Ingredients :
4 lbs/2 kg sugar
8 cups water
2 lbs/1 kg cherries
2 lbs/1 kg sour cherries
2 lbs/1 kg apricots
4 lbs/2 kg peaches
2 lbs/1 kg plums
2 lbs/1 kg pears
4 lbs/2 kg fragrant grapes
3 cups rum or vodka
Procedure :
Set the water to boil with the sugar. Remove foam. After 4-5 boils, add the cherries. Let come to another boil and remove from heat. Remove the cherries with a slotted spoon and place on the bottom of a 10 qt glass jar. Add a cup of rum or vodka to the cherry liquid, mix and pour over the cherries in the jar. Tie the jar mouth with a clean cloth and then cellophace. Let sit in a cool and dry place, keeping it until the sour cherries come on the market. Choose ripe sour cherries and wash them. Untie the jar, drain the liquid in a pan and set to boil. When it starts to boil, add the sour cherries and let come to a single boil. Remove from heat, take out the sour cherries with the slotted spoon and place them in the jar, on top of the cherries. Pour the hot liquid in the jar over the fruits. Tie the jar mouth as before and keep until apricot time. Do this with all fruits. The apricots, plums and peaches are used whole. The pears are peeled, seeded, quartered and each quarter cut in half. The pears must be firm. The grapes are the last to be added. Remove each grape from the cluster and wash well. Untie the jar, remove all liquid and set it to boil. After the first boil, add the grapes and let come to another boil. Remove from heat, take out the grapes with the slotted spoon and place in the jar on top of the other fruits. To the hot liquid, add two cups of rum or vodka and pour in the jar. Tie the jar and keep cool until you use it. During the winter, the compote is taken out by ladle and served as needed. Retie the jar each time. It keeps quite well all winter.
4 lbs/2 kg sugar
8 cups water
2 lbs/1 kg cherries
2 lbs/1 kg sour cherries
2 lbs/1 kg apricots
4 lbs/2 kg peaches
2 lbs/1 kg plums
2 lbs/1 kg pears
4 lbs/2 kg fragrant grapes
3 cups rum or vodka
Procedure :
Set the water to boil with the sugar. Remove foam. After 4-5 boils, add the cherries. Let come to another boil and remove from heat. Remove the cherries with a slotted spoon and place on the bottom of a 10 qt glass jar. Add a cup of rum or vodka to the cherry liquid, mix and pour over the cherries in the jar. Tie the jar mouth with a clean cloth and then cellophace. Let sit in a cool and dry place, keeping it until the sour cherries come on the market. Choose ripe sour cherries and wash them. Untie the jar, drain the liquid in a pan and set to boil. When it starts to boil, add the sour cherries and let come to a single boil. Remove from heat, take out the sour cherries with the slotted spoon and place them in the jar, on top of the cherries. Pour the hot liquid in the jar over the fruits. Tie the jar mouth as before and keep until apricot time. Do this with all fruits. The apricots, plums and peaches are used whole. The pears are peeled, seeded, quartered and each quarter cut in half. The pears must be firm. The grapes are the last to be added. Remove each grape from the cluster and wash well. Untie the jar, remove all liquid and set it to boil. After the first boil, add the grapes and let come to another boil. Remove from heat, take out the grapes with the slotted spoon and place in the jar on top of the other fruits. To the hot liquid, add two cups of rum or vodka and pour in the jar. Tie the jar and keep cool until you use it. During the winter, the compote is taken out by ladle and served as needed. Retie the jar each time. It keeps quite well all winter.
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