Sweet & Tangy Preserved Peaches: Turning Even Subpar Peaches into a Delight!
Sweet & Tangy Preserved Peaches: Turning Even Subpar Peaches into a Delight!
How to Make Delicious Preserved Peaches: Transform Unripe or Flavorless Peaches into a Sweet Treat
Got peaches that are just sitting there, not quite ripe or lacking in flavor? Don’t throw them away! Transform them into a delightful, sweet, and refreshing preserved peach treat with this simple recipe. You can choose to leave the skin on for added texture and visual appeal, or peel them for a softer bite. Store them in the refrigerator for a cool and delicious dessert!
Main Ingredients- 6 nectarines
- 2 dried lemon slices
Preserving Syrup- 200ml granulated sugar (approx. 1 cup)
- 600ml water (approx. 3 cups)
- 1 pinch of salt
- 200ml granulated sugar (approx. 1 cup)
- 600ml water (approx. 3 cups)
- 1 pinch of salt
Cooking Instructions
Step 1
First, sterilize your glass jars thoroughly. Fill a pot with about 1/3 water and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for 5-6 minutes. After sterilization, place the jars upside down to allow excess water to drain completely.
Step 2
To prepare the peaches, fill a bowl with water and add baking soda or a fruit wash powder. Soak the nectarines in this solution for 10 minutes. This helps to effectively remove any residual pesticides or impurities from the fruit’s surface.
Step 3
Rinse the nectarines thoroughly under running water and pat them dry.
Step 4
Make shallow cross-shaped cuts (like an X) on the surface of each nectarine. These cuts will make it easier to peel or cut the fruit later.
Step 5
For three of the nectarines, leave the skin on. For the other three, carefully peel the skin. Using the skin on some peaches adds visual appeal and a bit more texture, while peeled peaches offer a softer experience.
Step 6
Halve the nectarines, remove the pits, and then cut them into bite-sized pieces (about 2-3 cm). Larger pieces offer a good chew, while smaller pieces fit nicely into jars.
Step 7
Prepare the sugar for the preserving syrup. If you’re concerned about calories, you can opt for a 0-calorie sweetener. I tried using one recently, and it was great for enjoying sweetness without the guilt!
Step 8
The ratio of sugar to water for the syrup is 1:3. If you prefer a sweeter syrup, you can increase the sugar to a 1:2 ratio. Feel free to adjust this to your personal taste.
Step 9
Combine the sugar, water, and the cut peaches in a pot. Bring the mixture to a boil over high heat.
Step 10
Once boiling, skim off any foam that rises to the surface and continue to simmer for about 8 minutes. Skimming the foam will result in a clearer, cleaner syrup.
Step 11
Adjust the cooking time based on the firmness of your peaches. If they are still quite firm, you can simmer them a bit longer, but try not to exceed a total of 10 minutes. Overcooking can make the peaches mushy and less enjoyable.
Step 12
The syrup will turn a beautiful pink hue, and the peach pieces will become translucent, signaling that your preserved peaches are ready! The color of the peaches will beautifully infuse the syrup.
Step 13
Carefully place the dried lemon slices and the cooked peaches into the sterilized glass jars. Pour the hot syrup over the peaches, ensuring they are fully submerged. Seal the jars tightly and refrigerate for 3-4 days to allow the flavors to meld before serving.
Step 14
Here are the preserved peaches after 4 days, infused with flavor! The delicate aroma and sweet taste are truly wonderful. Served chilled, they are an incredibly refreshing treat on a warm day.
Step 15
The syrup isn’t overly sweet, so it’s delicious to spoon up alongside the fruit. It’s also a fantastic way to use up those less-than-perfect peaches! Since it’s so simple to make, if you have any leftover peaches, I highly recommend giving this a try!
