Pantry / RICETTI
Maltese peaches in syrup
Summer peaches gently cooked in a light syrup.
◷ 45 min / 8 servings
Method
- Blanch peaches in boiling water for 30 seconds, then cool in cold water. Peel, halve and remove stones.
- Dissolve sugar in measured water with lemon juice and peel.
- Add peaches and simmer 8–12 minutes until tender but not falling apart.
- Cool in the syrup. Portion into clean containers and refrigerate up to 4 days or freeze.
✳ From the kitchen
This recipe is not for shelf-stable bottling.
Tradition reference
Government of Malta · Traditional agro-food consultation collection, 2024 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.