Apple, mango and blueberry compote

1. Rinse the apples, peel and core them before cutting them into quarters.
2. Wash and cut the mangoes in half, remove the stones and dice.
3. Wash the blueberries.
4. Place the fruit in a saucepan with the water and sugar, cover and cook for about 10 minutes over medium heat, stirring from time to time.
5. Mix the fruit using a food processor.
6. Fill the terrines without waiting Le Parfait Super 125 up to 2 cm from the edge, then proceed to the heat treatment for 40 min at 100°C.

A recipe made by the blogger Magic Chick for Le Parfait, during a special baby “canning” workshop.