As I should eat a lot of fruit, and in winter it is always less fruit than in the summer, I decided to make a compote for winter, from my own fruits.
I do not know if everywhere in the world has this custom. In my country the compote is traditional deserted in winter. Even now, many people are making winter stores, not from some fancy fashion or something, just tradition is still alive.
The recipe goes like this:
The pears have to be cleaned of pits, cut into cubes and put into the jars. There can be added few dry plums or apricots, and lemon or orange slice. Water is then poured into the jars with fruit, to cover the fruit. Sugar can be added as desired and spices such as cinnamon, anise or vanilla. Jars have to be firmly closed. They arrange into the large pot in which water is poured, so that water is two fingers under the lid of the jar. When the water is heated to boiling, it should be cooked for 30 minutes. In that way fruit in the jar will be cooked and pasteurized. After cooking, jars have to be taken out of the water, and when they are cooled, set them in a cold place for winter stores.
It is very important that the jars are firmly closed. If the jars are reused, the lid will not be tighten firmly, so nylon should be placed before the lid.
My favorite spice for a compote is star anise! I love its smell and taste!
@andrijana