Nectarines pickled in saffron

Ingredients for 1 servings:

• 1 kg nectarine(s), not too ripe and soft
• 500 ml water
• 500 g sugar
• 1 lemon(s), organic
• 1 packet of vanilla sugar
• 3 pieces of cinnamon (2 cm each)
• 1 serving of saffron threads, 0.1 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a delight for the taste buds

Halve the nectarines horizontally and open by turning them in opposite directions. Remove the pit. Remove the pit from the other side by turning them with water pump pliers. Peel the halves with a sharp vegetable peeler and place them not too high in the jars. Peel one piece of cinnamon bark and two strips of lemon zest for each jar. To make the syrup, boil the water with the sugar, vanilla sugar, and cinnamon. Then add the saffron. Place two peeled strips of lemon and one piece of cinnamon bark in each jar. Cover with the syrup, cover, and simmer for 10 minutes at 75°C. This also works in the microwave. To do this, bring the jars to a boil once without the lid, let stand for two minutes, bring to a boil again, and then close the lids. Let stand for at least 14 days. Then you can taste it.