Peach compote with vanilla and lemon

Name: Peach compote with vanilla and lemon
Ingredients: 500 g firm-fleshed peaches; 2½ tablespoons sugar; 3 drops vanilla extract; 1 teaspoon lemon juice; 250 ml water for the jar; 500 ml water for the lids; 2000 ml water for the pot; 1 800 g jar; 1 new lid

Syrup - Peach compote with vanilla and lemon by Evanghelina B. - Recipia

Peach compote with vanilla and lemon, packed into jars and gently simmered, with tender pieces in syrup. I choose large peaches with firm flesh because I can cut them into neat halves or quarters, and the fruit keeps its shape when you take it out of the jar. Preparation: 20 minutes. Cooking: 24 minutes. Resting: 120 minutes. Total time: 164 minutes. Servings: 4. Approximately 81 kcal and 1 g protein per serving.

Ingredients

500 g firm-fleshed peaches
2½ tablespoons sugar
3 drops vanilla extract
1 teaspoon lemon juice
250 ml water for the jar
500 ml water for the lids
2000 ml water for the pot
1 800 g jar
1 new lid

Preparation

1. Wash the peaches well and rub the fuzz off the skin. Cut them into halves or quarters, depending on their size, and remove the pits. 2. Sterilize the clean, dry jar in the microwave for 2 minutes. I sterilized mine in the microwave. 3. Put the new lids in 500 ml of boiling water for 2 minutes, then carefully take them out. 4. Arrange the peaches in the jar and add the sugar, vanilla extract and lemon juice. Pour in 250 ml of water and close the jar. 5. Shake the jar 3-4 times, until the sugar dissolves. Put a folded towel on the bottom of the pot and set the jar on top. 6. Pour 2000 ml of water into the pot, up to the shoulder of the jar. Boil the compote for 20 minutes from the moment the water boils, then turn off the heat; the syrup should bubble gently inside the jar. 7. Leave the jar in the pot until the water cools, about 120 minutes, then take it out and put it in the pantry.

Notes

Keep the cooled jar in the pantry, and once opened, store it in the refrigerator and use it within 3 days. Serve the cold syrup in a glass, then put the slices on a tart or cake; it’s like regular compote, but the fruit is ready to use as a decoration. Very soft peaches can fall apart when you cut them, so choose firm ones that aren’t too ripe. Cut large ones into quarters, while smaller ones can stay in halves. If the fruit isn’t sweet, add 1 more tablespoon of sugar to the jar. For a stronger flavor, you can use 4 drops of vanilla extract instead of 3.