Candied peach

Simple recipes for candied peaches for the winter will help you prepare a gourmet treat for dessert lovers. Candied fruits are one of the best alternatives to candy. Even a beginner can handle cooking.

How to make candied peaches

For the preparation of candied peaches at home, fruits are selected that have a firmer inside. Choose healthy fruits without signs of bumps and rot. Preparation consists of three stages:

The first step is blanching in boiling water.

The second stage is the preparation of the syrup.

It is boiled until the sugar dissolves for 10 minutes. The taste and duration of storage of candied fruit slices depends on the quality of the sweet solution. The concentrated sweet solution makes them brittle and soft. Lack of sugar will prevent the fruit from sugaring. Such candied fruits can only be stored in the refrigerator.

Quality candied slices should be elastic inside and have a dry, non-sticky surface.

The third stage is the alternation of fruit boiling and drying. To do this, the cooled blanched pieces are dipped in boiling syrup and boiled for 10-15 minutes.

Fruits are left to cool completely (10-12 hours). After that, the slices are taken out in a colander or sieve. The syrup is allowed to drain, which is collected in a container.

Fruit slices are laid out on a baking sheet and dried in the air, or in a dryer, or in an oven. A day later, the process of cooking and subsequent drying is repeated. This step can be repeated two to six times. The last time is dried to a dry, non-sticky crust.

You can make candied fruits from peaches without intermediate drying. In this case, they are boiled and left until completely cooled in syrup. Spread on a sieve or colander and allow the syrup to drain only at the end of cooking, then dry.

How to make candied peaches at home

Currently, there are several ways to prepare candied fruits.

Glazed sweets. With this method of production, after blanching, fruit slices are placed in a viscous syrup with a high concentration of granulated sugar. With this manufacture, very small sugar crystals stand out on the pieces. This process is called replication. Candling is used to achieve a uniform coating on peach slices. In this case, the syrup with a high sugar content is cooled to 30-40 degrees and the fruits are kept in it for 15-20 minutes. Drying follows.

Retractable slices. With this method of manufacture, fruit slices are boiled in syrup until transparent, and then thrown into a sieve or colander to dry. The surface of the treat is covered with a sweet dry film.

Where is the best place to dry

Under the sun, candied pieces dry during the day. You can also use a dryer or oven.

Drying candied peaches in a dryer

This is done at a temperature of 70 C. The first two hours on the upper tier, and then at a temperature of 50 C on the lower tier until the fruits are completely dry.

How to dry candied peaches in the oven

Another way to make this “oriental” dessert is to dry fruit slices in the oven. The drying process takes about six hours at a temperature of 40 C. While the slices are drying, the oven door is not closed.

At the end of any drying method, you need to press on the slice, moisture should not come out of it.

Classic candied peach recipe

To prepare candied peaches at home, it is better to use the classic recipe.

Ingredients:

• 2 kg of peaches;
• 1 L of water;
• 2 kg of sugar.

Preparation:

1. Wash the fruits, peel and cut into equal portions.
2. Combine sugar and water. Put on fire and cook, stirring, until the sugar is completely dissolved.
3. Dip the prepared fruit slices into the boiling syrup, wait until it boils and reduce the heat. Boil for one minute and remove from heat.
4. After cooling, put the dishes with the syrup back on the fire, boil and remove from the heat. This process is repeated 2-6 times until the pieces are saturated with sweetness and become soft.
5. Take out the slices and place in a colander. Let the syrup drain.
6. Sprinkle with sugar or icing sugar and lay out to dry.

Candied fruits from unripe peaches for the winter

At home, it is better to make candied fruits from peaches that are not yet ripe and have a greenish peel and dense flesh.

Ingredients:

• 1 kg of peaches;
• 1,5 kg of sugar;
• 1 L of water.

Preparation:

1. Unripe fruits are washed, rubbed, peeled and divided into equal pieces.
2. The peel is boiled and used to make syrup.
3. Slices are immersed in boiling syrup, brought to a boil, removed from heat and allowed to brew for at least 6 hours.
4. Spread on a sieve or colander, let drain and put in the sun for a day.
5. A day later, the fruits are again dipped in syrup and all the steps are repeated, only now they are dried until completely dry.

Although the process takes a lot of time, everyone will be satisfied with the result.

Rules for storing candied peaches

Store candied pieces in a dry glass container. The container is hermetically sealed and cleaned in a dark, cool place.

Conclusion

Simple recipes for candied peaches for the winter will allow every housewife to prepare a delicious and not harmful delicacy that not only children, but also adults will love. Candied pieces of peaches can be used as a separate sweet, or you can add it to various desserts, pastries, cream, ice cream. With their help, you can cook sweet cereals and berry-fruit sauces. Eating such sweets can increase the level of glucose and restore the expended energy. This delicacy contains acids of organic origin and fiber, which quickly remove toxins and toxins from the body.