Wash the peaches, peel off and cut into small pieces, put them in a large bowl, add white sugar and mix well, cover with a layer of plastic wrap, and refrigerate for 12 hours in the refrigerator (I am the peach before bedtime, second The sauce in the morning.)
Remove the sugared peach meat from the refrigerator and find that the water has been reduced in volume. Prepare a stainless steel pot and pour the sugared peach meat into the pot with the soup. Cook the fire and add a drop of water.
Boil it on low heat and cook for 15 minutes. It is found that the peach meat is softened and the water is increased. Continue to simmer for about 30 minutes. During the period, stir with a shovel to prevent the pan from sticking until the peach meat is basically melted, the water is dried, and the sauce is dried. When it becomes very viscous, add maltose and lemon juice, turn the small fire into medium fire, accelerate the stirring and then simmer for about 3 minutes. Turn off the heat and put the sauce into the clean, clean water glass prepared in advance. In the cake. After the sauce is completely cooled, it is refrigerated in the refrigerator and eaten as soon as possible.
1, because there is no preservative, so it is better to eat as soon as possible, it is recommended to resolve within 1 week. 2, because this sauce is highly concentrated peach and sugar, so eat 2-3 scoops at a time. Should not eat too much