This is the Canbassador Season and all our praises go out to Sweet Preservation and the Washington Fruit Commission for sending us their bounty to create new recipes with. Enough of the chit chat let us start this deliciousness.
Set your oven for 350 degrees
8 cups of chopped nectarines
1 cup of dark brown sugar ( yes you can use light brown sugar in a pinch)
1 cup of Brandy
1 cup of golden raisins
1/4 cup fresh lemon juice
1 oven roasting pan
Start you project by having all your stuff ready to go. The water bath the clean jars lids, etc.
Next I add my golden raisins and brandy into a small pot and simmer on a very low heat.
This puff's those little golden raisin into drunken delicious state of raisin. Keep an eye on them you do not want to loose any liquid just keep warm for about 10 minutes then let them sit till it is time to add them to the nectarines.
Now get your nectarines ready. No need to peel them the peel from the nectarines dissipates when roasted. Clean and chop the nectarines until you have 8 cups of chopped nectarines. Have the bowl you are going to put your chopped nectarines in coated with the lemon juice you will be using it will keep the nectarines color.
Now we need to gather all our ingredients together so they can party in the oven.
|Brandy Roasted Golden Raisins|
Place the brandy soaked raisins into the bottom of your roasting pan. Once they are arranged which is unnecessary since we will be doin' a bit a mixin'.
Now on top of that add you nectarines and brown sugar on top of that.Squeeze any remaining lemon you may have. Toss your ingredients just until they are coated evenly.
|First 30 minutes|
Pop the pan into the oven for 30 minutes. Check the compote after the first 30 minutes. Turn all the ingredients to insure nothing is sticking.
You can take this time to smush you compote to a smaller size if you did not chop the nectarines prior to this step.
Notice in the pictures how the compote took on more liquid once I did a bit of stirring and smushing.
You can cook it for an additional 20 minutes. I added 20 more minutes to get a more roasted taste. This was better than I could have ever imagined.
Now on to our last step. Prior to taking the compote out of the oven have your jar's ready. I choose half pint decorative jar's. It just seemed small amounts as gift's in cute fruit jar's just fit.
Look how beautiful this combination looks. It is rich and thick. The taste is magnificent. Have your jars ready. Take the nectarine compote out of the oven. Give your compote a good stir to incorporate and even out all those delicious flavors.
Now gently fill each jar till it is one fourth an inch from the top. Wipe the rim of your jar's clean and seal. Give your jar a 13 minutes water-bath.
Remove the jars when the water bath is done. Place them on a cloth covered counter and let them cool at least 2 hours. Once cooled remove the twist portion of the top and clean again label and store in a cool dry place for up to one year.
I hope you try this one it is a winner!
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.