Im making quite a lot of this at the moment, a neighbour has given me all her fallen peaches, and while they are the small egg size peaches, they taste heavenly. Sadly most are bruised and not great to eat fresh, so Im making compote and we'll have wonderful peach pies during winter.
I am having to peel my peaches as they are bruised and thin skinned, but remove the skin whichever way you find easiest, dropping into water like tomatoes would be easy if your peaches were sound ones.
stone them and cut away bruised bits.
When you have done them all add a good couple of handfuls of sultanas. And then... heres the cheat bit... a peeled finely diced marrow.... Marrow is so bland it more or less has no flavour of its own, and can be used to bulk out almost anything like this. It takes on the stronger flavours of the fruit and no one will ever know...
I also at this point have been adding a big dollop of cheap whiskey, only because I have it , a guest left half a bottle behind in the cottage and we dont drink whiskey... (I usually put red wine in this recipe)
Before you add the booze, whichever you use, weigh the fruit alltogther . You will need two thirds of that weight in sugar, put to one side for later.
So simmer all your fruit and booze together till its all soft and well fallen and the juice has made it liquid... now add the sugar. Stir well and turn up the heat so it bubbles well for about 15 or 20 mins...
Put while hot into hot sterile jars , cover with small paper discs as for jam and screw on lids tight. It will keep in a cool cupboard all winter... great for pies, turnovers.... on pancakes... or icecream... yummy