Cherry-pure claude-mirabelle plum compote

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash fruits thoroughly, dab dry, remove stalks and pits. Put sugar, 1/2 litre water, coriander and halved cinnamon sticks into a pot and heat until the sugar is dissolved.

2. 2

   Add cherry brandy. Place the fruits alternately in 3 preserving jars and pour the sugar solution over them. Fill to 2 cm below the rim. Place the preserving rings and lids on the jars while still moist. Place the jars on the wire rack of the preserving pot.

3. 3

   Fill the pot with so much water that the glasses are up to 3/4 inside. Boil down for about 30 minutes at 80-90°C. Results in about 3 glasses of 1/2 litre each.