Peach compote
Any fruit or fruit is suitable for making compote. 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.
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How to cook peach compote
Many recipes have been developed compote of delicious and aromatic peaches. To make the drink more interesting, in addition to peaches, other fruits or berries.
Compote of peaches and cranberries
A very tasty and healthy compote can be made from peaches with the addition of cranberries. To make the aroma of the drink richer, you can leave the peaches with pits; they will add a slight bitterness to the compote. If you want to get a sweeter drink, then you need to cut the peaches and remove the pit.
Half a kilogram of peaches and cranberries are thoroughly washed and placed in an enamel-coated pan. Peaches can first be cut into slices, removing the pits, or left whole. Then pour 2 liters of clean water into the pan and put on fire. After the liquid boils, add 200 g of granulated sugar to the pan and cook the drink for another quarter of an hour. The drink is served both warm and cold.
Compote of apricots and peaches with spices
A completely unusual drink can be made from peaches if you add some spices, such as cinnamon. This drink with notes of mulled wine would be appropriate on the New Year's table.
After washing and removing the pits from two large peaches and seven apricots, they need to be cut into pieces and placed in an enamel pan. 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. Then you need to remove the cinnamon stick from the drink. After cooking, it is better to turn the fruit pieces into puree using a blender and mix with the fruit broth. The 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:
- First you need to peel the peaches. This is easy to do if you first scald the fruit with boiling water and then immediately place it under cold water.
- Place the peach halves in clean glass jars and fill with boiling water.
- After a quarter of an hour, the cooled liquid must be poured into a pan with an enamel surface and, adding sugar, prepare syrup.
- Carefully pour the finished syrup into the peaches to the top of the jars and carefully seal.
Fragrant peach compote
You can add an unusual taste to peach compote by adding cloves. For this recipe, for 3 kilograms of peaches you will need 4 cloves and 600 g of granulated sugar.
The fruits need to be washed, scalded in boiling water and divided into halves, removing the pit. Then carefully washed and sterilized glass jars should be filled halfway with the prepared peaches. Then add boiling water to the jars and leave 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 sealed with hermetically sterilized lids.
The jars are turned over on their necks, covered with a blanket and left until they cool. After this, the compote can be stored.
Compote of peaches and grapes
You can get a very tasty and summer-flavored compote if you add grapes to peaches. For 10 large peaches you will need about 200 g of ripe grapes, 2 liters of purified water and 300 g of sugar.
Wash the grapes and peaches thoroughly and remove the branches; remove the seeds from the peaches, dividing them into two halves. The fruits are placed in pre-sterilized jars and filled with boiling water. Covering the jars with clean lids, wait a quarter of an hour, after which the liquid is poured into a saucepan and granulated sugar is added. Let the syrup boil over low heat and cook for about 5 minutes.
Hot syrup is poured over the fruit and the jars are immediately sealed. Turning them upside down and covering them with a blanket, the jars are left to cool and then put away for storage.
