Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 5 jars
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Difficulty level: 1 out of 4
6 Ingredients
- 1 lemon, juice only
- 1.25kilograms peaches, ripe
- 1 orange, peeled , and finely sliced
- 900grams granulated sugar
- 50grams walnuts, roughly chopped
- 1-2tablespoons brandy
Description
This rich, chunky conserve is just as delicious spooned onto ice cream as it is on freshly baked bread. Use really ripe peaches for this recipe – they will be full of flavour and wonderfully scented. You could use ripe nectarines instead, if you prefer.
Method
Step 1 of 3
Cut a cross in the skin of the peaches and plunge them in a bowl of boiling water for 30 seconds. Then plunge in cold water, remove, and peel away the skins. Cut the peaches in half, remove the stones and reserve them, and roughly chop the flesh. Layer the peaches and orange slices in a large bowl with the sugar, cover, and leave for at least 4 hour or overnight.
Step 2 of 3
Tip the fruit and sugar into a preserving pan or a large heavy-based saucepan. Place the peach stones in a small square of muslin, gather into a small bag, tie with string, and add it to the pan. Cook over a gentle heat, stirring until the sugar dissolves. Then bring to the boil and cook at a gentle rolling boil for 15-20 minutes or until the s is reached. Remove the pan from the heat while you test for a set.
Step 3 of 3
Remove the muslin bag of peach stones, then stir in the lemon juice, walnuts, and brandy (if using). Ladle into warm sterilized jars, cover with discs of waxed paper, seal, and label. Store in a cool, dark place, and refrigerate after opening.
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