Peach Paste

Ingredients

• 1.5 kg sugar
• 1 kg peaches
• water

Instructions

1. Weigh out 1.5 kg of sugar per 1 kg of peaches. Peel the peaches and remove the pits. Place them in a pot with cold water and bring to the fire. Once they have cooked sufficiently, drain them well.
2. Separately, prepare a syrup (almíbar) to the hard-crack stage, stirring constantly. Bring it to the fire and, without ceasing to stir so that it does not stick, let it boil for about twenty minutes over low heat until it reaches the proper consistency.