The concept of preserving fruits & vegetables for use through the winter is an ancient one but has relied on the use of sugar or salt to make jams, preserves & chutneys.
By simply harnessing the natural sugars within the fruits, compotes such as this one take exceptionally little time & effort to prepare & mean you can delight in delicious things throughout winter without needing to buy anything out of sync with the seasons 🙂
- 750g nectarines
- 1 orange
- 1 cup water
- If using very ripe fruit: Use a small knife to score around the fruit to the stone then gently twist the two halves away in the same way you’d open up an avocado.
If using less ripe fruit: This might be more difficult so simply cut pieces of the fruit away from the stone being careful to avoid your fingers!
- Chop into chunks (there’s no need to peel them unless you’re giving this to very young children) & add to a medium sized pan with the juice of the orange & water. Cover with a lid & bring to a gentle simmer.
- Cook for 10 minutes until the fruit is soft & there is plenty of juice. It’s ready at this point but personally I like to remove the lid & leave it to bubble gently a little while longer to allow the syrup to reduce & thicken slightly.
- Use straight away or leave to cool & either keep in the fridge for 4-5 days or portion into containers & freeze for up to 3 months.
This works beautifully with other stone fruits such as plums, peaches or apricots as well as apples, pears or berries. Cooking apples need to be peeled but eating varieties don’t need to be unless you prefer to do so. Berries are far more fragile & will require less cooking & less cooking liquid, start with the juice & a 1/3 cup of water, you can always add more if needs be.