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, or 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.

Preservation of peaches in syrup by sterilization

You can save the fruit in a gentle heat treatment. With this variant of cooking, no direct cooking of fruit is required. So, how to close peaches in syrup?

Composition:

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

Preparation

1. Usually, when preserving, remove the rough skin of the fruit. 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 pour boiling water, "on the hangers" and cover with covers. 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 water is moderate. Sugar will gradually dissolve inside the glassware, and as a result, peaches are obtained in the syrup.
4. After removing the jars from hot water, immediately roll them up and turn them over, wrap them for 8-10 hours.

Liqueur peaches in syrup

Surprisingly delicious and exquisite dessert is obtained 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 pour the fruit half and, tightly closing the lid 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, watering 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 melted in a saucepan and mix with grated lemon peel and cinnamon. Put the pieces of fruit in the resulting mixture 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, pour the cooled mixture of peaches on the milk mixture.