White peach compote

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION White peach compote:

Washed peaches, put in jars, measure the water for the syrup, put it in a pot with sugar, 1-2 tablespoons in each jar, depending on the sweetness of the fruit and vanilla or who has 2-3 drops of peach essence; I have but it was not necessary, mix with a spoon until the sugar melts (not on the fire) then fill the jars with syrup, screw the lids well and sterilize them for 5 minutes. from the moment of boiling the water; the camera.

Homemade peach Liquor taste

In addition to whole seeds is used in brandy recipe, dried orange peel and lemon. The result is a drink with a slightly bitter taste reminiscent of the legendary Amaretto.

  • peaches - 800 grams (4-5 pieces)
  • brandy (optional) - 0.5 l
  • sugar - 200 grams
  • water - 200 ml
  • lemon peel - 1 tsp
  • orange peel - 1 tsp.

1. Wash the peaches, peel, meat cut into pieces as small as possible.

2. Cellulose and whole bones to be placed in an infusion container. Add the citrus peel.

3. Boil water and sugar syrup on a previous recipe technology. Cool to room temperature.

4. Syrup and brandy (other base alcohol) is added to peaches. Interfere. Close the lid. Infuse 25-30 days in a dark room at room temperature.

5. peach liqueur ready filtered through gauze, squeeze the pulp well. Strain through a cotton or paper filter to remove turbidity.

6. bottling the drinks, to close and leave for 10-14 days in the refrigerator or basement to stabilize the taste. If necessary, re-filtered through cotton wool. The fortress - about 20%.

Fantasy cake with cocoa biscuits and white sheets

  • Dough for sheets on the back of the tray (28/40 cm):
  • 2 eggs
  • 3 tablespoons coconut oil, solid
  • 3 tablespoons creamy yogurt
  • 75 gr sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon tip with salt
  • 400 gr flour
  • Whipped cream:
  • 2 l milk
  • 150 gr starch
  • 50 gr flour
  • 100 gr sugar
  • 1/4 teaspoon salt
  • 150 g cocoa butter
  • 400 ml Whipping cream d & # 8217oro
  • 32 biscuits with cocoa
  • Syrup:
  • 200 ml of water
  • 50 gr sugar
  • 38 ml rum essence
  • Chocolate glaze:
  • 100 ml Whipping cream d & # 8217oro
  • 400 gr of dark chocolate
  • 2 teaspoons mint essence
  • Furthermore:
  • 250 gr blueberry jam

Pickles, preserves, jams, jams

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Summer salad with chicken, quail eggs and sauce.

I called it & # 8222Summer Salad & # 8221, because it's kind of.

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How to sterilize the jars in the oven and at what temperature?

That is why I recommend dry sterilization in the oven. On a metal tray I placed the jars and their lids still wet, with the water drops left over from the last rinse. DO NOT forget the lids !! In vain sterilize the jar if the lid is dirty! The contaminated preserves.

The oven must be cold! The tray with jars and lids is inserted in the cold oven and only now the heat is turned on (electric or gas). DO NOT put cold jars in the hot oven because they crack (it expands too suddenly). They must expand in a controlled and gradual manner, heating with the oven.

Sterilization of jars in the electric oven

Insert the tray with jars and lids into the cold oven. Start the oven at 150 C (with ventilation). After about 15 minutes you can see through the oven window how the water splashes from the jars start to sizzle (it evaporates). Do not leave the oven unattended!

From that moment, leave it fixed for 1 minute and you're done! They do not reach 150 C during this time. At 105 - 110 C the optimal sterilization is done. Turn off the heat of the oven and open its door, leaving the jars and lids to cool slowly, until it is their turn to fill.

Sterilization of jars in the gas oven

Many people have gas ovens without clear temperature gradations. In this case, put the tray with jars and lids in the cold oven and turn on the heat on the low stage. In fact, the moment when the water drops sizzle and evaporate is followed and timed for 1 minute starting from that moment.

Also, turn off the gas and open the oven door, allowing slow cooling of jars and lids.

How to prepare peach sauce?

Peach sauce it is very easy to prepare despite the longer list of ingredients. Here are the steps you will need to follow:

Clean and cut the peaches.

Put the peaches in boiled water and let them sit for a few minutes, about five.

Take the peaches out of the water and strain them.

Dilute the peach paste obtained with a little water and put it in a container over low heat.

Then add the crushed garlic and ginger, then leave the mixture on the fire for a few more minutes.

Add the sugar and the rest of the ingredients and mix well.

Peach sauce it is particularly fragrant and slightly spicy. Surely peach sauce will add flavor and fragrance to the grills you will be preparing this summer. Good appetite!

Strawberry jam, cherries, white cherries, peaches

My hob starts boiling harder, my mother's faster, in some pans it boils easier, in some harder, one type of strawberry has more firmness than another, some are more watery. that's why it's so hard for me to pronounce & # 33

But: to be firmly convinced that you are not working in vain, boil on low heat for 30 minutes, then increase the heat for another 30. After this hour, if necessary, and it is possible to be, boil for another 15-20 minutes fast. Even if it comes out too tight, you can straighten it: put some water to boil, after it has boiled and cooled, pour a tablespoon slowly in various places in the jam, and mix extremely lightly, until completely homogenous.

In conclusion, it is better tied (but that means even darker) than too soft, as then it really molds.

Ask me if you have any questions

# 22 raluca elena

Not to make a new topic, I post pictures here and from the cherry jam, made according to exactly the same recipe, less lemon:

Recipes: cooking with peaches

Light and refreshing, juicy to perfection, peach is one of the most appetizing summer fruits. Recipe ideas and how to prepare.

White meat varieties produce fine, juicy, fragile, but fragile fruits. Peaches stronger, yellow, they are often sweeter. Rich in vitamin C and fiber, they can be enjoyed with crochet, as well as with salads and savory foods.

If you like it, share it with your friends!


1 level vanilla top for the cake

For decoration

Peach cream
200 g peaches from compote
3 tablespoons caster sugar
100 ml peach compote juice
2 sachets of gelatin
1 sachet of whipped cream
150 ml whipped cream milk
1 sachet of vanilla sugar

Strawberry cream
350g strawberries
5 tablespoons caster sugar
250g mascarpone
2 sachets of gelatin
1 sachet of whipped cream
150ml whipped cream milk

Method of preparation:

Peach cream
Drain the peaches from the compote, then cut them into cubes. The gelatin is soaked in the compote juice for 10 minutes, then poured over the peaches in the compote and mixed hot for 2 minutes, then left to cool.
Beat the whipped cream powder with 3 tablespoons of caster sugar and milk until it hardens well. The cream obtained is mixed with cugelatin and peaches - pre-cooled - until we get a cream, which we will put in the fridge until we prepare the second cream - but not for very long.

Strawberry cream
Wash the strawberries and let them drain. After the strawberries have drained, put them in a bowl and pass them with the blender until you get a puree. Over the strawberry puree add the caster sugar and mascarpone cheese and mix.

Put a sachet of gelatin dissolved in 150ml of water on a steam bath, after it has dissolved, add the gelatin over the strawberry puree, mix until smooth, then leave to cool.

Beat the whipped cream powder with the milk until it becomes hard and add the whipped cream obtained over the strawberry puree with mascarpone, stirring until we obtain a homogeneous cream.

After we have prepared both creams, we prepare 6 cups or bowls. We crush in each cup a little of the cake top, we put over the cream with peaches then the cream with strawberries and we decorate with a slice of kiwi, a strawberry and a piece of wafa, or something else according to preferences.
Refrigerate for at least an hour and then serve cold. It is a wonderful and cool dessert.

Stuffed peaches& # 8230 Croats say it's a traditional dessert of theirs (and I call it Breskvice) Italians the same (and I tell them Sweet Peaches). I also saw them in the Austrians, Germans (Pfirsich Cookies), Jews (עוגיות אפרסק), Americans (Peach Cookies), Turks (Şeftali Kurabiye), Koreans ( 리얼 복숭아 쿠키 ). I think if we search the internet, we can find them on the shores of Tanganiyka. And we know them from time immemorial since the cheescake, American Pie and other wonders across the Baltic were on their way around us to the Andromeda galaxy.

There was no spree, the one without homemade sweets and these soft and beautifully colored peaches, filled with jam and walnuts, were a must as these rumglers of ours say today. Sure, at the moment we have fresh peaches and we better eat from these cookies are generally winter sweets but my girl went to camp and asked express to make peaches for the sack. On this occasion I remembered that I did not have the recipe for Stuffed peaches on the blog and here I am.

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