Peach and Apricot Prosecco Conserve

Bit like a jam, with less sugar, whole fruit piece's and a tad syrupy. Great served on porridge, bircher or yoghurt, even on toast if you're adventurist. This conserve if sealed properly will keep in a cool dark place for up to a year.   

800g peaches
400g apricots
1kg sugar
1 lemon
250ml prosecco or cheap sparkling wine

Method:
Slice the peaches and apricots in half and remove the stone, then slice fruit once more into quarters.
Place the peach and apricots in a large bowl and sprinkle over sugar, cover the bowl with cling film and leave to stand over night or 12 hours.
Place fruit in a large heavy base pot with the juice of the lemon and prosecco. Put pot over a medium heat and bring to a simmer. Try to avoid the temptation of stirring the conserve. Once fruit has reached a gentle simmer turn the heat up to high and bring fruit to a boil and cook for 15-20minutes.
Pour conserve into sterilized jars while still hot and firmly seal with lid. Leave to cool and set for 2 days before using.