{"id":216572,"date":"2026-09-12T17:03:09","date_gmt":"2026-09-12T15:03:09","guid":{"rendered":"https:\/\/gourmandelle.com\/?p=216572"},"modified":"2026-09-09T17:18:32","modified_gmt":"2026-09-09T15:18:32","slug":"dulceata-de-piersici-cu-lamaie","status":"publish","type":"post","link":"https:\/\/gourmandelle.com\/ro\/dulceata-de-piersici-cu-lamaie\/","title":{"rendered":"Dulcea\u021b\u0103 de piersici cu l\u0103m\u00e2ie caramelizat\u0103"},"content":{"rendered":"\n

Aceast\u0103 dulcea\u021b\u0103 de piersici cu l\u0103m\u00e2ie e f\u0103cut\u0103 cu pu\u021bin mai pu\u021bin zah\u0103r dec\u00e2t cea clasic\u0103 – 800 g la fiecare kilogram de piersici. F\u0103r\u0103 pectin\u0103 \u0219i ies cam 6 borcane.<\/p>\n\n\n\n

\"Dulcea\u021b\u0103<\/figure>\n\n\n\n

Dulcea\u021ba de piersici e una dintre conservele pe care le fac \u00een fiecare var\u0103, c\u00e2nd pomii sunt plini de rod. Am redus zah\u0103rul de la vechiul raport egal la 800 de grame pe kilogramul de piersici – c\u00e2t s\u0103 lege \u0219i s\u0103 se p\u0103streze. Micul meu secret e l\u0103m\u00e2ia: <\/strong>storc zeama de la dou\u0103 l\u0103m\u00e2i pentru o legare frumoas\u0103, apoi tai m\u0103runt coaja de la o l\u0103m\u00e2ie bio \u0219i o las s\u0103 fiarb\u0103 chiar \u00een dulcea\u021b\u0103, unde se \u00eenmoaie \u0219i se caramelizeaz\u0103 \u00een buc\u0103\u021bele parfumate. Folose\u0219te l\u0103m\u00e2i bio, fiindc\u0103 intr\u0103 \u0219i coaja. Piersicile ro\u0219ii din poze sunt din gr\u0103dina mea.<\/strong><\/p>\n\n\n\n

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\"peach<\/figure>\n\n\n\n
\"red<\/figure>\n<\/figure>\n\n\n\n

Mai pu\u021bin zah\u0103r \u0219i secretul cojii de l\u0103m\u00e2ie<\/h2>\n\n\n\n

Dou\u0103 lucruri fac diferen\u021ba la dulcea\u021ba aceasta. \u00cent\u00e2i, zah\u0103rul: la 800 de grame la kilogramul de fruct e mai lejer\u0103 dec\u00e2t dulcea\u021ba tradi\u021bional\u0103, \u00een raport egal. Apoi, coaja de l\u0103m\u00e2ie. \u00cen loc s\u0103 folosesc doar zeama, tai m\u0103runt coaja de la o l\u0103m\u00e2ie bio \u00eentreag\u0103 \u0219i o fierb \u00een dulcea\u021b\u0103, unde se \u00eenmoaie \u0219i se caramelizeaz\u0103 \u00een buc\u0103\u021bele parfumate, pres\u0103rate \u00een fiecare borcan. F\u0103r\u0103 pectin\u0103 – fructul, zah\u0103rul \u0219i l\u0103m\u00e2ia leag\u0103 totul singure.<\/p>\n\n\n\n

\"piersici<\/figure>\n\n\n\n

Cum faci dulcea\u021b\u0103 de piersici cu mai pu\u021bin zah\u0103r<\/h2>\n\n\n\n

Metoda e simpl\u0103 \u0219i, \u00een mare, f\u0103r\u0103 b\u0103taie de cap. Cur\u0103\u021b\u0103, scoate s\u00e2mburii \u0219i taie piersicile, apoi a\u0219az\u0103-le \u00een straturi cu zah\u0103rul \u0219i las\u0103-le s\u0103 macereze c\u00e2teva ore sau peste noapte, ca s\u0103 lase zeama. Adu totul la fierbere, apoi fierbe \u00eencet, lu\u00e2nd spuma, p\u00e2n\u0103 se \u00eengroa\u0219\u0103 \u0219i devine lucioas\u0103. Cu pu\u021bin mai pu\u021bin zah\u0103r poate dura c\u00e2teva minute \u00een plus s\u0103 lege, a\u0219a c\u0103 ai r\u0103bdare. Adaug\u0103 coaja de l\u0103m\u00e2ie t\u0103iat\u0103 \u00een timp ce fierbe, ca s\u0103 se caramelizeze, iar zeama de l\u0103m\u00e2ie \u00een ultimele zece minute, ca s\u0103 p\u0103strezi culoarea vie. Cantit\u0103\u021bile exacte \u0219i timpii sunt \u00een cardul re\u021betei de mai jos.<\/p>\n\n\n\n

\"dulcea\u021b\u0103<\/figure>\n\n\n\n

Ce piersici \u0219i ce l\u0103m\u00e2i s\u0103 alegi<\/h2>\n\n\n\n

Folose\u0219te piersici coapte \u0219i parfumate – cele cu miez ro\u0219u dau cea mai frumoas\u0103 culoare, iar fructele u\u0219or trecute sunt perfecte pentru dulcea\u021b\u0103. La l\u0103m\u00e2i, ia-le bio \u0219i necerate: fiindc\u0103 zeama \u0219i coaja intr\u0103 direct \u00een dulcea\u021b\u0103, vrei o coaj\u0103 pe care ai m\u00e2nca-o f\u0103r\u0103 grij\u0103.<\/p>\n\n\n\n

Cum sterilizezi borcanele <\/h2>\n\n\n\n

Borcanele curate transform\u0103 o oal\u0103 de dulcea\u021b\u0103 \u00eentr-o c\u0103mar\u0103 care \u021bine. Spal\u0103 \u0219i sterilizeaz\u0103 borcanele \u00eenainte s\u0103 le umpli – ai metoda pas cu pas \u00een notele re\u021betei<\/strong> – \u0219i toarn\u0103 dulcea\u021ba c\u00e2t sunt am\u00e2ndou\u0103 fierbin\u021bi. Bine sigilat\u0103, se p\u0103streaz\u0103 la loc r\u0103coros \u0219i \u00eentunecat. Odat\u0103 deschis borcanul, \u021bine-l la frigider \u0219i folose\u0219te-l \u00een trei p\u00e2n\u0103 la patru s\u0103pt\u0103m\u00e2ni.<\/p>\n\n\n\n

Cum folose\u0219ti dulcea\u021ba de piersici<\/h2>\n\n\n\n

Dincolo de p\u00e2inea pr\u0103jit\u0103, pune-o peste cl\u0103tite sau porridge, amestec-o \u00een iaurt sau folose\u0219te-o la umplut pr\u0103jituri \u0219i fursecuri. Dac\u0103 mai ai fructe de var\u0103 de pus la borcan, \u00eencearc\u0103 dulcea\u021ba de caise la slow cooker<\/a>, iar pentru copt cu piersici, cobblerul de piersici<\/a> \u0219i checul cu piersici de post<\/a> sunt un \u00eenceput bun.<\/p>\n\n\n

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