Recipe Apple, mango and blueberry compote

• Rinse the apples, peel and core them before cutting into quarters.
• Wash and halve the mangoes, remove the pits and dice.
• Wash the blueberries.
• Place the fruit in a saucepan with the water and sugar, cover and cook for around 10 minutes over a medium heat, stirring occasionally.
• Blend the fruit in a food processor.
• Immediately fill the Le Parfait Super 125 terrines to within 2 cm of the rim, then heat for 40 minutes at 100°C.

A recipe created by the blogger Poulette Magique for Le Parfait, during a special baby canning workshop.