Prepare the fruit:
Bring water to a boil in a large Dutch oven.
Cut the peaches in the shape of a cross on the top of the fruit.
Plunge them into boiling water for 2 minutes.
Fill a bowl with cold water.
Add the barely drained peaches.
Peel the fruits, cut them into two halves and pit them. Book.
Prepare the syrup:
In a Dutch oven, bring the water to a boil with the sugar and the vanilla pod cut in half lengthwise.
Continue at a medium boil for 8-10 minutes so that the syrup concentrates.
Immerse the peaches in this syrup and simmer for 10 minutes.
Place them immediately in the sterilized jars. Remove the vanilla pod.
Cover with syrup, add half a vanilla pod as decoration in two jars.
Close them.
Sterilize jars of vineyard peaches in syrup:
In a Dutch oven capable of holding 4 jars of fruit in syrup, bring water to a boil. It should arrive just under the lid of the pear jars.
Place the closed pots in the Dutch oven and boil for about 20 minutes.
Let the jars cool in the Dutch oven then remove them.
Store the pots in a dry place away from light.
Wait 1 to 2 months before eating them so that the fruits soak up the sugar well.
These jars will keep for about 1 year.
