Peach compote is a great way to preserve this fruit and enjoy its taste even after the season. But before we dive into the recipes and compote preparation, here are a few words about refreshing peaches and the health benefits they bring. Peaches are native to northwestern China but have become popular in almost every corner of the world.
The ripening time depends on the variety and ranges from spring to the end of summer. Juicy peaches are an excellent source of many important nutrients.
They contain carotenoids, quercetin, chlorogenic acid, catechins, rutin, folates, carbohydrates, fiber and smaller amounts of fat and protein. They are rich in vitamins A, B3, C, E and K, and minerals include copper, phosphorus, calcium, potassium, magnesium, manganese, iron and selenium.
The fibers present in peaches help detoxify the body and regulate blood sugar levels, contribute to healthy digestion and protect the health of the heart and blood vessels. Bioflavonoid rutin lowers harmful LDL cholesterol, reduces the risk of heart disease and contributes to the strengthening of capillaries.
Peaches also contain the antioxidant beta-carotene, which protects the retina of the eye from free radicals and is responsible for eye health. In addition, it has been scientifically proven that the chlorogenic acid contained in peaches promotes the burning of accumulated fats, so this fruit is an excellent ally for healthy weight loss.
When buying peaches, choose fruits that are smooth and undamaged. Ripe peaches are soft to the touch, soft and have the smell of honey. If you want to enjoy peaches out of season and bring a touch of summer into cold winter days, try one of these two simple recipes for peach compote.
Peach Compote
(No Ratings Yet)
Loading...Ingredients
- Peach Compote with sugar
- 2.5 kg of peaches
- 1 liter of water
- 5 tbsp of sugar (you can add another 1-2 tbsp if you want it sweeter)
- 1 lemon
- Peach Compote without sugar
- 1 kg of peaches
- 7 dl of water
- 7-8 honey tbsp honey
Instructions
Peach Compote with sugar
Wash and peel the peaches.
To make it easier to peel them, put them in boiling water for about 30 seconds and immediately transfer them to cold water.
Cut the peeled peaches in half and place them in cold water into which you have squeezed the lemon.
After that, wash and sterilize the jars in which you will keep the peach compote.
Heat the oven to 150 degrees, arrange the washed jars on a baking sheet and leave them in the heated oven for 10 minutes.
Drain the peaches and place them in jars.
Boil water with sugar, pour over the peaches and close the jars tightly.
To make sure that the compote will last a long time, place the filled and closed jars in a larger container, the bottom and edges of which you have covered with an old kitchen towel.
Fill the container with water so that it reaches almost to the top of the jars.
Make sure there is enough space between them so they don't touch and crack during pasteurization.
Heat the water until it boils, then reduce the temperature and leave the compote to cook slowly for another 10-15 minutes.
When you take out the peach compote, wrap it in a blanket or thick towel so that it cools down slightly.
After it has completely cooled, store it in a dark and cool place.
Peach Compote without sugar
Cut the washed and peeled peaches in half and remove the pits.
Put them in clean jars and then prepare the syrup.
Boil water with honey, then pour the resulting syrup over the peaches and close the jars tightly.
The peach compote prepared in this way should be pasteurized in the same way as described in the previous recipe.
No Comments