Peach Nectar is a traditional Australian recipe for a classic sauce or drink flavouring of peaches cooked with water and sugar into a syrup. The full recipe is presented here and I hope you enjoy this classic Australian version of: Peach Nectar.
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Ingredients:
800g peeled, stoned and crushed peaches
900ml water
40g sugar per 100ml liquid
Method:
Combine the fruit and water in a pan and heat until just simmering. Take off the heat, allow to cool then press through a sieve to make a puree. Discard any pulp then measure the volume of puree and add 40g sugar per 100ml liquid.
Heat gently until the sugar dissolves then bring to a simmer. Spoon or ladle into jars that have been sterilized and heated in an oven set to 110°C for 10 minutes. Sterilize by processing in a boiling water bath for 10 minutes. Store in a cool, dark, place.
