Canned Yellow Peach with Rock Sugar
by Azalea Gourmet
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Yellow peach cleans the skin.
2. Make a deep cut on the yellow peach.
3. Blanch the yellow peaches in boiling water for 1 minute and immediately remove them and place them in cold water. The yellow peaches treated in this way are completely intact with just peeling off the skin.
4. Use a spoon to peel off the peach pits.
5. Add an appropriate amount of water to a small pot, add the yellow peach flesh and rock sugar to the cold water.
6. Add half a lemon juice and cook for 15 minutes after boiling. Squeeze the juice of half a lemon, and the boiled sugar water will not taste very sour. If there is no lemon, it can be omitted. I use small yellow peaches, each about 60-70 grams. If you buy rhubarb peaches, you can also peel them and cut them into cubes and cook them with rock sugar.
7. The prepared canned yellow peaches will taste even better after being put in a jar and refrigerated in the refrigerator!
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