The recipe of the month

Boil the water with the sugar until you obtain a syrup that is not too thick. Turn off the heat, let the mixture cool well and keep aside.

In the meantime, carefully peel the peaches, cut them in half lengthwise, pit them and remove the wrinkled, dark part that is in contact with the stone with a small knife. Arrange the peaches tightly in preserving jars and fill them with the cold syrup. Close the jars hermetically and boil them in a bain-marie for 3 minutes.

Let them cool in water and then turn them upside down on a clean surface: leave them for two days and then place them in a cupboard until ready to consume them.

Ingredients for 6 people:

1,6 kg of hard peaches

1 l. of mineral water

850 g. sugar

Preparation 5 minutes

Cooking 10 minutes