Whole peaches in syrup
Instructions
Peel peaches and puncture the batteries in several places with a probe, coming up to the heart.
Place them in a bowl with high edges in a single layer and cover with the boiling syrup (first).
Cover with a cloth and let stand for 24 hours.
Remove the peaches and place them in glass jars that you can close tightly.
Prepare according to syrup and let it cool down, then add the alcohol.
Season to taste with a little vanilla powder.
Pour over the peaches and cover them well before closing the pots.
Ingredients and dosing for 4 persons
- 8 yellow-fleshed peaches lasts not too large
- First syrup:
- 150 cl of water
- 500 g of sugar
- According to syrup:
- 500 G = = water
- 750 g of sugar
- 100 cl of alcohol for liquors