Peeled peaches in syrup

Name: Peeled peaches in syrup
Ingredients: 9 peaches; 9 tablespoons sugar; 1200 ml water for the jars; 4800 ml water for the pot

Syrup - Peeled peaches in syrup by Adelina C. - Recipia

Peeled peaches in syrup have tender slices and a sweet syrup, packed in 740 ml jars. The syrup stays clear, and each jar holds about three peaches, enough to stand out among the slices. I choose freestone peaches because the flesh cuts cleanly. Prep: 20 minutes. Cook: 25 minutes. Rest: 2 hours. Total time: 2 hours and 45 minutes. Servings: 3. About 310 kcal and 4 g protein per serving.

Ingredients

9 peaches
9 tablespoons sugar
1200 ml water for the jars
4800 ml water for the pot

Preparation

1. Wash the 3 jars of 740 ml and sterilize them in boiling water for 10 minutes. 2. Wash and peel the 9 peaches, then cut them into pieces. Put about 3 peaches in each jar and add 3 tablespoons of sugar to each. 3. Pour about 1200 ml of water into the jars, until the slices are covered. Seal the jars with lids. 4. Place the jars in a pot and pour 4800 ml of water around them, up to the level of the lids. Bring the water to a boil, then boil the jars for 15 minutes. 5. Cover the pot and leave the jars in the water until completely cool, about 2 hours.

Notes

Serve the slices with semolina pudding and pour a little syrup over the top. Choose ripe but still firm peaches; very soft ones get crushed when you cut them, while hard ones have less flavor. Freestone peaches are easier to peel and portion. Start making the compote a few hours before the meal, because the jars need to cool in the pot. Once opened, keep the jar in the fridge and use it within 3 days.