Sweet but not too much, the peaches in syrup are a preserve easy to prepare and perfect to taste the flavor of these fruits all year round
Peaches in syrup they are one of those preserves that everyone sooner or later tries to do: sweet and juicy, they are perfect to eat like this, or as an ingredient for a cake or a spoon dessert. They are easy to prepare, become a fine healthy meal and not too caloric and allow you to taste the good taste of peaches even in winter.
Which peaches to choose?
Choose the right peaches it is fundamental for the success of the preserves. The best are the peaches, with soft and velvety skin and firm and compact flesh. This characteristic means that during cooking they always remain intact and not soggy, as would happen if you were to use another quality of fishing. But if you prefer one softer texture, then use peaches with yellow paste, more keep already raw.
Sterilization of vessels
A very important moment is that of sterilization of glass containers. First, put them in a large pot with boiling water and let them boil for about an hour. Then, take them and fill them with the cut peaches and the sugar syrup. Fill up to 1 cm below the edge, close with the cap and place each jar in a pot with boiling water, wrapped in a cloth, to prevent it from breaking. Boil them for 30 minutes and then let them cool in their water. Check that the vacuum, crushing the cap in the middle: if you feel the classic "Click clack" means that the vacuum has formed correctly.
The classic recipe for peaches in syrup
Take 2 kg of peaches percoche, healthy and without bruises, wash them, peel them and cut them into small pieces, removing the stone. Place the cut peaches in the individual jars that have been previously sterilized and cover them with one syrup that you have prepared by melting 500 g of granulated sugar in 1 l of water on the fire. Pour the syrup up to 1 cm from the edge of the jars and then close it with the sealing caps. Follow the procedure to get the vacuum and then leave each can in a cool, dark place. Peaches in syrup should be left rest for 1 month before consuming them.
A variant with ladyfingers
This is an alternative to the classic recipe for peaches in syrup, with the addition of finger biscuits, for a fresh and elegant dessert, to be prepared in just half an hour. First take 50 g of biscuits, pass them to the mixer with 50 g of fresh coconut made of slats. Add the egg yolk and a tablespoon of rum to the mixture. Stir and set aside. In the meantime, divide 4 peaches, half of them peeled, in half, remove the stone from them and fill them with the sponge filling. Spread the peaches in a baking dish, pour in a few tablespoons of coconut milk and bake at 200 degrees for about 20 minutes. Once cooked, let them cool and then transfer them with their sauce to a serving dish and serve them, if you wish, accompanying them with a ball of cream ice-cream.
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