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Peach jam with nuts

Peach jam with nuts

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good that I managed to put it in jars .... :))

  • 2.5 kg of sliced ​​peaches
  • 1 kg of sugar
  • a cup of nuts
  • a cinnamon powder
  • a sachet of vanilla sugar
  • juice from a lemon
  • a cup of water (100 ml)

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Walnut peach jam:

Wash the peaches well and then cut them into slices with a knife. When and when we sprinkle them with lemon juice, they should not darken in color. Put water and sugar in a saucepan, boil a little lemon juice and leave until a syrup is made. When the syrup is bound, add the fruit. Leave them for about 20 minutes, add the walnuts and cinnamon powder, sprinkle them with lemon juice and finally add the vanilla sugar. We try the syrup / composition on a plate if it is bound. If it is ready, set it aside and put it hot in jars. Put in the cold.

Good appetite!

Tips sites


preventively, they can be baked in the stove oven for 10 minutes.

Delicious cake with peaches and pears from Iulia Vishotskaia & # 8211 a very fragrant and appetizing dessert!

We present you a recipe for delicious homemade fruit cake. Although it is prepared in a less usual way than a classic cake, this dessert is definitely worth trying at least once. From the simplest ingredients you get a particularly fine, soft and fragrant cake that melts in your mouth. It is perfect to serve at a family dinner or a meeting with friends.


-1 packet of vanilla sugar

-almond or walnut flakes


1. Wash the peaches. Cut them in half and remove the seeds. Arrange the peaches in a bowl and pour boiling water. Leave the fruit in hot water for 2 minutes.

2. Drain the water from the bowl, then pour cold water. Peel a squash, grate it and sprinkle with vanilla sugar. Leave them at room temperature for 20 minutes. Cut them into slices.

3. Rub the butter with the sugar and a little vanilla. Use a mixer at medium speed. Add the eggs and mix.

4. Gradually incorporate the sifted flour with the baking powder, then the milk. Get a smooth dough.

5. Grease a baking tray with butter (or line it with paper) and pour the dough into it.

6. Wash and clean the pear. Cut it into cubes. Arrange the chopped pear and peaches in the baking tray.

7. Bake in a preheated oven at 180 ° C for 40 minutes.

8. 5 minutes before the cake is ready, prepare the cream. Mix the cream with the sugar (30-50 g of sugar per 400 g of cream) with a medium speed mixer.

9. Remove the cake from the oven and immediately grease it with cream. Let it cool for 15-20 minutes.

10. Sprinkle the cake with almond flakes or chopped walnuts. Let it cool.

11. Remove the baking tray and refrigerate the cake for 2-3 hours.

Peach Jam 320g

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Delivery cost: starting with 9.90 Lei details


• Sweet, fragrant jam, from organically grown peaches, prepared from a larger than usual amount of fruit, of 70%.

• It is prepared in Italy, according to a traditional method, at low temperatures, which preserves well the taste and properties of fresh fruits.

• It is not sweetened with sugar but with apple puree, organically grown.

• The jam can also be consumed by those suffering from diabetes or by those who want to avoid sugar consumption.

• Peaches are high in vitamin C, E and provitamin A, as well as vitamin B, thiamine, riboflavin, B6, niacin, pantothenic acid and folic acid.

• Peaches also contain iron, magnesium, phosphorus, zinc, iodine, potassium and selenium, in their natural state, easily assimilated in the body.

• They also contain not negligible amounts of phytonutrients, antioxidants, carotenoids and fiber.

• The jam rests in a jar of 320 grams and has a certificate of organic product.

• Ingredients: 70% peaches, apple puree, concentrated apple juice, pectin and citric acid, all ingredients are from organic farming.

• Energy value per 100g: 131kcal, protein: 0.8g, carbohydrates: 30g, (of which 26g sugars) fat & 0.5g lt, salt: 0.05g.

• May contain seed fragments.

• You can eat it for breakfast or whenever you want a sweet and fragrant snack.

• It is easier to spread on a slice of toast and smeared with a little butter, but it can be added to the preparation of tarts or various desserts.

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Quick cookies with apricot jam and praline

  • Quick Cookies with Apricot and Walnut Jam (Maria Matyiku / Epoch Times) Quick Cookies with Apricot and Walnut Jam
  • Quick Cookies with Apricot and Walnut Jam (Maria Matyiku / Epoch Times) Quick Cookies with Apricot and Walnut Jam
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Dough preparation (Maria Matyiku / Epoch Times) Dough preparation
  • (Maria Matyiku / Epoch Times)
  • In a bowl, mix the jam with the starch, vanilla and grated lemon peel. (Maria Matyiku / Epoch Times) In a bowl, mix the jam with the starch, vanilla and grated lemon peel.
  • After 15 minutes, remove the tray from the oven to spread the jam mixture evenly. Put back in the oven for a few minutes (Maria Matyiku / Epoch Times) After 15 minutes, remove the tray from the oven to spread the jam mixture evenly. Bake again for a few minutes
  • After 15 minutes, remove the tray from the oven to spread the jam mixture evenly. Put back in the oven for a few minutes (Maria Matyiku / Epoch Times) After 15 minutes, remove the tray from the oven to spread the jam mixture evenly. Bake again for a few minutes
  • No thank thaak CG (Maria Matyiku / Epoch Times) No thank thaak CG

Do you dream of something sweet besides coffee, but you are in a time crisis? We suggest you this quick recipe for cookies, which are baked in the form of a sheet like any other classic cake, and which, after baking, can be cut into different shapes as desired.

These cookies, full of flavors, have a thin layer of crunchy dough with a slight buttery aroma, which feels both the scent of apricot, vanilla and lemon jam and the special taste of praline nuts. Preferably, apricot jam can be replaced with cherries, plums, quinces, etc.


for the dough:
80 g butter,
100 g sugar,
1 or,
1 1/2 cups flour,
1 pinch of salt,
½ baking powder package,

1 jar of apricot jam,
2 tablespoons starch,
grated peel of a lemon,
1 sachet of vanilla,


The oven is heated to 180C.

First the dough is made. In a bowl, mix the butter cut into smaller pieces with the sugar, flour, egg, half a packet of baking powder and a pinch of salt. When the composition has become homogeneous, the dough is spread out in the baking tray, pressing lightly with your fingers to even out the dough sheet.

Place the tray in the oven for 15 minutes.

Meanwhile, prepare the filling. In a bowl, mix the jam with the starch, vanilla and grated lemon peel. The nuts are either chopped with a knife or put in a blender for a few seconds.

After 15 minutes, remove the tray from the oven and spread the jam mixture evenly over the dough. Place in the oven again for a few minutes to allow the jam to form a thin crust.

Remove the tray from the oven again to sprinkle the chopped walnuts on top. The role of the thin crust above the jam is to hold the nut on top and prevent it from falling into the jam mixture.

Place in the oven again for another 15 minutes, then remove and allow to cool in the pan.

After it has cooled, cut strips of 2-3 cm, depending on the size you want for the cookies. The strips can be cut into diamonds, squares or other shapes as desired. The cookies can be kept in cardboard boxes for 2-3 weeks.

Peaches with chocolate cream and nuts

Mix the eggs with the sugar, then add the milk, diced Rama Maestro margarine, vanilla essence, lemon peel and at the end we put flour mixed with baking powder.
Knead a smooth dough, suitable hard from which we form some balls the size of a walnut and put them in a tray. Bake them in the oven at 180 degrees until golden brown, about 10 minutes.

While the cookies (peaches) are in the oven, we will prepare the chocolate cream and nuts.

In the bowl of the food processor we will mix the nuts, over which we will add diced margarine, powdered sugar, cocoa, rum essence and melted chocolate.

When the cookies are ready, we let them cool, then we scoop them out with a teaspoon (offff. Childhood. What else did we scoop on them.).

After we have dug them out, we fill them with chocolate cream and nuts, and then we glue them in pairs.

The peaches are then passed through colored milk and caster sugar.

After decorating, put in the fridge for 1-2 hours to harden the sugar.

Peach jam with lavender flowers

If you want to try a unique combination of flavors, try putting lavender flowers in peach jam. Once you cook it once, it will not be missing from your pantry.

Wash the peaches, dry them and peel them. The fruit should be cut in half and the seeds should be removed. Squeeze the fruit juice and mix it with the finely chopped fruit.

Carefully wash the lemon, cut it in half, remove the seeds and cut it into quarters. Strain the juice from the peach pieces, add gelling sugar and mix the composition well. Leave the mixture to soak for 30 minutes in a covered container.

Shake the freshly cut lavender well. Remove the flowers for later use.

Boil the whole composition once, then remove the pot from the stove and, with the help of a mixer, pass the mixture in such a way that small pieces of fruit remain in the composition.

Add the lemon quarters to the mixture and boil the mixture for 4 minutes. Take the pot off the stove and sprinkle the lavender flowers. Boil everything once more. Don't forget to do gelling tests during this time.

Remove the lemon quarters. Pour the composition into the jars prepared in advance, seal them well and let the glasses sit upside down, with the lid down, for 10 minutes.

Gelling test: Put a few drops of jam on a plate. If the drops no longer flow when they cool, then the jam is ready.

The desired consistency can be determined by several & # 8220 gelling tests & # 8221, made during the specified cooking time.

Do not use more than 2 kg of prepared fruit in a single boil.

When making jam from very sweet fruits, we recommend adding a little lemon juice.

Nut cake with Nutella cream

For a cake form with a diameter of 26-28 cm (for a shape of 20 cm the quantities must be halved)
100 g chocolate for cooking
50 g of butter
10 eggs
120 + 75 g of fine sugar Pearl
100 g of flour
4 g baking powder
110 g of almonds
75 g of hazelnuts
40 g of hazelnuts
2 tablespoons rum
1 pinch of salt

For the filling:
about 6-7 tablespoons chocolate cream (like Nutella)
5-6 tablespoons currant jam

For chocolate cream:
100 g of fresh natural cheese
400 ml of cream
5 packs of cream stabilizer
6-7 tablespoons of Nutella

For decoration: caramelized hazelnuts

There comes a time in each of our lives when we crave a slice of chocolate cake. For these moments, we have prepared a simple recipe for you, with a fabulous result.

Preheat the oven to 180 degrees, ensuring even heating. Slowly melt the chocolate and butter in a saucepan, stirring constantly. Separate the egg whites from the yolks. Beat the egg whites with salt and gradually add 120 g of sugar. Continue to mix the composition until a stable fluffy mass is formed. Mix the yolks, 75 g of sugar and rum until you reach a frothy mass (mix with a mixer for 3-5 minutes, setting the appliance to the highest level). Continue to mix the mixture of melted butter and chocolate.

Mix the flour, hazelnuts and baking powder in a new bowl and combine this new composition with the chocolate. Finally add the egg whites to the chocolate mixture, making sure everything is well mixed. Add the mixture to the cake tins (greased with butter and flour) or to the cake tin and bake for about 50 minutes. If you want to cook only half the amount, use a cake tin with a diameter of 20 cm and start sampling after about 30 minutes of baking. Then let the composition cool completely!

For the chocolate cream, whip the cream, and don't forget to stir constantly. Add the cream cheese and chocolate cream (or nougat cream) and mix well and quickly the resulting composition. Taste to see if you have reached the desired level of sweet taste or add more chocolate cream, if necessary. Leave the mixture to cool.

Cut the cooled cake top in half horizontally. Grease the cake well with chocolate cream (the chocolate layer should not be too thin). Mix the jam and spread it on the chocolate cream layer. Place the next cake top on top of this countertop. Now, apply the chocolate cream on top and spread it well on the edge of the cake. Decorate with crispy caramelized hazelnuts.

Crescent with jam and nuts

A delicious and easy to prepare dessert, crescent with berry jam and nuts is excellent.

The crescents with fruit and walnut jam are made either from biscuits or fluffy sponge cake and layers of jam from local fruits (plums, strawberries, peaches, cranberries, etc.) or exotic fruits (dates, figs, papaya, mango, etc. .), and on top to increase the flavor they have chopped walnuts.

Great are the crescents with berries jam and walnuts tasted ndelete at the stove and taifas with loved ones!

If you don't believe me, give it a try! And crescents with plum and walnut jam or with strawberry and blueberry jam, decorated with almond flakes are good with the cup of berry or romaine tea.

Come with the crescents with jam and nuts, maybe even with a layer of carob or cocoa powder chocolate!

Green walnut jam

then immediately put in a saucepan with cold water as it cleans.

Keep cool until the next day, during which time the water is changed 2-3 times. The next day, drain the water and add to the syrup prepared as follows:

Boil the water with the sugar and lemon juice until the sugar dissolves. Gather the foam formed on top.

This is when the nuts are added.

Continue to boil until the syrup binds (a drop of the boiling syrup, placed on a cold plate, does not spread).

Remove the jam from the heat, add the vanilla essence, then put in clean jars and close immediately with lids.

Peach jam with nuts - Recipes

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for orders over 200 lei

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for orders less than 200 lei

Peaches * 70%, agave nectar *, passion fruit juice concentrate * 6%, gelling agent apple pectin, thickening agent of locust bean flour *.
* come from organic farming

With an organic fruit content of 70%, it is made from selected fruits, baked in the sun, & icircntr in a delicate process, & icircn small quantities. The natural sweetness of organic fruit is complemented by valuable agave syrup. With 18 varieties, our orchard naturally sweetens breakfast, desserts and more, cakes, milk, ice cream, etc.

Sweetening: organic agave syrup

Origin and quality
Country / Region of Origin Main Ingredients: Northern Germany
Country of processing: Germany
Organic product: Yes
Share of organic ingredients: 98% bio
State seal: Bio-Siegel, EU Bio-Logo
Adding the EU logo to the country: EU agriculture / non-EU agriculture
Organic inspection body: DE- & OumlKO-005
What standard is met: EEC standard 834/2007
Other quality criteria and labels: Gluten-free spice from DZG


  1. Moyo

    This idea has become outdated

  2. Bliant

    the answer Excellent, is fellow :)

  3. Jourdan

    You must say you are wrong.

  4. Kagagar

    it is necessary to try everything

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