Preserves & Pickles
Pumpkin Compote with Pineapple
The pumpkin is first left to soak in citric acid, then the next day it is cooked with sugar, cinnamon, cloves and lemon, and pineapple compote is added at the end. The hot compote is filled into jars and sterilised.
Method
01.
Cut the cleaned and peeled pumpkin into smaller cubes, put them into a large pot, sprinkle with citric acid and pour over 5 litres of water. Leave the pumpkin to soak in a cool place for 12 hours.…
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