Peach compote for harvesting for the winter cook for 30 minutes .
How to cook peach compote
Proportions of peach compote
Peaches – half a kilo
Water – 1 liter
Sugar – 300 grams
How to cook peach compote
Select ripe, juicy peaches for compote. Wash the peaches, peel with a brush, remove the pits.
Prepare syrup: pour water into a saucepan, put sugar, cook for 5 minutes after boiling, stirring and removing foam. Put the peeled peaches into syrup, cook for 5 minutes after boiling again. Remove peach skins. Put the peaches in a jar, pour over the slightly cooled syrup and cover with a lid.
Put a towel on the bottom of a wide and deep pan, put a jar of peaches, pour hot water over the pan and put on fire. Pasteurize the compote for 20 minutes, roll up, cool and put away for storage.
Tasty Facts
1. Calorie content of peach compote – 78 kcal / 100 grams.
2. Peach compote can be prepared in two ways – mashed peaches or put fruit halves in a jar, filling with syrup.
3. Pitted peach compote is fragrant and has a tart taste due to the pit. In the case of cooking peach compote with pits, the compote should be drunk in the first year, since during long-term storage, the pits from the fruit begin to release toxic substances that can cause poisoning.
4. Ready compote is concentrated , so when using it, it is better to dilute it with boiled water.
5. Roughness of peachescan be easily removed if you add a little baking soda to a basin or bowl of water, stir until the soda dissolves and leave for 5 minutes. After the set time, rinse the peaches in a basin, remove and rinse under running water.