Delicious and unusual dishes from peach
Are there many people who can confidently say that they absolutely do not like peaches? It seems to us that such unique personalities are units, the main mass is those who, as soon as the season begins, run after the first kilogram of juicy and incredibly tasty natural delicacy. What is surprising, we love them not only for the bright taste, but also for the variety of dishes, which of them is quite easy to prepare.
The result is always positive, because the delicate specific taste of this fruit will easily embellish any culinary creation. In addition, peaches can always be prepared for the winter, so that you can prepare something interesting with their help, in fact, at any time of the year.
What is simple and, most importantly, tasty cooked peach? In fact, the sea options! Someone prefers to prepare various desserts from ripe and delicate fruits, because they are perfectly combined with ice cream or pastries, resulting in very tasty and airy pies, rolls and even cakes.
Peaches are perfect for light meringues, and also perfectly harmonize with various chocolate or berry sauces. Those who are extremely important useful properties of this product, try to stock up on them for future use, so they cook different interpretations of jam, jam or compote, a special delicacy is marinated peaches cooked in its own juice.
Such food will always decorate your table, both in sunny summer and in cold winter, the main thing is to properly conduct the preservation procedure so that the valuable product does not spoil. Such an active love for this fruit is fully justified, because peaches are not only very tasty, but also useful: they contain a record number of vitamins, iron, potassium and calcium, being an excellent antidepressant and an immune stimulant.
In addition, peaches are attributed to diet products, because in one fruit does not contain more than 50 calories, which makes it possible to use them on various diets for weight loss.
In order for the jam to turn out transparent and fragrant, it is important to carefully select ripe and rather hard fruits so that during long cooking they do not turn into porridge.Unripe fruit is also better not to use, because in this case, the jam can turn out without a special peach flavor and taste. So what do we need?
- peaches - 1 kg;
- lemon juice - 2 tbsp. spoons;
- sugar - 1 kg;
- water - 200 ml.
Peaches are washed under water, cut into halves and freed from the stone, then cut into small pieces. Boil syrup out of sugar and water in a small saucepan, wait until the sugar is completely dissolved, and turn off the heat, set the saucepan aside and let the syrup cool to room temperature. Now you can add lemon juice to the syrup - it will significantly improve the rather unpleasant taste of the peach, and also prevent the fruit and sugar from crystallizing.
While the syrup is boiling and cooling down a bit, the sliced peach pieces will fade a little, which will help them to remain whole when cooked. When the syrup has cooled to a slightly warm state, we shift the peaches into it and leave for a day, not forgetting to occasionally stir the future jam for its uniform soaking.
On the next day, peaches in syrup should be brought to a boil, then turn off the stove and leave it for another day.It is enough to cover the pot with a fine gauze from dust, and stir it occasionally during the day.
The next day, we bring the jam to a boil again, after which we set the fire to minimum and continue boiling it for another 7-10 minutes; about 200 ml of liquid should evaporate (do not forget to stir it constantly). Next, put the jam on the jars and close the lid.
Recipe for peach compote for the winter
To make a fragrant compote you will need:
- segments of peaches - 400 g;
- sugar - 300 g.
The calculation is carried out on a 2-liter jar, if you are going to close the jar with a smaller volume, then the number of ingredients will naturally decrease. So, the banks are carefully carefully mine, and we cover the lids with boiling water.
Peaches also need to be washed and cut into small slices. Then we lay out our fruit in cans (it should occupy about a third of the container), then pour them with boiling water and cover them with lids, leave for 60 minutes.
After the time has elapsed, all the water from the cans should be drained into a saucepan, put sugar into peaches, and put the resulting syrup in a saucepan on the fire and bring it to a boil.After removing it from the heat and pour the compote cans with peach.
The resulting hot kompotik close sterilized lid and roll. After that, the banks need to be turned from the top down and put in a warm place prepared for two days, it is important that they cool down completely. After that, the finished delicacy can be removed to the pantry in anticipation of the winter season.
Meat sauce recipe
The main advantages of this sauce - it is absolutely natural, and, therefore, even useful, in contrast to the purchased advertised counterparts. In addition, it can easily be prepared for future use, the result is very tasty and fragrant, which perfectly complements the taste of any meat. So, we will need:
- peaches - 700 g;
- apple cider vinegar - 60 ml (dry white wine can be used instead of half vinegar);
- sugar - 1 cup;
- Dijon mustard - 40 g;
- mustard powder - 1.5 tbsp. spoons;
- mustard seed - 1 tbsp. a spoon;
- salt - 1 tsp;
- water - 0.5 cups.
Wash peaches, peel and cut into small pieces. After mixing all the other spices and ingredients in a saucepan, set on fire and wait for it to boil.Immediately after that, we begin to stir, so that the sugar is completely dissolved.
We are convinced that all the grains have dissolved, after which we spread the peaches into the pan, continue to simmer over medium heat. It is important to wait until they become soft - about 20 minutes should pass.
Next, with mashed potatoes, we soften all the cooked mass, for simplicity, you can use a blender, though without too much zeal for small pieces of peaches to be felt. Then we continue to extinguish about 20 minutes, it is important to achieve thickening of the mass. After the ready sauce is poured into ready-made jars, which are sterilized for about 15 minutes in boiling water, we close.
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