Core peeled pears and cut into small pieces. Bring to a boil with a quarter l sugar, water, lemon zest and cinnamon. Stew for 20 minutes on low heat in a closed saucepan. Add peeled and halved apricots and cook for ten min until soft. Stir well. Remove cinnamon stick and lemon peel, fill compote on the spot into prepared jars, seal.
(Per jar about 575 calories / 2407 joules) **
Article: 224 of zer.t-net.serve
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