Cook the compote of peaches

Compote of peaches is a fragrant and very tasty drink, which even the most unskillful chef can cook. This compote can be drunk just like that, and you can serve such a drink as an exquisite dessert.

To make a delicious compote, you need a half kilogram of sweet ripe peaches, a liter of water and sugar. The amount of sand is determined by taste. Those who do not like sweet drinks, can take half a glass, and sweet tooth is recommended to increase the rate, putting, for example, three quarters of a glass of sugar.

For cooking compote you need to choose only healthy fruits that do not have traces of bumps and other stains. Peaches are washed, cut through the hollow into two halves and extracted from them bones. Do you peel peaches from peaches? Usually this is not advised, since the skin itself goes away in the process of cooking fruits.

We start to prepare compote from peaches. Put the fruit in the enamel pot, pour in the sugar and pour in the water. We are waiting for the compote to boil, and then greatly reduce the heat, so that the liquid is only slightly "flipped". Cook the compote in this mode for about five minutes, and then remove from the plate and leave until completely cooled. During this time the compote of peaches is infused and will acquire a characteristic aroma and taste. In this dessert, not only the liquid is delicious, but also the fruits themselves, which retain their form, but become somewhat softer than fresh ones.

Of course, today it is not a problem to buy peaches in winter, only that their cost will be quite high. Therefore, many housewives prefer to make billets, closing the compote of peaches for the winter.

Preparation of this type of canned food is not particularly difficult, but requires compliance with certain rules.

First, peaches that go to the workpiece must be the same size, have the right shape and smooth surface, without defects. Secondly, the fruits should not be soft and overripe, from such raw materials the delicious compote will not work.

For canning compote at home, it is better to choose varieties of peaches, in which the stone is easily separated. As for the peel, there are different opinions on the need for its removal. However, the most transparent and beautiful-looking compote of peaches can be obtained if the peel is still removed.

You can remove the skin from fruits in two ways. You can simply clean it with a knife, but in this case the appearance of the compote will suffer, since the surface of the peaches will be nonsmooth and rugged. It is much easier to remove peel if you pre-pour the fruit with boiling water. After this treatment, the skin is removed very easily even with your fingers.

And if the peel is decided not to take off, each peach must be wiped with a woolen cloth to remove the available fluff.

Prepared halves of peaches (pitted) are placed in cleanly washed jars. In order to get as much fruit as possible into the container, it is necessary to put them with the convex side up. Then the jars are filled with hot, but not boiling syrup, not adding up to the edge of the neck about two centimeters.

Sugar syrup for the preparation of this compote is prepared with a concentration of 35-40%, that is, a liter of water requires 600-670 grams of sugar. If this proportion is observed, we will get 1300-1400 grams of syrup. This amount is enough to fill about five liters of jars filled with peaches.

So that our stock can be stored for a long time, the fruit cans in the syrup must be sent for sterilization. Since boiling water, liter cans should be kept in boiling water for 20 minutes. Then they are alternately removed from the sterilizer, immediately rolled up and placed upside down. It is not necessary to wrap a peach compote in a blanket, let the banks cool in the air.

A compote of peaches, which is preserved according to all rules, can be stored for a year at room temperature.