There are desserts that do not need advertising. Canned peach halves are exactly such. Juicy, tender, aromatic — they preserve the taste of sunny summer and become a real decoration of the winter table. They can be served simply in a glass, added to ice cream, cheesecake, cake or even used for homemade baking.

For preparation you will need:

• ripe but firm peaches — 2 kg;
• water — 1 l;
• sugar — 350–400 g;
• citric acid — ½ tsp (or the juice of half a lemon).

How to prepare:

1. Wash the peaches well. If desired, dip them for 30 seconds in boiling water and then into cold — this way the skin will come off easily.
2. Cut the fruits in half, remove the stones and tightly pack the halves into sterilized jars with the cut side down.
3. Bring water to a boil, pour it over the peaches, cover with lids and leave for 15 minutes.
4. Pour the water into a pot, add sugar and citric acid. Boil the syrup for 2–3 minutes after boiling.
5. Pour the hot syrup into the jars to the very top, seal tightly, turn upside down and wrap well until completely cooled.

In winter such peaches taste no worse than fresh ones. They turn out fragrant, tender and juicy, and the syrup is so aromatic that one wants to drink it to the last drop.

Save the recipe so that on cold days you can open a jar of summer and delight your family with a real homemade dessert.