Plum and Carrot Compote

For the plum-ringlion compote, wash, pit and quarter the fruit. Layer tightly in glasses.

Boil wine with water and rock candy until sugar is dissolved. Add the liqueur and pour over the fruit.

Add a pinch of preserving agent per jar. Close the jars and place them in a frying pan filled with water to a height of 2 cm.

Sterilize the plum and shallot compote in the oven (150° Celsius, gas mark 1) for half an hour (the process begins when the liquid in the jar starts to bubble, this can take up to an hour).

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