How to prepare peaches in syrup

How to prepare peaches in syrup

Here is a simple recipe for preparing peaches in syrup:
Ingredients:
1 kg of ripe peaches
500 g of sugar
500ml of water
Lemon juice (optional)
Vanilla or cinnamon (optional)
Instructions:
Prepare a saucepan with boiling water. Immerse the peaches in the water for about 1-2 minutes, then drain and cool them quickly in cold water. This will help remove the skin from the peaches easily. Once cooled, peel the peaches and cut them in halves or slices, depending on your preference.
Make the syrup: In a large saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar completely.

If you want to add a touch of flavor, you can also add vanilla or cinnamon to the syrup.
Add the peaches to the boiling syrup. Reduce the heat to medium-low and simmer for about 5 to 10 minutes, or until the peaches are tender but not too mushy. Add a few drops of lemon juice to prevent the peaches from browning during cooking.
Once the peaches are cooked, remove the pot from the heat and let them cool to room temperature. The peaches will absorb some more syrup as they cool.
Transfer the canned peaches and syrup to a sterilized jar or sealable glass container. Make sure the peaches are completely submerged in the syrup. Close the jar tightly.
Let the peaches in syrup rest in the refrigerator for at least 24 hours before consuming them, so that they can fully absorb the flavor of the syrup.
Peaches in syrup can be served as a dessert on their own, or used as a garnish for sweets, ice cream or yoghurt. You can keep them in the refrigerator for several weeks.