Syrup peaches

Syrups Desserts

Préparation

40 minutes

Traitement thermique

30 minutes

Temps de conservation

12 months in a dry and fresh place (<6 c °)

To have fishing all the time, your jars! This recipe for syrup fishing will allow you to keep them well for a long time. It is then up to you to imagine how to consume them: in sweet/salty dish, for dessert ... It's up to you.

For how many ?

The jars Le Parfait Super> Bocal -1 L (diameter: 85)

Ingredients

Fishing

Powdered sugar

200 g

Water

200 ml

Verbena (fresh)

2 branches

Steps

To obtain a fruit can, it is necessary to make a syrup composed of water and sugar which serves as blanket liquid. We indicate below the sugar contents of the syrup to obtain: Light syrup fruits: 1 liter of water + 250 g of sugar - Fruits with medium syrup: 1 liter of water + 400 g of sugar - Heavy syrup fruits: 1 liter of water + 750 g of sugar.
Immerse the peaches for 1 min in boiling water. Refresh them and drain them.
Peel the peaches, cut them in half and remove the nucleus gently.
Fill your jars Le Parfait Super and add a vanilla pod by jar.
Cover with boiling syrup to the level of level or up to 2 cm from the ledge so that it completely covers the fruits.
Immediately proceed to heat treatment in jars Le Parfait Great for 30 minutes at 100 ° C with light syrup, and 35 minutes at 100 ° C for other syrups.

Rate this recipe

8 comments

- Le Parfait
- October 21, 2025 at 2:03 pm
Bonjour,
Une fois votre sirop prêt, laissez le tiédir puis remplissez vos bocaux. Il faudra ensuite procéder au traitement thermique (ou stérilisation).
- Virmoux
- October 6, 2025 at 3:05 pm
Bonjour,
Quelle est la différence entre les 3 sirops et l’usage des fruits après stérilisation est il différent ?
Merci.
- agnés
- October 6, 2025 at 3:11 pm
bonjour
vous coulez le sirop chaud dans les pots?
merci
- GUERDIN
- October 6, 2025 at 3:17 pm
J’en ai fais l’année dernière.Bonne réussite.
Merci
- Marion Martinez
- September 18, 2024 at 2:03 pm
Bonjour
Faut-il absolument le sirop chaud ?

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