These traditional preserved fruit and vegetable recipes bring the taste of the season to your table year-round. From sweet plum compote and sugared strawberries to brandy-soaked grapes and unique asparagus compote, enjoy easy methods to prepare and store your favorite produce.
Plum Compote
Ripe, firm plums are washed, stems removed, and pricked with a needle in several spots. Place the plums in sterilized jars and pour over cooled boiled syrup (for 1 quart water, use 1.75 lbs sugar). Seal the jars and steam-cook for 20 minutes.
Strawberries in Sugar
In clean, sterilized jars, layer strawberries and sugar. Start with a thick layer of sugar at the bottom, then add strawberries, repeating until jars are full. The last layer should be sugar. Seal jars and store in a cool, airy place.
Grapes in Brandy
Wash and drain large white grapes. Separate into small bunches of 3-4 grapes each. Place grapes in jars, sprinkle powdered sugar in a 1/2 inch thick layer over each grape layer until the jar is filled, ending with a sugar layer. Pour strong brandy over, seal jars, and store in a cool, airy place. After 6 weeks, the grapes are ready to enjoy.
Asparagus Compote
Ingredients:
- 1 lb asparagus, cut into 1–2 inch pieces
- 3/4 cup sugar (divided)
- 1 vanilla bean, split in half
- Juice of 1 lemon
- 1 cinnamon stick
Preparation:
Sprinkle asparagus with 1/2 cup sugar and let stand at least 2 hours. Drain the juice released from asparagus, add cinnamon stick, lemon juice, and vanilla bean halves. Bring to a boil, sweeten if needed, and serve immediately or jar for storage.
