Apple, pear and quince compote Recipe

1.    Wash, peel, core and cut the fruit into pieces.
2.    Cook the pieces of quince, apple and pear together on medium heat, adding both kinds of sugar until the mixture reaches the desired consistency. Stir frequently.
3.    To make jars of preserves, immediately pour the compote mixture into Le Parfait terrines up to 2 cm from the rim, close and sterilise for 40 minutes at 100°C.
Store the terrines in your cupboards. These jars contain small pieces of fruit, so do not feed to infants under six months of age.

Don’t forget to prepare labels for the jars with the contents and date.