Peach compote

Name: Peach compote
Ingredients: 4 peaches; 1000 ml water for blanching; 600 ml water for the syrup; 8 tablespoons sugar; 3000 ml water for boiling the jars

Syrup - Peach compote by Angela B. - Recipia

Peach compote for winter puts pieces of fruit in a simple syrup of sugar and water, with the flavor of ripe peaches. Serve it as it is or use the fruit in cakes, and pour the syrup over rice pudding. I prefer it to fresh peaches, but I choose ripe fruit without blemishes. Prep: 20 minutes. Cook: 31 minutes. Rest: 120 minutes. Total time: 171 minutes. Serves: 4. About 150 kcal and 1 g protein per serving.

Ingredients

4 peaches
1000 ml water for blanching
600 ml water for the syrup
8 tablespoons sugar
3000 ml water for boiling the jars

Preparation

1. Wash the peaches and the 400 g jars, then dry the jars. If you want to peel the peaches, blanch them for 10 seconds in 1000 ml boiling water, until the skins come away easily. 2. Cut the peaches in halves or quarters and remove the pits. Put one peach in each jar, filling it about two-thirds full with fruit. 3. Boil 600 ml water with 8 tablespoons sugar for about 5 minutes, until the syrup comes to a boil, then turn off the heat. 4. Set the jars on a metal tray and pour the hot syrup over the fruit until it is covered. Close the jars with their lids. 5. Put a clean towel on the bottom of a large pot and set the jars inside. Pour in 3000 ml water, about two-thirds of the way up the pot, cover and bring to a boil. Lower the heat and simmer for 25 minutes, until the water is gently bubbling. 6. Leave the jars to cool in the pot for 120 minutes, then take them out, wipe them dry and label them.

Notes

I keep sealed jars in a cool, dark pantry; once opened, I store the compote in the refrigerator. I serve it with semolina pudding; the peaches in syrup are a little like the pieces in fruit salad, only larger. Choose ripe fruit without blemishes that still feels firm when pressed, so it does not fall apart when you cut it. If they are very large, quarters fit more easily into a 400 g jar than halves. For an 800 g jar, double the proportions: 300 ml water and 4 tablespoons sugar. If a lid has not pulled down after cooling, keep the jar in the refrigerator and use it first.