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Home Flavours Traditional Recipes Jams and Canned fruit Peaches in syrup

Peaches in syrup

Pesche sciroppate

peachesTypical recipe from Cesena and all the areas where peaches with a golden pulp, called “Ala”, were cultivated. Its a type of peach which is very delicate and that easily "worms" and it is for this reason that over the years it has been substituted by other kinds of peaches, regardless of how good it is. It was enjoyed in wintertime, when fruit and vegetables where rare.

Ingredients: 2 kg of peaches, 250 g of sugar, 1 liter of water.

Preparation: peel the peaches by soaking them for a moment first in boiling water then in cold water. Cut them in half, take out the pit, and put them into hermetically sealed jars. Prepare the syrup by melting the sugar in water; let it cool then pour it over the peaches. Dry the brim of the jars very well, close them, and after wrapping them in a cloth, place them in a large pot. Fill the pot with cold water, covering the jars up to their brims and boil them for 20 minutes. Let the jars cool in the water then keep them in a cool place. Once a jar has been opened, the peaches should be consumed quickly, otherwise they will get acidic.

Recipe sent by: Natalia Fagioli - Cesena (FC)

Last modified Aug 16, 2011

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