Recipes: how to prepare peaches in whole syrup and slices

The tender pulp of the peach makes it, of course,one of the most delicious fruits. In addition, juiciness and a wonderful aroma distinguishes all dishes prepared from tasty morsels. Among them are compotes, jams and all sorts of desserts. Most often, peaches are prepared in syrup. The fruit can be fed as a whole, and in the form of cut lobules. We offer several recipes, including ways of conservation for the winter. Such a delicious treat is usually a favorite dessert.

Preserving of peaches in syrup by sterilization

You can save the fruit in a gentle heat treatment. With this version of the preparation, the direct cooking of the fruit is not required. So, how to close the peaches in syrup?

Composition:

• 1 kg fresh, dense in consistency, peaches;
• 0,7 kg of granulated sugar.

Preparation

1. Usually, during conservation, rough peel is removedfruit. Without it the flesh is much tastier. To do this, immerse the whole fruit in boiling water for 2-3 minutes. Do not miss the moment - otherwise peaches will be soft on top. After taking out, immediately fill them with cold water for the same amount of time, and then gently transfer to a colander to drain the liquid.
2. If the fruits are small, you can cover them whole,Cut large fruits into halves or quarters. Put prepared peaches in jars, pouring sugar. Then fill with boiling water, "on the hanger" and cover with lids. The same level of water should be in a wide low pot, in which the banks will be sterilized.
3. The time of heat treatment: the capacity of 1 liter - 15 minutes., 0.5 liters - 10 minutes. Make sure that the boiling of water is moderate. Sugar will gradually dissolve inside the glassware, and as a result, peaches are obtained in the syrup.
4. After removing the cans of hot water immediately roll them up and turn them over, wrap them for 8-10 hours.

Liqueur peaches in syrup

Surprisingly delicious and exquisite obtaineddessert, if you use strong, alcohol-containing beverages for processing. Whole or cut into pieces of peaches put in a three-liter jar and pour good cognac there too. Its volume depends on how the peaches are laid, and what they are in size. You can fill the fruit with half and tightly cover the jar, periodically turn it to envelop the pieces. Leave the peaches in a strong solution for two days. Then merge the formed fruit and cognac juice. Serve peaches, sprinkling with sugar syrup and decorating with a sprig of mint.

Dessert "Peaches in Oriental syrup" with sauce

Composition:

• 600 g peeled peaches without pits;
• 4 tbsp. l. any honey;
• 1 large lemon;
• 1 tbsp. l. Sahara;
• 1 cup of yogurt;
• 1 tbsp. l. almonds;
• 1 glass of sour cream.

Preparation

Divide each peach into four parts. Honey melt in a saucepan and mix with grated lemon zest and cinnamon. Put into the mixture the pieces of fruit and warm it under the lid for 5-10 minutes. Almond fry in a frying pan until light-golden in color and place on peaches. Make the sauce by mixing sour cream, yogurt, sugar and lemon juice, place in a cool place. When serving on the table, pour the cooled mixture of peaches.