Description
The peach fruit is delicate, delicious, but perishable. A little gape and all the presentation is lost. So: if you have stale (and already begin to deteriorate) a couple of peaches; when the peaches are not too good and tasty; in the end, if you have a lot of peaches and... well, just don't climb anywhere... then this recipe is for you! 15 minutes and a delicious sauce for pancakes, cheesecakes, ice cream, yogurt, or morning toast - ready!
Ingredients
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Peach
3 piece
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Brown sugar
100 g
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Water
50 ml
Cooking
If you don't like the texture of the sauces, the peaches can be cut coarsely and then blend it if you like, to come across small pieces, cut the peaches finely. I cut it into small enough pieces
In a saucepan pour water and add brown sugar. It will give our sauce-jam is a beautiful color, smell and taste
Put the saucepan on the fire and boil, don't stir (!!!) to deep caramel-amber color and thick, until soft but firm ball. Here the main thing - not to burn the caramel, otherwise the sauce will taste bitter. Pan you can shake or tilt slightly in different directions so that the caramel does not burn in the centre of the pan
Pour the sliced peaches. They will hiss, and the caramel will immediately seize and harden. This is normal, as it should be. Cook for another 10 minutes, stirring a bit, peaches let the juice and the caramel will dissolve. If desired, at the end of cooking, add a little lemon juice
Here's the finished peach caramel
Now you can either blend the sauce completely, or to postpone a little apart, and the rest grind in a blender or with a regular tolkushkoy for mashed potatoes. I was making the last option. Then puree the pieces joined. If you plan to store - again, bring to the boil sauce and pour into clean jars, scalded with boiling water. The author argues that this kept the caramel at least a month in the fridge.
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