The peaches prepared for the winter entirely differ in great taste and a fine aroma. They have very attractive appearance, at the same time during their preparation it isn't necessary to spend time for office of stones. However at preparation it is desirable to consider several nuances.
Small cunnings of preparation of unpitted peaches
- During the choice of peaches for preservation don't take too overripe as they usually have unimportant taste, and to clean a thin skin from them it is quite problematic. It is necessary to give preference to rather firm fruits which nevertheless look ripe.
- During preservation consider that peeled peaches have the best gustatory qualities, than crude. To remove a thin skin from peaches, it is necessary to inwrap them in fine fabric and to lower for nakotory time (of 30 seconds till a couple of minutes) in a pan with boiled water. Then it is necessary to move peaches to the container with cold water at once. As a result of such actions it will be possible to separate easily a thin skin at peaches. Especially resistant pieces of a thin skin can be separated by means of a sharp knife.
- If the peaches low-trimmed, then a thin skin can and be not deleted, however it is desirable to save fruits with too fleecy thin skin from it.
- It is known that stones of peaches contain hydrocianic acid which at hit in an organism can become the cause of poisoning. However if at preserved food (compote or jam) there are fair amounts of sugar, then poisoning won't be. The fact is that sugar is an antidote for hydrocianic acid. But just in case you don't store the unpitted peaches preserved for the winter slishy long.
Unpitted peaches in wine
Ingredients:
- 1 1/2 kg of peaches;
- 500 g of sugar;
- 300 ml of water;
- 150 ml of white wine;
- 1 tablespoon of fresh juice of a lemon;
- 1/2 h spoon of ground cinnamon;
- 1/4 h spoon of a cracked ginger;
- carnation butonchik.
Preparation step by step:
1. Wash out fruits, lower for a couple of minutes in boiled water, then get and place in cold water. Let's peaches dry and husk. Press carnation butonchik into each peach.
2. In a stewpan pour in water, add granulated sugar and boil mix, pour ground spices and put peeled peaches. Prepare within 10 minutes, then remove from fire and leave to cool down.
3. After several hours merge syrup from fruits. Add white wine and fresh lemon juice. Bring to the boil and you cook almost until ready.
4. Distribute fruits on the warmed-up sterilized banks. Bring a sugar syrup to the boil in a stewpan and still boiling pour on banks. Close banks the sterilized covers, turn and leave before cooling.
Compote from unpitted peaches
Ingredients:
- 1 1/2 kg of peaches;
- 2-2 1/2 l of water;
- 450 g of sugar.
Preparation step by step:
1. Well wash out peaches, lower for 2-3 minutes in boiled water, then - in cold water, after that it is possible to clean easily a thin skin from fruits. Distribute the cleaned fruits on sterile banks, boil 2-2 1/2 l of water and fill in peaches.
2. In 25 minutes drain water in capacity and connect it to granulated sugar before dissolution. Bring mix to the boil, and then again fill in fruits. Close banks sterile covers, turn and cover with a plaid. You hold so until banks with compote completely cool down. You store in the cool dark place.