We will need these ingredients:
• 300 ml of water
• 225 g of finely crystalline sugar
• 10 boxes of cardamom (remove seeds and crush)
• 450 g ripe peaches without dents
• 150 ml brandy
Utensil:
• Bank for conservation (sterilize)
Cooking method:
1 Pour water into a saucepan. Pour half the sugar, put pounded cardamom. Heat the syrup over low heat, stirring until sugar is dissolved. Cut the peaches in half, remove seeds.
2 With a slotted spoon, immerse halves of peaches in boiling water and boil for 15 seconds. Put the fruit in a bowl of cold water.
3 Allow to drain the peaches and remove with a sharp knife to peel them. Pinned halves of peaches with a fork, to better soaked in syrup.
4 Bring the syrup to a boil over low heat, dip the peaches and cook for 5 minutes, until vegetables are tender. Put fruit in a colander, let it sit for 10-15 minutes. Dripped-off with peach juice can be added to the syrup.
5 Stir in remaining sugar syrup and dissolve over low heat. Boil the syrup and boiled down to 110 ° C on a sugar thermometer, cool. Measure out 150 ml, pour in brandy syrup. Fill sterilized jars tightly halves of peaches, pour cognac syrup, roll up and store. Use fruit not before 2 months.
About the dish:
Yield: 450 g
Preparation time: 20 minutes
Preparation time: 10 minutes
cooling time: 30 minutes
Fresh fruits, canned in a spicy alcoholic syrup, serve as a separate dessert or with crispy biscuits or meringue or soft sponge cakes. We’ll show you how to preserve peaches, but with equal success, you can use other fruits. Gpavnoe — find a suitable beverage, such as calvados to pears or cherries in kirsch.
Council:
To sterilize jars for preservation, wash them thoroughly in hot soapy water, rinse and leave to dry. When the product is ready for conservation, put the banks in a heated oven to medium temperature on the shelf or the grill so that the containers do not touch each other. Warm up for 15 minutes. Remove, fill and close tightly.
