Peach compote

Any fruit or berries... They can be fresh, dried, or even frozen. When prepared correctly, the compote will have a rich taste and unique aroma. Compote made from peaches is very tasty at any time of the year.

How to cook peach compote

Many cooking recipes have been developed compote from delicious and aromatic peaches. To make the drink more interesting, other fruits are put in it, in addition to peaches, or berries.

Peach compote with cranberries

A very tasty and healthy compote can be cooked from peaches with the addition of cranberries. To make the aroma of the drink richer, you can leave the peaches with the pits, they will add a slight bitterness to the compote. If you want a sweeter drink, then the peaches must be cut and pitted.

Half a kilogram of peaches and cranberries are thoroughly washed and placed in a pan covered with enamel. Peaches can be pre-cut into slices, removing the seeds, or left intact. Then pour 2 liters of clean water into a saucepan and put on fire. After boiling the liquid, 200 g of granulated sugar is added to the pan and the drink is boiled for another quarter of an hour. The drink is served both warm and cold.

Apricot and peach compote with spices

A completely unusual drink can be made from peaches by adding some spices, such as cinnamon, to them. Such a drink with notes of mulled wine will be appropriate on the New Year's table.

After washing and removing the pits from two large peaches and seven apricots, cut them into pieces and place them in an enamel pot. You also need to put a cinnamon stick there and add two liters of water. The fruits are boiled for 20 minutes, after which honey is added to the drink to taste and boiled for about 7 minutes more. Then you need to remove the cinnamon stick from the drink. After boiling, the fruit pieces are best mashed using a blender and mixed with the fruit broth. Compote can be cooled and served cold, or you can drink it warm.

Peach compote for the winter

To prepare homemade peaches according to the classic recipe, you will need a kilogram of fruit and 700 g of granulated sugar. The cooking procedure is as follows:

1. First you need to peel the peaches. This is easy to do by first scalding the fruit with boiling water and then immediately placing it under cold water.
2. Divide the peach halves into clean glass jars and cover with boiling water.
3. After a quarter of an hour, the cooled liquid must be drained into a saucepan with an enamel surface and, adding sugar, prepare a syrup.
4. With the prepared syrup, carefully pour the peaches to the top of the jars and carefully seal.

Fragrant peach compote

An unusual taste of peach compote can be given by adding cloves to it. For this recipe for 3 kilograms of peaches, you will need 4 cloves and 600 g of granulated sugar.

The fruit must be washed, scalded in boiling water and divided into halves, while removing the pit. Then the prepared peaches must be filled to half of carefully washed and sterilized glass jars. Then boiling water is added to the jars and left for 20 minutes.

After cooling, the liquid is poured into an enamel pan, cloves and sugar are added. After the liquid boils, the syrup is poured into jars and closed with hermetically sterilized lids.

The jars are turned over on the neck, covered with a blanket and left to cool. After that, the compote can be stored.

Peach compote with grapes

A very tasty and summer-like aromatic compote will turn out if you add grapes to the peaches. For 10 large peaches, you will need about 200 g of ripe grapes, 2 liters of purified water and 300 g of sugar.

The grapes and peaches are thoroughly washed and peeled from the twigs, the seeds are removed from the peaches, dividing into two halves. The fruits are placed in pre-sterilized jars and poured with boiling water. Covering the jars with clean lids, they wait a quarter of an hour, after which the liquid is poured into a saucepan and granulated sugar is added. On low heat, the syrup is allowed to boil and cook for about 5 minutes.

Pour the fruit with hot syrup and immediately seal the jars hermetically. Turning over on the neck and covering with a blanket, the jars are left to cool, and then put away for storage.