Candied peaches

1 serving


scalded peaches with boiling water and immediately lowered into cold water. Peel, halve, remove the bones and cut the peach halves into wedges. Fold the chopped peaches into a refractory tin, add 100 g of sugar and cook for a couple of 10 minutes. Remove the peaches from the mold and dry. Pour the remaining juice into a saucepan, pour in sugar, add water, cook syrup over a low heat, add ground cinnamon and mix. Place the dried peaches on a dish, garnish with canned cherries, pour over the syrup and let dry.