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La ricetta del mese

Fate bolllire l’acqua con lo zucchero fino ad ottenere uno sciroppo che non risulti troppo denso. Spegnete, fate raffreddare bene il composto e tenete bene in disparte.

Nel frattempo sbucciate accuratamente le pesche, tagliatele a metà per il lungo, snocciolatele ed eliminate con un coltellino la parte grinzosa e scura che sta a contatto con il nocciolo.  Sistemate le pesche ben strette in vasetti da conserve e colmateli con lo sciroppo freddo. Chiudete ermeticamente i barattoli e fateli bollire a bagno maria per 3 minuti.

Fateli intiepidire nell’acqua e poi capovolgeteli su di un piano pulito: lasciateli per due giorni e poi riponeteli in una credenza fino al momento di consumarli.

Ingredienti per 6 persone:

1,6 kg di pesche a pasta dura

1 l. di acqua  minerale

850 g. di zucchero

Preparazione 5 minuti

Cottura 10 minuti

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