Peaches in syrup Peaches poached in ginger syrup

The peaches in syrup I’m a summer preserves that is prepared at home without difficulty. Just choose the right variety of ripe peaches and follow the few And simple steps in the recipe to secure a supply of greedy, sun-colored fruit that will sweeten your winter.

Ingrediants

  • 1 kg of yellow peaches
  • 1 liter of water
  • 450 g of granulated sugar
  • 1/2 lemon

How to prepare: Peaches in syrup

The peaches in syrup they are one of the most classic summer preserves that can be prepared at home. The recipe is easy and involves a few, simple steps. The only real precaution that we recommend following is to use well cleaned jars, dry And sterilized. Furthermore, after the second sterilization of the full jars, make sure that the vacuum packed. To be clear, by pressing the center of each lid you will not hear the infamous “click-clack”.

If you like the peaches in syrup sweet but firm we advise you to choose quality yellow peaches for your preserve percoca. If you prefer, in the end, a soft fruit, go for the common variety of yellow flesh peaches, more hold already at the start. In any case, choose ripe fruit, intact and firm to the touch.

Once ready you can taste yours peaches in syrup as a dessert, perhaps in a cup with the addition of vanilla ice cream And flaked almonds or again whipped Cream And Amaretti biscuits crumbled.
They are also the perfect ingredient for a cake with panna cotta with yogurt, peaches in syrup and red fruits or for a nectarine and almond donut prepared out of season.

If you like, you can flavor the syrup with a cinnamon stick, some cloves or star anise. And don’t forget that syrup can also be used as a dip for a dessert.

OTHER TASTY RECIPES: Peach jam, Apricots in syrup, Cherries in syrup, Peaches with lemon grass

Easy Execution Preparation Time 15 min Cooking Time 40 min

How to prepare: Peaches in syrup

Preparation Peaches in syrup - Phase 1

Preparation Peaches in syrup - Phase 1

Start preparing the peaches in syrup by washing the fruit and transferring it to a large saucepan with boiling water. Blanch the peaches for 2 minutes, then drain and peel them by gently pulling the skin with your fingers. Cut them in half and pit them. If you do not have large pots, it will be advisable to cut the peaches into quarters.

Preparation Peaches in syrup - Phase 2

Preparation Peaches in syrup - Phase 2

As they are ready, immerse them in a bowl with water and lemon juice, in this way they will not blacken. Meanwhile, bring a saucepan with the liter of water and sugar to the boil. Stir until the latter has melted and bring to a boil. From now on, boil for 5-7 minutes: the syrup should thicken slightly. Turn off and let it cool.

Preparation Peaches in syrup - Phase 3

Preparation Peaches in syrup - Phase 3

Arrange the peaches inside the pre-selected jars, already sterilized, and pour in the syrup reaching 2 cm from the edge. Beat the jars several times on the work surface to release any air bubbles. Close with the airtight caps and place the jars in a saucepan full of water, interspersed with one or more tea towels. Bring the water to a boil and sterilize again for 30 minutes after boiling. Let the brattoli cool completely before removing them; dry them well and place your peaches in syrup in a cool and dry place, away from light.

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