Peach compote

Description

Reliable way to preserve the taste of summer to the cold winter days.

Ingredients

Peach

3 kg
Water

1 l
Sugar

600 g

Cooking

Fruits for canning should be ripe, but not overripe, fragrant, with a dense flesh and a uniformly colored. Easy neutralist can be compensated by increasing the amount of sugar to 670-700g.

To remove the peel, place the fruit in boiling water for 3-4 minutes. In principle, you can remove the skin and using a knife, but then the compote turbid.

Of boiling water put the peaches in cold water, let cool. After that, the skins can be easily removed.

It is seen that in this way the peeled peaches retain an appetizing color and texture.

Peeled peaches cut into 4 pieces, remove seeds and spread on banks (if the fruit is "get crushed", then "barrels" be sure to cut). In the tradition of our family to fill the jar no more than halfway.

To prepare the syrup, in 1 liter of water, add 600g (670-700 g for not ripe fruit) and sugar, stirring thoroughly, bring to a boil. Pour the resulting syrup on the banks. Depending on the amount and fullness of the jars, syrup can last for 5-8 servings.