Today I opened the last jar of peaches that I made last summer ... luckily soon we can buy peaches and eat them fresh! My intention was to publish this recipe in the summer but today I opened the last jar, and I changed my mind! You can write down the recipe and prepare them in the summer ... you'll have all winter!
get up one morning when outside is cold and wet and unable to eat a peach is a golden and fragrant feeling too good! Will I love peaches ...
This recipe is quick and are very good, I was beginning titubitante but when I opened the first jar to October I changed my mind: peaches remained very compact and firm, and the syrup with sugar, lemon and vanilla adds a very delicate and particular.
are very good but they become so good with a scoop of vanilla ice cream or mozzarella.
Ingredients for 4 / 5 bottles of 500 ml:
16 large peaches 1 lemon
500 g of sugar 2 sticks of vanilla grass, lemon verbena
Wash peaches. Put on a pan with water and juice and lemon rind to boil. When the water boils dip peaches and cook a minute since the boil again. Drain and place in a bowl with cold water. Peel them, cut them in half and remove the core. In a saucepan put 2 liters of water with sugar and let it melt slowly. Let boil for about ten minutes.
sugar in the original recipe had a pound for 2 gallons of water, I halved the dose, to see if you prefer more or less sweet syrup. Break the vanilla pod in half and place one piece in each jar. Put the peaches in jars with a few leaves of lemon verbena herb and cover with syrup.
Close the jars and boil in water for 15 minutes. Dry them and store in a cool, dark place for 1 month before opening. Yes keep for about a year.
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