No. 3378 — Preserved Peaches in Compote Jars
English historical translation of Molokhovets recipe No. 3378 from the 1901 Russian cookbook, retaining original methods and measures.
Select the ripest, freshest peaches and carefully peel with a knife, dropping at once into cold water.
Put on the stove and warm until steam rises without actually boiling. Lift from hot water and transfer to cold water for twelve hours.
Next day drain and cover with light syrup for twenty-four hours. Drain this syrup, which may be used immediately in a summer compote.
Arrange peaches whole or stoned in jars, pour over a freshly prepared thick syrup and cover with paper tied firmly with twine.
Set in cold water, boil for about fifteen minutes from the time the water begins to boil and continue as in the general note.