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Simple recipes for candied peaches for the winter will help you prepare an exquisite treat for dessert lovers. Candied fruits are one of the best alternatives to sweets. Even a beginner can handle the preparation.
How to make candied peaches
To prepare candied peaches at home, fruits that have a harder interior are selected. Choose healthy fruits without signs of shock or rot. Preparation consists of three stages:
The first stage is blanching in boiling water.
The second stage is preparing the syrup.
Cook it until the sugar dissolves for 10 minutes. The taste and shelf life of candied fruit slices depend on the quality of the sweet solution. The concentrated sweet solution makes them brittle and soft. Lack of sugar will prevent the fruit from becoming candied. Such candied fruits can only be stored in the refrigerator.
High-quality candied slices should be elastic inside and have a dry, non-sticky surface.
The third stage is alternating cooking and drying fruits.To do this, dip the cooled blanched pieces into boiling syrup and boil for 10-15 minutes.
The fruits are left to cool completely (10-12 hours). After this, the slices are removed into a colander or sieve. Allow the syrup to drain and collect it in a container.
Place the fruit slices on a baking sheet and dry them 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. The last time is dried to a dry, non-sticky crust.
You can make candied peaches without intermediate drying. In this case, they are boiled and left in syrup until completely cooled. Place on a sieve or colander and allow the syrup to drain only at the end of cooking, then dry.
Methods for preparing candied peaches at home
Currently, several methods of preparing candied fruits are known.
Glazed sweets. With this production method, after blanching, fruit slices are placed in a viscous syrup with a high concentration of granulated sugar. When made this way, very small sugar crystals are released on the pieces. This process is called replication. To achieve a homogeneous coating on the peach pieces, kanding is used. In this case, the syrup with a high sugar content is cooled to 30-40 degrees and the fruit is kept in it for 15-20 minutes. Then follows drying.
Folding slices. With this method of production, fruit slices are boiled in syrup until transparent, and then placed in a sieve or colander to dry.The surface of the delicacy is covered with a sweet dry film.
Where is the best place to dry?
Under the sun's rays, the candied pieces dry within a 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, do not close the oven door.
At the end of any drying method, you need to press on the slice; no moisture should come out of it.
Classic recipe for candied peaches
To prepare candied peaches at home, it is better to use the classic recipe.
Ingredients:
- 2 kg of peaches;
- 1 liter of water;
- 2 kg sugar.
Preparation:
- Wash the fruits, peel them and cut them into equal portions.
- Combine sugar and water. Place on the fire and cook, stirring until the sugar is completely dissolved.
- Place the prepared fruit slices into the boiling syrup, wait until it boils and reduce the heat. Boil for one minute and remove from heat.
- After cooling, put the bowl 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.
- Remove the slices and place in a colander. Let the syrup drain.
- Sprinkle with sugar or powdered sugar and lay out to dry.
Candied fruits from unripe peaches for the winter
At home, it is better to make candied peaches from peaches that are not yet ripe and have greenish skin and dense flesh.
Ingredients:
- 1 kg of peaches;
- 1.5 kg sugar;
- 1 liter of water.
Preparation:
- Unripe fruits are washed, wiped, peeled 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 the heat and allowed to brew for at least 6 hours.
- Place on a sieve or colander, allow to drain and place in the sun for a day.
- A day later, the fruits are again dipped in syrup and all 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
The candied pieces must be stored in a dry glass container. The container is hermetically sealed and put in a dark, cool place.
Conclusion
Simple recipes for candied peaches for the winter will allow every housewife to prepare a delicious and harmless delicacy that not only children, but also adults will love. Candied peaches can be used as a separate sweet, or you can add it to various desserts, baked goods, cream, and ice cream. With their help you can prepare sweet porridges and berry and fruit sauces. By consuming such sweets, you can increase your glucose levels and restore expended energy. This delicacy contains acids of organic origin and fiber, which quickly remove toxins and waste from the body.
