By Devi Poojari
July 15, 2024
The delicious stone fruit can be quite boring to eat on its own or can only be enjoyed for a finite period of time due to its perishable freshness. However, when submerged in syrup, peaches take on a whole different avatar – lending their beautiful colour and flavour to a variety of desserts.
1 kilo fresh peaches ¾ cup sugar 1-inch cinnamon stick 2 cloves 2 cups water
Blanch the peaches in boiling water for a couple of minutes before running under cold water and peeling the skin off.
Cut into halves or quarters and remove the pit, before adding to a sterilised glass jar along with the spices.
Add the sugar to 2 cups of water to bring to a boil and turning into a syrup.
Cool the syrup considerably and pour over the blanched fruit, ensuring that it is submerged fully.
Refrigerate for 2-3 days before using in pies, cakes, to eat with ice cream and more.