New recipes

Peach compote

Peach compote

Peaches well washed, peeled or not (according to preference) are cut into slices and put in jars to occupy 2/3 of their volume. Add 2 tablespoons of sugar to each jar, fill with water to the level of the fillet and staple. Stir the jars a little to melt the sugar and put them to sterilize in a pot of water until they are submerged to the top strip of the jar (the width of a finger below the level of the lid thread). From the moment they start to boil, keep them on medium heat for 20 minutes. Remove from the heat, cover the pot with kitchen towels, leave to cool in the pot, then store in the pantry.



Peach compote for winter in a jar

It may seem strange that I am now writing you the recipe for peach compote for the winter. But only a few days ago I made the compote. How so late? Because we waited for the peaches to ripen from the tree that miraculously grows in our garden.

I say miraculous because in our country it is not the right climate for growing peaches. But he probably adapted and look, this year he made a pretty rich harvest. So I took the opportunity and made some big jars with peach compote for the winter.

We preferred to use whole peaches because we picked them a little harder, rawer. Being an untreated cap with various substances to help him fight pests, his peaches began to spoil before reaching maturity.

In this way I "saved" the harvest and capitalized on it in a way, I say pleasant and efficient. In winter, a jar of peach compote is definitely good.

Recipe of peach compote for the winter it is a very simple and easy to put into practice. It is basically based on the same principle as the plum compote recipe for winter. It's just that we use peaches instead of plums. And instead of bottles we will use large jars, 1.7 liters, with wide mouths, to fit our whole peaches.

This compote can be made just as well from apricots if you have it, not just from peaches or nectarines. The idea is to find them a little smaller and a little stronger, rawer, so to speak. The very ripe ones are not good for making compote.


Peach compote for winter (recipe + benefits)

Boiled and preserved fruits in the form of jam, jam or compote they are a good investment for the winter, especially for children.

Peaches are definitely among the favorite fruits in this regard, due to their fragrance, sweetness and fleshy texture.

Peach compote for winter: thefreerangelife

Researchers at the Linus Pauling Institute at Oregon State University conducted a study in 2013 in which they wanted to know if canned peaches can provide as many nutrients as fresh peaches.

Levels of vitamin A, vitamin C, vitamin E, vitamin B9 (folic acid), antioxidants, compounds phenolic total and carotenoids total.

The authors were interested in finding out whether the preservation process and subsequent storage affect the level of these compounds.

The results showed that the vitamins and phytochemicals measured in this study were present in canned peaches. There were no significant differences in their nutritional content even after 3 months.

Although vitamins A and E and total carotenoids decreased immediately after processing, they subsequently stabilized.

The authors of this study concluded that Peaches can be preserved and eaten throughout the year without loss of nutrition.

Peach compote - recipe

Wash the peaches well and remove the peel with a sharp knife. Place the peaches in large / tall jars or glass bottles.

If you use containers of the same weight, check how much syrup each one needs. The easiest way to do this is to pour water over the peaches and then measure it.

Calculate how much syrup is needed to fill all the jars and put that amount of water in a saucepan on the fire with sugar. Put about 4 tablespoons of sugar in an 800 gram jar.

The water should not boil. Leave it on the fire only until the sugar melts completely. You can also add some spices, such as cinnamon sticks, anise stars, lemon peel, vanilla, etc.

Pour the syrup obtained over the peaches in the jars and screw the lids as tightly as possible.

Sterilize the jars in a bain-marie, letting them boil for 20-30 minutes.

Remove from the water with a glove, wrap in thick blankets and allow to cool until the next day. It is then stored in the pantry.

Bibliographical sources:

1. Durst RW1, Weaver GW., Nutritional content of fresh and canned peaches, J Sci Food Agric. 2013: https://www.ncbi.nlm.nih.gov/pubmed/22968977

2. Peach compote in a jar, Cures & Monastic Recipes, Nr. 17, August 10 - October 10, 2017

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Peach compote - Recipes

Canned peaches have always been considered an inaccessible luxury. My family loves them so much that it has not reached empty spaces. But, last year, the peaches from the dacha gave me such a harvest that I managed to cook compote for the winter and, by the way, it was a success for glory!

Cook the peaches without the skin - so delicious. To remove it and not damage the delicate fruits, put them in a stream and lower them first in boiling water. Count to ten, remove from boiling water and immediately soaked in cold water.

Then grasp the skin on the stem with a sharp knife and it is easily separated from the cellulose. Cut the peeled peaches into quarters, remove the bones. Quarter cut in half and carefully placed in jars.

To prepare the syrup, pour the water into the pan, pour the sugar into it, bring it to a boil, add the cinnamon and, to preserve the flavor, turn off the heat immediately. The hot syrup immediately pours the peaches. Place the jars in a deep basin of water and sterilize them. Then we roll them with clean covers, turn the boxes over, wrap them and wound them.

It is better to prepare such a compote in jars of 800 grams, and about 10-12 minutes is enough to sterilize them.


Compote peach cake recipe & # 8211

1. Grease a round or rectangular tray with butter and powder it with flour. Shake the tray to remove excess flour.

2. Sift the flour together with the baking powder and baking soda. Separate the egg whites from the yolks. We cut the peaches into pieces.

3. Put the yolks in a bowl and rub them a little with salt, to accentuate the color. Put the sugar and beat with a wire for 2-3 minutes. Add the oil, yogurt, vanilla essence (or rum) and continue beating the ingredients for about a minute, until smooth.

4. Add the flour and semolina gradually and mix gently until incorporated.

5. Beat the egg whites and add them to the cake batter. Stir gently from top to bottom, so as not to lose the air incorporated in the egg whites.

6. Pour the dough into the tray and even it out with a spatula. Place the peach pieces on top and lightly press them with your finger, so that they enter the dough a little.

7. Put the tray in the preheated oven at 180 degrees. Bake the peach cake for about 40 minutes, until lightly browned. We try to see if the cake is baked by inserting a toothpick in the center. If the toothpick comes out clean, it means that the cake is ready.

8. Let the cake cool a bit. Heat the jam a little and grease the cake on the whole surface with a brush.

Thus the peach cake in compote is more attractive and flavorful!


Ingredients for the recipe for compote peach cake:

  • 3 large peaches from compote cut into pieces
  • 4 large eggs (or 5 medium eggs)
  • 200 gr sugar
  • 200 gr of flour
  • 1 tablespoon fine gray
  • 200 gr natural yogurt
  • 100 ml oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon rum (or vanilla) essence
  • 1 pinch of salt
  • 4 tablespoons strawberry jam (for decoration)


Peach compote recipe

Ingredients for 6 servings of compote:

  • 1 kg of peaches peeled
  • 100 g of caster sugar
  • half sliced ​​lemon
  • 800 ml of water.

Method of preparation:

  1. Start by washing the peaches well, then leave them to dry in a sieve and then cut them in half so that you can easily remove the seeds. After removing the seeds, you should be left with 1 kg of peaches - you will need, on average, 1.3 kg of fruit. In the compote, the fruits that look best are used, and the soft, damaged or beaten ones will be removed and used for jams or marmalades.
  2. While the fruit is drained, prepare the sugar syrup with water. Put on a low heat a non-stick pan, which you will fill with water in which you dissolve the sugar and add a few slices of lemon - lemon is optional, but gives a pleasant aroma to the compote and helps maintain its color. Let the syrup boil for at least 5 minutes, then turn off the heat and let the syrup cool.
  3. Place the peach halves in a 1.7 l jar, previously sterilized. You don't have to cram the fruit, because it will lose its shape, but you have to make sure that you put as many peach halves as you can in the jar. Then pour the sugar syrup over it, but make sure it's just hot, not hot. Screw on the lid of the jar and prepare for the bain-marie procedure.
  4. Place a towel in a large pot, put the jar of compote in it, then fill three-quarters of the pot with water. Cover the jar with another kitchen towel, which you will water beforehand and then let it simmer. After the water starts to boil, leave it on the fire for another half hour, then leave the jar in the pot to cool - it may be necessary to leave it overnight. After cooling, the compote can be stored in the pantry or cellar for consumption in winter.

Tip: Some people prefer the fruit in the compote to be peeled. If you are one of them, all you have to do is scald the whole peaches for a few seconds, after which you can easily remove the peel, using your nails to pull it. Only then can you cut it in half and remove the seeds.

It is also important to note that if you use smaller jars for compote, it is advisable to cut the fruit into quarters so that you get a balanced compote. Otherwise, you will have a jar full of juice and only a few peach halves.


Peach compote - Recipes

Canned peaches have always been considered an inaccessible luxury. My family loves them so much that it has not reached empty spaces. But, last year, the peaches from the dacha gave me such a harvest that I managed to cook compote for the winter and, by the way, it was a success for glory!

Cook the peaches without the skin - so delicious. To remove it and not damage the delicate fruits, put them in a stream and lower them first in boiling water. Count to ten, remove from boiling water and immediately soaked in cold water.

Then grasp the skin on the stem with a sharp knife and it is easily separated from the cellulose. Cut the peeled peaches into quarters, remove the bones. Quarter cut in half and carefully placed in jars.

To prepare the syrup, pour the water into the pan, pour the sugar into it, bring it to a boil, add the cinnamon and, to preserve the flavor, turn off the heat immediately. The hot syrup immediately pours the peaches. Place the jars in a deep basin of water and sterilize them. Then we roll them with clean covers, turn the boxes over, wrap them and wound them.

It is better to prepare such a compote in jars of 800 grams, and about 10-12 minutes is enough to sterilize them.


How to make the healthiest and most refreshing drink for summer: Peach compote

Fancy a peach compote? We present you the ideal recipe, without sugar. It is extremely important to hydrate, especially in summer, during the heat, when the body needs hydration the most, because we sweat more abundantly.

If you want to quench your thirst, a carbonated juice or an alcoholic beverage will not do you any good. You should avoid sweet, sour or alcoholic beverages, because they dehydrate you even more.

So we come to your aid with a delicious batter: peach compote. It is refreshing, aromatic and does not contain sugar.

Ingredients for peach compote:

1 link mint leaves

How to prepare peach compote

Wash and chop the peaches and boil them with 3-4 tablespoons of honey and mint. Let it boil well until the fruits become very soft.

Leave everything to cool, then move it to the carafe you put in the fridge, writes viva.ro.

Serve with ice and a slice of lemon.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Method of preparation:

Put the sugar, water and spices in a 6-8 l pot. When the syrup boils, add about & frac14 of the washed peaches, peeled and pitted and cut into slices, mix with a spoon in the syrup, to heat all for a minute. Then, without boiling, take them out with a strainer and put them in a saucepan. When the syrup boils again, add other peaches as well, until the quantity runs out.


Peaches are placed unpressed in jars with the bulging side up. Leave a free space of 2-3 cm to their mouth. Allow the syrup to cool, then pour it evenly over them to the same level. Tie the jars and sterilize them in water.

This one peach compote recipe it is ready and if you have tied and sterilized the jars correctly, no preservatives are needed.


Video: Πανεύκολη τάρτα με κομπόστα ροδάκινο!!!! (January 2022).