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Simple recipes for candied peaches for the winter will help prepare an exquisite delicacy for dessert lovers. Candied fruits are one of the best alternatives to candy. Even a beginner can handle cooking.
How to cook candied peaches
For the preparation of candied peaches at home, fruits are selected that have a firmer interior. Choose healthy fruits without bumps and rot. Cooking consists of three stages:
The first stage is blanching in boiling water.
The second stage is the preparation of the syrup.
It is boiled until sugar dissolves for 10 minutes. The taste and shelf life 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 keep the fruit from becoming sugar-free. These candied fruits can only be stored in the refrigerator.
Quality candied wedges should be elastic on the inside and have a dry, non-sticky surface.
The third stage is the alternation of fruit boiling and drying. For this, cooled blanched pieces are dipped into boiling syrup and boiled for 10-15 minutes.
The fruit is left to cool completely (10-12 hours). After that, the slices are removed in a colander or sieve. Let the syrup drain, which is collected in a container.
Slices of fruit are spread on a baking sheet and dried in the air, or in a dryer, or in the oven. After a day, the process of cooking and subsequent drying is repeated. This step can be repeated two to six times. Dry last until dry, non-sticky crust.
Candied peaches can be made without intermediate drying. In this case, they are boiled and left to cool completely in syrup. Spread on a sieve or colander and let the syrup drain only at the end of cooking, then dry.
Ways to cook candied peaches at home
Currently, several methods are known for preparing candied fruits.
Glazed sweets. With this method of production, after blanching, the fruit slices are placed in a viscous syrup with a high concentration of granulated sugar. With this preparation, very small sugar crystals are released on the pieces. This process is called replication. To achieve a uniform coating on the peach pieces, use chandelier. 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. This is followed by drying.
Folding slices. With this method of production, fruit slices are boiled in syrup until transparent, and then thrown back onto a sieve or colander for drying. The surface of the treat is covered with a sweet dry film.
Where is the best place to dry
Sugar-cured pieces dry in the sun within 24 hours. 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 the fruit wedges 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 protrude from it.
The classic recipe for candied peaches
For cooking candied peaches at home, it is better to use the classic recipe.
Ingredients:
- 2 kg of peaches;
- 1 liter of water;
- 2 kg of sugar.
Preparation:
- Wash the fruits, peel and cut into equal portions.
- Combine sugar and water. Put on fire and cook, stirring occasionally, until the sugar is completely dissolved.
- Dip the prepared fruit wedges in boiling syrup, wait until it boils and reduce heat. Boil for one minute and remove from heat.
- After cooling, put the dishes with syrup on the fire again, boil and remove from heat. This process is repeated 2-6 times until the pieces are soaked in sweetness and tender.
- Remove the wedges and place in a colander. Let the syrup drain.
- Sprinkle with sugar or powdered sugar and spread out to dry.
Candied 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 pulp.
Ingredients:
- 1 kg of peaches;
- 1.5 kg of sugar;
- 1 liter of water.
Preparation:
- Unripe fruits are washed, rubbed, peeled from them and divided into equal pieces.
- The peel is boiled and used to make syrup.
- The slices are immersed in boiling syrup, brought to a boil, removed from heat and allowed to brew for at least 6 hours.
- Spread on a sieve or a colander, drain and put in the sun for a day.
- A day later, the fruit is again dipped in syrup and all actions are repeated, only now they are dried until completely dry.
Although the process takes a long time, everyone will be happy with the result.
Storage rules for candied peaches
Store the candied pieces in a dry glass container. The container is hermetically sealed and placed 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 will be loved not only by children, but also by adults. Candied peach pieces can be used as a separate sweet, or you can add it to various desserts, pastries, cream, ice cream. They can be used to prepare sweet cereals and berry-fruit sauces. Consuming such sweets can increase glucose levels and restore expended energy. This delicacy contains organic acids and fiber, which quickly remove toxins and toxins from the body.
