The best peaches grown in our orchards in Alba, “the capital of the Langhe”, are harvested at the right point of ripeness and processed within few hours and cooked with the addition of fructose.
The method used is the classic method used since ancient times for the preservation of fruit. In fact the fruit after being carefully washed and clean is simply cooked in a pot with the addition of fructose.
We get a product that enhances the flavor of the fruit and the artisan characteristics that only our mothers can match.
For the production of 100 grams of jam are used 175 grams of juicy fresh peaches.
It ‘s a very good pairing on freshly baked bread and butter. We obtain a rich and healthy breakfast or snack fine!
Name of product: Peach compote without sugar
Category: Compote without sugar
Net weight: 345 g.
Ingredients: Peaches, fructos
Variety: Peaches (Persica vulgaris)
Way of cultivation: organic certified
Period of harvest: August
Way of picking: by hand
The peaches (Prunus persica var. Persica vulgaris) are the fruit of a tree belonging to the family Rosaceae, subfamily Prunoideae, has come down to us from Persia, that’s why the botanical name Prunus persica.
The tree is native from China where he was considered a symbol of immortality, and whose flowers have been celebrated by poets, painters and singers. The moderately sized tree reaches up to 7/8 meters.
The flowers, with 5 petals, are pink-colored, more or less intense. The leaves are lanceolate, narrow, serrated. The fruits are fleshy drupes, round, furrowed longitudinally on one side, covered with a peel painful red / yellow.
The fresh is juicy, sweet taste of more or less acidic, colored white, yellow or greenish. The peach has a typical texture fleshy and juicy, which is due to the high water contents.
Way of production
All the production process is done manually according to the old country tradition of home production. The fruit in copious quantities in the summer was turned into a jam before being consumed in the winter.
The method used is the classic method used since ancient times for the preservation of fruit. The fruit after being thoroughly cleaned and washed are simply cooked in a pot with the addition of fructose.