Recipe Apple, apricot and semolina compote

• Peel the apples, quarter them and cut each quarter into quarters.
• Wash the apricots, halve them, remove the stones and cut the halves into quarters.
• Place the fruit in a saucepan with the water and sugar, cover and cook for around 10 minutes over a medium heat, stirring occasionally.
• Pour the semolina over the fruit, adding a little water if necessary, and cook for a further 10 minutes.
• Blend the fruit in a food processor, depending on the desired texture.
• Immediately fill the Le Parfait 125 terrines to within 2 cm of the rim, then heat for 40 minutes at 100°C.

A recipe created by the blogger Papa en Cuisine for Le Parfait, during a special baby canning workshop. 

You can find all Papa en Cuisine's recipes on his website: http://papaencuisine.com