Tip 1: What to Cook from Peaches
Tip 1: What to Cook from Peaches
The bright sunny peach has many admirers, which is not surprising, because this fruit has not only a wonderful taste, but also a lot of useful properties, besides, it produces beautiful desserts.
You will need
- Jam from peaches:
- - 1 kg of peaches;
- - 700 g of granulated sugar;
- - 1 lemon;
- A pinch of cinnamon.
- Peach with peaches:
- - 500 g of puff pastry;
- - 4 ripe peaches;
- - 1 tbsp. butter;
- - 2 tablespoons brown sugar;
- - 0.5 tsp. ground cinnamon;
- - 200 g of cream;
- - 2 tablespoons Of powdered sugar.
- Compote of peaches:
- - 6 large peaches;
- - 1 tbsp. granulated sugar;
- - 2.5 liters of water;
- - 2 cups of lemon.
- Smoothies made from peach:
- - 1 peach;
- - 1 banana;
- - 150 grams of yogurt.
Instructions
1
Jam from peaches Wash peaches, cut intohalves and remove from them bones. Now cut the fruit into thin slices and place in the enameled basin. Fill the peaches with sugar, cover the pelvis with a towel and leave the fruit to infuse for 10 hours.
2
Put the juice of peaches on a fire, pour inin them juice of one lemon, add cinnamon and stir. Cook the jam over low heat for an hour, then pour over sterilized jars and roll under the tin lids. Keep the peach jam in a dark, cool place.
3
Pie with peaches Roll the dough out andPut in a mold or a baking tray with bumps, you need to make the edge of the dough lightly for them to step in. Peaches wash and cut into thin slices, then evenly place them on the dough.
4
Melt the butter on a water bath,add cinnamon and sugar to it, stir well. With the resulting mixture, grease the peaches, now dough from the sides carefully bend, so that they cover the product on the sides.
5
Arrange peach pie in a preheated oven to 200oC and bake for 15-20 minutes. While the cake is cooked, whip cream with powdered sugar in a firm cream, serve with it ready-made pastries.
6
Peach compote Peaches wash, cut intotwo parts and remove from them bones. In the sterilized jar, put the processed fruit cut in a downward direction. Pour the water into the pan, add sugar, lemon slices, bring to a boil. After that, lower the heat and cook the sugar syrup for 5-6 minutes. Fill with a hot peach liquid and roll under the lid. With a peach compote, turn over the jar, wrap it with a warm towel and leave to cool in this form. After 24 hours, return the can to its usual position and put it in storage in a dark place.
7
Smoothies made from peachSleeve, can be overripe, peachcut into large pieces and put in a blender, add the chopped banana and natural yogurt. Whisk all the ingredients in a homogeneous mass and put them into the crockery, decorate with a thin slice of peach on top.
Tip 2: Billets for the winter: how to cook jam from peaches
Peaches are very useful products. They contain iron, potassium and calcium, as well as vitamins A, B, C. In addition, peaches contain few calories. If you want to eat these fruits at any time of the year, then it is best to cook jam out of them.
You will need
- - 1.3 kg of sugar
- - 1 glass of water
- - 1 kg of peaches
- - a quarter teaspoon of citric acid
- - vanillin
Instructions
1
First you need to wash the peaches in the coldrunning water. Then prepare two pots: one should have boiling water, and in the other - cold water. In a container of cold water, add a teaspoon of citric acid.
2
Wash the peaches in boiling water for 10 secondsand immediately put into a saucepan with cold water. Take peaches out of the water and peel them off. After the procedure described, it will be incredibly easy.
3
Prepare the syrup in enamelware: a large basin or a pan. For this, pour water into the dishes, stir with sugar and bring to a boil, removing the dirty foam formed with this noise.
4
In the meantime peeled peeled peeled into small pieces, remove bones.
5
In the boiling syrup, gently lower the fruit cut into pieces. Then wait until the syrup with peaches boils again and immediately turn off the fire.
6
Taz jam with a plate, cover with paper or a towel and leave the fruit soaked in syrup for about six hours.
7
After the specified time, the dishes are again placed on a stove, brought to a boil, reduce the heat and cook, remembering to stir for half an hour.
8
When the jam is ready, add citric acid and vanillin to it, mix everything very gently.
9
Jam hot poured in advancesterilized jars and roll up with metal covers. If the jam will be sent for storage in the refrigerator, then it should be slightly cooled and covered with capron lids.