Pickled peaches, also known as "peaches or pickled pears" in English, have a long tradition in various regions of Latin America. This recipe is part of the colonial culinary legacy, where the preservation of fruits using vinegar and sugar emerged as a technique to preserve food before the invention of modern refrigeration. In different Latin American countries, this preparation may have various names, such as "peaches in syrup" in Mexico or "pickled peaches" in Argentina, although the basic technique is similar. Furthermore, in some areas pears are used instead of peaches, giving rise to "pickled pears". This recipe is enjoyed both in desserts and as an accompaniment, providing a very characteristic sweet and sour contrast.
Peaches or pickled pears
How to prepare peaches or pickled pears
Ingredients: Vinegar, Sugar, Peaches.
Steps:
Place all the sugar and vinegar over heat until it boils.
Add a layer of fruit and cook until it is soft enough to easily pierce with a fork.
Then remove the fruit and fill in the same manner until all are ready.
The syrup does not need further cooking.
Insert cloves into the fruit before cooking and add cinnamon to the syrup, if desired.
Ingredients (3)
- Vinegar
- Sugar
- Peaches
Instructions (6 steps)
- 1 Place all the sugar and vinegar over the heat until it boils
- 2 Add a layer of fruit and cook until it is soft enough to easily pierce with a fork
- 3 Then remove the fruit and fill in the same manner until all are ready
- 4 The syrup does not need further cooking
- 5 Insert cloves into the fruit before cooking and add cinnamon to the syrup
- 6 if you wish
Nutritional Information
Calories:
269 kcal
Protein:
0g
Carbohydrates:
0g
Fat:
0g
Azúcar:
0g
Sodio:
2mg