HEEL PERSKE KONFYT

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HEEL PERSKE KONFYT

Gebruik vir elke 2 kg perskes 1,5 kg witsuiker, 1,5 liter water en sap van 1 suulemoen.
Skil die perskes af en plaas in bak met soutwater.
Verhit die suiker en water tot kookpunt en roer totdat suiker op gelos is.
Voeg die perskes en suurlemoensap by en kook matig vinnig totdat die perskes deurskynend is, en die stroop dik is soos heuning.
Pak die perskes in jou fleste en vul met die stroop.
Verseel jou konfyt dadelik.

Resep: Mariaan Hartman
Foto:  Percy Hall

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