There is a set of classical recipes of preparations for the winter. Strawberry compotes, currant jam, apple jams become boring over time. There is a wish for something more exotic. Tinned nectarines – a sure bet. This dessert will be pleasant to all!
Than the nectarine is useful
Nectarine – a mysterious fruit. Some consider it independent fruit. Others are convinced that it is the modified kind of a peach, or the relative of an apricot. But all meet in one is very valuable fruit. The vitamins which are contained in it well influence a human body. The nectarine is especially useful to children, pregnant women and people of old age.
Advantages of a nectarine
- helps to improve a condition of integuments;
- maintains visual acuity;
- strengthens immunity;
- is antioxidant;
- prevents development of oncological diseases;
- improves nervous system;
- revitalizes a cartilaginous tissue;
- prevents developing of thromboses;
- increases resistance to stress.
Contains in a nectarine:
- calcium,
- magnesium,
- phosphorus,
It is important that the nectarine doesn't lose more than a half of useful qualities even after heat treatment. It does it by even more valuable product.
Conservation of a nectarine
Nectarines in own juice turn out even more tasty, than fresh fruits. Delicacy is stored the whole winter. After opening banks the appetizing aroma is carried on all apartment.
Preparation ingredients
- 550 g of nectarines;
- 350 g of granulated sugar;
- 1 l. waters.
Also banks with covers and capacity will be necessary for cooking of fruit.
Instruction of preparation
- To carefully wash out fruits.
- Cut nectarines in half, remove stones.
- Lay fruit in a big pan, or a metal basin. Fill up them with granulated sugar. Leave for 1 hour at the room temperature.
- Fill in nectarines with cold water. Heat future delicacy on slow fire to the first bubbles of boiling. At the same time it is impossible to mix fruits. It is possible to move only carefully them from a capacity bottom on a surface, using a wooden scapula.
- To thoroughly sterilize banks and covers.
- When nectarines cool down them again it is necessary to bring to the first bubbles of boiling.
- Spread out fruits on banks, fill in them with syrup.
- Put the rolled-up cups covers down, wrap up with a blanket. Leave preparations in such situation for 24 hours.
Tinned nectarines can be used as a stuffing of pies, decoration of cakes, a jelly component if, of course, the confectioner doesn't eat the delicate fruits at once.
Tinned nectarines will be ready in 1 month. During this time they will become impregnated with syrup, will become gentle, fragrant, at the same time won't get out of a habitual shape.
Pay attention! If there is a wish to achieve more refined taste it is possible to put one leaf of fresh mint which is previously processed by boiled water in bank. Such option of preparation will have light, mint aftertaste with almost inaudible slightly bitter taste.