In off-season, fragrant peaches with delicate flesh are quite expensive. To feast on your favorite fruit, you need to keep it for a long time. A step-by-step recipe with a photo of frozen peaches for the winter. Video recipe.
Delicate pulp and amazing aroma - peaches, a favorite delicacy of many. It is a pity that nectarine is a thermophilic plant and is difficult to find in the cold season. Many people make preparations for the winter from peaches in the form of compotes, jam and preserves. However, it is best to freeze them. Moreover, this is not at all difficult, and now is the time for this blank. How to freeze peaches, and we'll talk in this article. This is one of the most delicious treats you can think of in winter. In addition, they are not only tasty, but also healthy. The fruits contain glucose, sugar, fructose, pectins, malic, citric and tartaric acids. Peaches are rich in vitamins C, B, A. Thanks to them, fatty foods are digested faster, and fruit juice improves the heart rate, it is recommended for stomach diseases, low acidity and constipation.
Ripe peaches are suitable for freezing, but not soft. Their taste should be sweet, because if fresh fruits are sour or bitter, then frozen quality will only increase. It is best to buy peaches of the early Kievsky variety with juicy pulp for harvesting for the winter, but when overripe they taste bitter, and the stone is poorly separated from the pulp. Fine American peaches with medium-dense pulp, high sugar content and well-separable pits are suitable. Quite good nectarines of the Elberta and Jubilee varieties. They have a dense pulp consistency and good taste.
- Caloric content per 100 g - 45 kcal.
- Servings - Any Amount
- Cooking time - 20 minutes, plus freezing time
Ingredients:
Peaches - any quantity
Step by step cooking frozen peaches for the winter, recipe with photo:
1. Select peaches to freeze that are ripe, firm, no dents, no rot, and no damage. Wash selected specimens well with cold water. You can remove the skin if you wish. To do this, make a cross-shaped incision on the skin, and in turn lower the fruits with a slotted spoon in boiling water for a few seconds. Then immediately put in cold water and quickly peel off the skin. But this procedure is optional.
2. Blot the fruits with a paper towel and place them on a waffle or cotton towel. Dry the nectarine well.
3. Cut the fruit in half and remove the seeds. You can cut the halves into slices or leave them as they are.
4. Place them in special freezer bags or plastic containers and place them in the freezer. Pack them as much as you will defrost at a time, because fruits cannot be re-frozen.
5. To freeze peaches, turn on the quick freezer at -23 ° C or even lower. Since the lower the temperature, the faster the fruits will freeze, from which more nutrients will be retained.
You can use frozen peaches for the winter for filling in pies or pies, rolls and pancakes, decorating cakes or pastries, boil compote and make a cocktail. Although it is delicious to eat them on their own or to make mashed potatoes, interrupting the thawed fruit with a blender.
See also the video recipe on how to cook frozen peaches.
