frozen peaches for the winter

In the off season, fragrant peaches with tender flesh are quite expensive. To enjoy your favorite fruit, you need to save it for a long time. A step-by-step recipe with a photo of frozen peaches for the winter. Video recipe.

Tender flesh and amazing aroma - peaches are a favorite delicacy of many. It is a pity that nectarine is a heat-loving plant and it is difficult to find it 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, it is not difficult at all, and now is the time for this preparation. How to freeze peaches, and we'll talk in this article. This is one of the most delicious treats you can come up with in winter. In addition, they are not only tasty, but also healthy. The fruits contain glucose, sugars, 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 heart rate, 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 early Kyiv peaches with juicy pulp for harvesting for the winter, but when they are overripe, they are bitter, and the stone does not separate well from the pulp. Suitable American peaches of the Fine variety with medium firm flesh, high sugar content and a well-separated stone. Good nectarines varieties Elberta and Jubilee. They have a dense texture of pulp and good taste.

• Calorie content per 100 g - 45 kcal.
• Servings - any quantity
• Cooking time - 20 minutes, plus freezing time

Ingredients:

• Peaches - any quantity

Step-by-step preparation of frozen peaches for the winter, recipe with photo:

1. Select frozen peaches that are ripe, firm, free of dents, rot and undamaged. 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 for a few seconds in boiling water. Then immediately put cold water in and peel off the skin quickly. But this procedure is not required.

2. Pat the fruits dry 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 as is.

4. Put them in special bags or plastic containers for freezing and send them to the freezer. Pack them in such a volume as you will defrost at a time, because. Fruit cannot be re-frozen.

5. To freeze peaches, turn on quick freeze at -23°C or even lower. Since the lower the temperature, the faster the fruits will freeze, from which more useful substances will be preserved.