Whole peaches harvested for the winter have excellent taste and delicate aroma. They have a very attractive appearance, while during their preparation you do not have to spend time separating the seeds. However, when cooking, it is advisable to take into account several nuances.
Little tricks of cooking peaches with a bone
- When choosing peaches for preservation, do not take too ripe, as they usually have an unimportant taste, and peeling them can be quite problematic. Preference should be given to relatively hard fruits, which nevertheless look ripe.
- When preserving, keep in mind that peeled peaches taste better than unpeeled peaches. To remove the skin from peaches, you need to wrap them in a thin cloth and lower them for some time (from 30 seconds to a couple of minutes) in a saucepan with boiling water. Then immediately transfer the peaches to a container of cold water. As a result of such actions, it will be possible to easily separate the skin from the peaches. Particularly stubborn pieces of skin can be removed with a sharp knife.
- If the peaches are poorly pubescent, then the skin may not be removed, however, it is advisable to get rid of the fruit with too fleecy skin.
- As you know, peach pits contain hydrocyanic acid, which, if ingested, can cause poisoning. However, if there is a fair amount of sugar in a canned product (compote or jam), then there will be no poisoning. The fact is that sugar is an antidote to hydrocyanic acid. But just in case, do not store pitted peaches for the winter too long.
Peaches with pits in wine
Ingredients:
- 1 1/2 kg peaches;
- 500 g sugar;
- 300 ml of water;
- 150 ml of white wine;
- 1 tbsp. a spoonful of freshly squeezed lemon juice;
- 1/2 teaspoon ground cinnamon;
- 1/4 teaspoon ground ginger;
- clove buds.
Cooking step by step:
1. Rinse the fruits, put them in boiling water for a couple of minutes, then take them out and place them in cold water. Let the peaches dry and peel them off. Press clove buds into each peach.
2. Pour water into a saucepan, add granulated sugar and boil the mixture, add ground spices and put peeled peaches. Cook for 10 minutes, then remove from heat and leave to cool.
3. After a few hours, drain the syrup from the fruit. Add white wine and freshly squeezed lemon juice. Bring to a boil and cook until almost done.
4. Distribute the fruits in the heated sterilized jars. Bring the sugar syrup to a boil in a saucepan and pour over the jars while still boiling. Close the jars with sterilized lids, turn over and leave to cool.
Peach compote with pits
Ingredients:
- 1 1/2 kg peaches;
- 2-2 1/2 l of water;
- 450 g of sugar.
Cooking step by step:
1. Rinse the peaches well, immerse them in boiling water for 2-3 minutes, then in cold water, after which you can easily peel the peels from the fruits. Distribute the peeled fruits in sterile jars, boil 2-2 1/2 liters of water and pour in the peaches.
2. After 25 minutes, drain the water into a container and combine it with granulated sugar until dissolved. Bring the mixture to a boil and then pour over the fruit again. Close the jars with sterile lids, turn over and cover with a blanket. Keep so until the jars of compote are completely cool. Store in a cool, dark place.
