The gentle flesh of the peach makes it, of course, one of the most delicious fruits. In addition, juiciness and wonderful aroma distinguishes all dishes prepared from tidbits. Among them are stewed fruit, preserves and all kinds of desserts. Most often cooked peaches in syrup. Fruit can be served as a whole, or in the form of cut slices. We offer several recipes, including preservation methods for the winter. Such a fragrant treat usually becomes a favorite dessert.
Preservation of peaches in syrup by sterilization
You can save the fruits by gentle heat treatment. With this cooking option, direct cooking of the fruit is not required. So how to close peaches in syrup?
Structure:
- 1 kg of fresh, dense, peaches;
- 0.7 kg of granulated sugar.
Cooking
- Usually, the rough skin of the fruit is removed during preservation. Without it, the pulp is much tastier. To do this, immerse whole fruits in boiling water for 2-3 minutes. Do not miss the moment - otherwise peaches will become soft on top. After removing, immediately fill them with cold water for the same amount of time, and then carefully transfer them to a colander to drain the liquid.
- If the fruits are small, you can cover them whole, cut large fruits into halves or quarters. Put prepared peaches in jars, sprinkling with sugar. Then pour boiling water, “on the shoulders” and cover with lids. The same water level should be in a wide low pan, in which the banks will be sterilized.
- Heat treatment time: 1 liter capacity - 15 minutes; 0.5 liter - 10 minutes. Keep the boiling water moderate. Sugar gradually dissolves inside the glassware, resulting in peaches in syrup.
- After removing the cans from hot water, immediately roll up the lids and, turning it over, wrap it for 8-10 hours.
Peaches in syrup
Surprisingly delicious and refined dessert is obtained if you use strong, alcohol-containing drinks for processing. Place whole or chopped peaches in a three-liter jar and pour good cognac there. Its volume depends on how the peaches are stacked and what size they are. You can fill the fruits in half and, tightly closing the lid of the jar, periodically turn it over to envelop the pieces. Leave the peaches in a strong solution for two days. Then drain the resulting fruit and brandy juice. Serve peaches by pouring sugar syrup and garnishing with a sprig of mint.
Dessert "Peaches in a syrup in an oriental" with sauce
Structure:
- 600 g peeled seedless peaches;
- 4 tbsp. l any honey;
- 1 large lemon;
- 1 tbsp. l Sahara;
- 1 cup of yogurt;
- 1 tbsp. l almonds;
- 1 cup sour cream.
Cooking
Divide each peach into four parts. Melt the honey in a saucepan and mix with grated lemon peel and cinnamon. Put slices of fruit in the mixture and warm under a lid for 5-10 minutes. Fry the almonds in a pan until light golden color and put on peaches. Make the sauce by mixing sour cream, yogurt, sugar and lemon juice, place in a cool place. When serving, pour the cooled peaches with the milk mixture.