Peach – Lavender – Compote

Ingredients for 1 servings:

• 3 kg peaches or nectarines (approx. 25 pieces)
• 15 lavender flowers (fresh or dried), 3-4 flowers per jar
• 20 peach kernels, about 3-4 kernels per jar
• 300 ml white wine
• 300 g sugar
• 300 ml water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fresh summer compote with a Provençal touch

Sterilize the preserving jars and the rubber rings in boiling water for 5 minutes. Let them dry on a tea towel. Blanch the peaches in boiling water for 10-15 seconds, then rinse with ice-cold water. Peel off the skin, halve the fruit, and remove the stones. Break up the peach stones with a hammer and briefly immerse the exposed “peach almonds” in boiling water, rinse, and remove the skins. Divide the peach halves, bulb-side up, along with the peach almonds and lavender, into the preserving jars. (The peach almonds and lavender are for flavoring. They should be removed before consuming the compote.) Boil white wine with 300 ml water and sugar until dissolved. Pour over the peaches, leaving 2-3 cm of sugar to the rim of the jar. Wipe the rims of the jars with a clean cloth and seal the jars with rubber rings and clips. Sterilize in a canning machine for 30 minutes at 90°C. Sterilize in the oven: Place the jars in a roasting pan and place them on the second rack from the bottom of a cold oven. Fill the roasting pan with 3-4 cm of hot water. Preheat the oven to 180°C (170°C fan oven) until small bubbles form in the jars. Then reduce the temperature to 150°C (130°C fan oven) and simmer the compote for 20 minutes. Turn off the oven and let the jars cool. Stored in a cool, dark place, the peaches will keep for years. This recipe yields approximately 3 liter jars and 1 half-liter jar.