Recipes: how to cook peaches in syrup whole and in pieces

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The tender flesh of the peach makes it one of the most delicious fruits. In addition, juiciness and a wonderful aroma distinguishes all dishes prepared from tidbits. Among them are compotes, jams and all kinds of desserts. Peaches are most commonly cooked in syrup. The fruit can be served both whole and in the form of cut slices. We offer several recipes, including methods of preservation for the winter. Such a fragrant treat usually becomes a favorite dessert.

Peach preservation in syrup by sterilization

It is possible to preserve the fruits by gentle heat treatment. This cooking option does not require direct cooking of fruit. So, how to close peaches in syrup?

Ingredients:

• 1 kg fresh, firm peaches;
• 0.7 kg of granulated sugar.

Cooking

1. Usually, when preserving, the rough skin of the fruit is removed. Without it, the pulp is much tastier. To do this, immerse whole fruits in boiling water for 2-3 minutes. Notmiss the moment - otherwise the peaches will become soft on top. After taking them out, immediately soak them in cold water for the same amount of time, and then carefully place them in a colander to drain the liquid.
2. If the fruits are small, you can close them entirely, cut large fruits into halves or quarters. Place prepared peaches in jars, sprinkling with sugar. Then pour boiling water, "up to the shoulders" and cover with lids. The same level of water should be in a wide, low saucepan in which the jars will be sterilized.
3. Heat treatment time: 1 liter containers - 15 min., 0.5 l - 10 min. Make sure the water boil is moderate. The sugar will gradually dissolve inside the glassware, resulting in peaches in syrup.
4. After removing the jars from hot water, immediately roll up the lids and, turning over, wrap for 8-10 hours.

Liqueur peaches in syrup

A surprisingly delicious and refined dessert is obtained if strong, alcoholic drinks are used for processing. Place whole or cut into pieces peaches in a three-liter jar and pour good brandy there. Its volume depends on how the peaches are stacked and what size they are. You can fill the fruit halfway and, tightly closing the jar with a lid, periodically turn it over to wrap the pieces. Leave the peaches in a strong solution for two days. Then drain the resulting fruit-cognac juice. Serve the peaches drizzled with sugar syrup and garnished with a sprig of mint.

Dessert "Peaches inOriental Syrup with Sauce

Ingredients:

• 600g pitted peeled peaches;
• 4 tbsp. l. any honey;
• 1 large lemon;
• 1 tbsp l. sugar;
• 1 cup of yogurt;
• 1 tbsp l. almond;
• 1 cup sour cream.

Cooking

Divide each peach into quarters. Melt honey in a saucepan and mix with grated lemon zest and cinnamon. Put pieces of fruit into the resulting mixture and heat under the lid for 5-10 minutes. Toast the almonds in a frying pan until light golden brown and arrange over the peaches. Make a sauce by mixing sour cream, yogurt, sugar and lemon juice, place in a cool place. When serving, pour the milk mixture over the cooled peaches.