of the sunny summer.

Cooking time 20 minutes


Apricots 2 kg

Sugar 1 kg



Wash and sort the apricots.

Divide into halves and remove seeds. Place in clean jars in half.

Boil syrup at the rate of 1 liter of water, 300 g of sugar. Pour syrup into jars.

Put in hot water for sterilization, liter cans for 5-7 minutes.

Wrap up in a blanket for 12 hours. You can store it at home.

Bon appetit!