White Leonforte Peach in Syrup

The white Leonforte peach IGP is a typical fruit of the town of the same name located on the slopes of Mount Etna. The white Leonforte peach is known for being a late-ripening peach, as it is left on the tree until September before being harvested. To prevent the peach from being damaged or spoiled, it is wrapped in paper that stays with the Leonforte peach until harvest; this treatment also avoids the use of pesticides. The peach is yellowish tending towards white in color, and its taste is sweet. The white Leonforte peach is mainly used for the production of jams and peaches in syrup. Pairings: Peaches in syrup are excellent when consumed on their own; leave the jar at room temperature for several hours before consuming. Storage: Once opened, consume within 2 days. Processing: The peach is harvested from September to early November, and only the best peaches are used to make peaches in syrup. They are selected, washed, and cut before being placed in a glass jar and covered with glucose syrup. Once sealed, the peaches are pasteurized for a short period to avoid overcooking, thus keeping them crunchy when tasted.