Sweet cherry and nectarine compote with peach liqueur
- Wash and pick over the cherries, then pat dry. Remove the stalks and stones, then cut in half. Wash the nectarines, cut a cross in the skin, then douse with hot water and peel off the skins. Remove the stones and dice the flesh. Wash the lemon, pat dry, slice the rind in thin spirals, then squeeze out the juice.
- Place the diced nectarines in a porcelain bowl and mix with the lemon juice. Add the cherries, then mix all the fruit with the preserving sugar. Cut the vanilla pod in half lengthways and scoop out the pulp, then add to the fruit along with the bay leaves, cinnamon stick, lemon peel and peach liqueur. Mix well, then cover and marinate in the refrigerator overnight.
- Remove the bay leaves the following day. Place the fruit mixture in the blender jug and, if sufficient liquid has failed to accumulate overnight, add up to 130 ml of water. The fruit should be covered with two fingers of liquid. Heat all the ingredients for 15 minutes/100 °C/speed setting 1. Sterilise 4 x 200 ml jars, complete with lids, by placing them in an oven, pre-heated to 180 °C, for 15 minutes. Whilst the fruit mixture is still piping hot, transfer it to the sterilised jars, filling them right up to the rim. Make sure that the rims of the jars are clean, otherwise the lids may not be properly sealed, leaving the compote more likely to deteriorate quickly. Seal the jars immediately and stand upside down for 5 minutes.The compote should be stored in a cool, dark place.
TIP: This sweet, fruit-filled compote makes an excellent accompaniment to serve with many desserts, ice creams and cakes. It is also delicious served with lamb, game and poultry dishes.
Bon appétit with Monsieur Cuisine