A delicious peach compote for the winter with whole peaches.
It's best to make peach compote for the winter using the recipe for a 3-liter jar with the peels on; the drink made with peeled peach will have a slightly different flavor. How can you determine which peels won't turn to shreds when exposed to boiling water? Take fresh peaches and try to peel them without using a knife. If the skin comes off in strips with your fingers, it's best to peel them to ensure a neat appearance in the compote. If the skin is firmly attached, you can leave it on. Peach compote is prized because the fruit appears fresh from the vine. Serve the compote in wide, clear cups, as regular glasses won't hold whole peaches.
For one serving, take one peach and pour it with cold, pale pink compote. A drink made with whole peaches is a complete dessert; it doesn't need any pastries or sweets.
Ingredients for peach compote:
- peaches - 800 g;
- sugar - 270 g;
- water - 2.6 l;
- citric acid - 1 tsp.
The sequence for preparing peach compote
Select beautiful, smooth, and perfectly shaped peaches.
Wash the peaches, being careful not to rub the skin too much. You can hold each peach under running water for a few seconds, turning it over.
Take a dry, sterilized jar with a capacity of 3 liters. Carefully lower the peaches into it.
Add a teaspoon of citric acid.
Pour boiling water into the jar. The liquid should rise just above the shoulder line. Cover the jar with a sterilized lid and let it sit for 10-12 minutes.
Meanwhile, prepare the sugar: weigh it and pour it into a saucepan.
Pour the water from the jar directly into the pan with the sugar. The peach compote will have a beautiful color with delicate nuances.
The syrup is boiled over high heat until the sugar dissolves, this takes no more than two minutes.
The peaches are poured with hot syrup, and the jar is immediately sealed. The jar is placed upside down on the floor and covered with a blanket. The peach compote is left to warm under the blanket until the morning.
The jar is placed in a cool cellar. Compotes made from pitted fruits are only stored for one year.
Before serving, keep the compote in the refrigerator for several hours.
If you need to make something original, and all you have is a jar of compote with whole peaches, you can gel the drink.
Remove the peaches from the jar and arrange them in wide, deep bowls. Heat the compote, add the instant gelatin, and stir. Pour the jelly-like compote into the bowls. Once the liquid has cooled, refrigerate the bowls for 2 hours.