Feijoa and apple compote

Description

We don't often make compote from exotic fruits. To avoid spoiling them, I suggest a tried-and-true compote recipe. You can drink it right away (after it cools down) or seal it for winter storage. I recommend adding some sea buckthorn berries to enhance the flavor, making it even richer and more aromatic.

Instructions

1. 1

   Step 1

   First, thoroughly wash the feijoa, sea buckthorn, and apples.

2. 2

   Step 2

   Slice the feijoa into wedges and the apples into thin slices.

3. 3

   Step 3

   Place all the fruits in a saucepan, pour in water, and put on the heat.

4. 4

   Step 4

   Immediately after boiling begins, add the granulated sugar, cook for another 10 minutes, then add half a teaspoon of citric acid and remove from heat.

5. 5

   Step 5

   Cover the compote with a lid, let it steep for about 2 hours, then pour into jars and seal, or chill and serve.