Second time making compote but first time using cast iron to do it.
I opted for enameled over seasoned due the lemon juice added. I knew it would take a while to reduce and didn’t want the extra acid to break down seasoning on my other pans.
It worked well and tasted good. Less sweet and more tart than store bought preserves.
Used it on toast, pancakes and made some tarts in the oven.
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