We, the hot season is officially open with the sun, with its colors, its fruit and… take, of course, the desire of sea, sun, lightness and preserves, such as this composed of peaches and vanilla and then, we declare officially open the season for preserves, of the compotes, jams and marmalades.
Now or never, because those who love the summer can’t miss “place it” under glass in order to enjoy its excellences in the cold days, and this is the perfect time given that the fruit is rich and juicy, this recipe will be able to retain all the flavor of summer and back to sunshine with a single teaspoon, even in December.
But what you need to achieve the preserved state of the art?
In addition to the ripe fruit of the season, here’s a useful check list:
- glass jars hermetically sealed, duly sterilized with capsule
- pass or immersion blender
- spatulas and spoons
- knives and blades of various
Now that we have all the tools, all we can do is go to the recipe.
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
- 1 kg Peaches
- 100 g Caster Sugar
- 100 ml Water
- 1 Vanilla Bean
- 1 Lemon
To prepare the recipe for the compote of peaches and vanilla, prepare the syrup flavoured with vanilla, by boiling the water with the juice of half a lemon, vanilla bean, sugar, and with the other half of the lemon pieces.
Peel the peaches and cut them first into slices and then into small pieces, transferred and then the peaches in a pot.
When the syrup to the vanilla is ready, remove the pieces of lemon and pour it on the peaches, bring in cooking the peaches with the syrup and cook until the peaches will not be reduced to a pulp.
Check the cooking of the compost versandone a drop on a plate with a cold of the freezer: move the saucer, and if the drop does not move, the compote is ready.
At this point, pass the preparation with the blender or with a strainer to have composed perfectly homogeneous.
Transfer the compote is still hot, in glass jars previously sterilized and dried.
Close them hermetically, turn them upside down and let cool to room temperature.
Label your jars of compote.