Peach compote

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3 kg peaches

2 l water

750 g sugar

Peaches to sort, wash, blanch 3 minutes and peel. Then cut in half, remove the seeds, fill banks.

To prepare the syrup and hot pour peaches, close the jars, sterilize for 10 minutes, counting from the moment of boiling water in a saucepan for sterilization.


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