Ingredients:
yellow – pulp peaches
that are not too ripe 1 kg.
castor sugar 0,350 kg
water 0,500 kg.
lemons n° 1

Method:
Scald the peaches, then leave them to cool; peel them and leave them to dry. Divide them in halves or quarters and with the hole where the stone was facing downwards, place them in the sun for about an hour to allow them to dry further. Prepare a syrup by boiling the water with the sugar and a few pieces of lemon peel, then leave to cool; place the peaches in glass jars, add a few bitter almonds, then cover them with the syrup. Close the jars hermetically and sterilize them by cooking them for about 20 minutes in a bain - marie. Leave the jars in the water until cool. Store I a dark place. To be consumed within one year.

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