Peach compote

Peach compote: sweet and fragrant, memories from the garden

Who doesn't remember the summer of childhood, when ripe peaches sweetened our days and made us feel like we were in paradise? Now that we have grown up, we can bring that magic into our pantry by preparing a delicious peach compote. This recipe is not only a wonderful way to preserve garden fruits, but also a way to enjoy the taste of summer throughout the winter.

Preparation time: 20 minutes
Cooking/reheating time: 60 minutes
Total time: 80 minutes
Number of servings: 6 jars of 400 g

Ingredients:
- 1.5 kg peaches (choose firmer peaches to withstand the preservation process)
- 300 g sugar (optional, vanilla sugar for extra flavor)
- 2 liters water (for boiling and for processing)

Necessary utensils:
- A large pot
- A cutting board
- A sharp knife
- Glass jars (washed and sterilized)
- Jar lids
- Newspapers (to line the pot during the processing)

Preparing the peach compote:

1. Selecting the peaches: Start by choosing well-ripened peaches, but not overly soft. The peaches should have a firm texture so they do not break down during preservation. It is essential to choose quality fruits, as the compote will reflect their aroma and taste.

2. Washing and peeling the peaches: Wash the peaches thoroughly under cold running water to remove impurities and fuzz from the skin. This is an essential step to ensure that the compote remains clean and delicious.

3. Boiling the peaches: Fill a large pot halfway with water and bring it to a boil. Once the water starts boiling, add the peaches and let them boil for 1 minute. This step will facilitate the removal of the skin.

4. Removing the skin: Use a spatula to remove the peaches from the water and immediately place them in a bowl of cold water. Once they have cooled, it is much easier to remove the skin. You can use a sharp knife to assist in this process.

5. Preparing the jars: While you peel the peaches, prepare the jars. Wash them well and sterilize them in the oven; a temperature of 120°C for 15-20 minutes is sufficient. This step will ensure that there are no bacteria that could affect the compote.

6. Filling the jars: You can leave the peaches whole or cut them in half, removing the pit. Fill the jars with peaches up to 3/4 of their capacity. Add 3 tablespoons of sugar (or vanilla sugar if you want an aromatic taste) to each jar. This sugar will help with preservation and will add sweetness to the compote.

7. Processing the compote: Prepare a large pot and line it with newspapers to protect the jars from shocks. Place the jars in the pot, ensuring they do not touch each other. Fill the pot with water, leaving a little space above the jars. Turn on the heat and once the water starts boiling, let them process for 30 minutes.

8. Cooling and storing: Turn off the heat and let the jars cool in the water. The next day, repeat the processing, topping up with water if necessary. Once they have completely cooled, store them in the pantry.

Useful tips:
- Peaches can be replaced with other fruits, such as apricots or plums, to diversify your compotes.
- Add a few mint leaves or vanilla to the jars for an exotic flavor.
- Serve the compote with natural yogurt or over pancakes for a delicious dessert.

Nutritional information (per serving - 100 ml):
- Calories: 70
- Fat: 0 g
- Carbohydrates: 17 g
- Protein: 0 g
- Fiber: 1 g

Frequently asked questions:
1. Can I use frozen peaches? Yes, but the texture will be different after thawing.
2. What can I do if I have leftover peaches? You can turn them into jam or add them to smoothies.
3. Can the compote be stored longer? Make sure the jars are well sealed and kept in a cool, dark place.

This peach compote is not just a recipe, but a true journey into childhood memories. Sipping a glass of compote in the middle of winter, you will feel summer returning to your heart. So, grab some peaches and start preparing this delight that will fill your pantry with aromas and nostalgia!